Matt is a
beer that was originally created to honor the 10th anniversary of
one of Seattle’s best bottle shops…Bottleworks. This sinfully delicious
concoction is absolutely unique in that it’s an intensely malty, relatively
sweet beer with flavors of caramel, chocolate and dark fruits balanced with a
hint of smoke from both peat and rauch malt. The beer was then aged in 30
yr bourbon barrels and Eau de Vie de Pomme casks
from Clear Creek Distillery in Portland before being blended for the final
product.
Alan Sprints,
the owner/brewer of Hair of the Dog Brewery, has been very generous in giving out
details about his more commonly produced beers such as Fred, Adam, and Doggie
Claws, but locating information relating to Matt was a bit more of a
challenge. According to numerous unconfirmed web sources, Matt was based
off of the grain bill for Adam and this served as a starting point for me (Alan
produced an Adam recipe for Sean Paxton which you can view here).
According to Alan though, Matt is produced using two Munich Malts, 2 smoked
malts, and 2 Belgian sugars and so Matt clearly isn’t just a scaled up, barrel
aged version of Adam.
Knowing that
Alan likes to use Gambrinus malts, I decided that I too would use their Pale
malt as a base with significant portions of their 10 and 30 lovibond
Munichs. Two Munichs, check. Unsure of which Belgian sugars are
used, I opened up a bottle of Matt and tried to pick out the various flavors
myself. With so much going on in the beer, it was difficult to pinpoint
the specific flavors exactly, but there were definitely a lot of caramel/toffee
notes along with some underlying raisin-y/fig type flavors. In the end I
decided to go with a 50/50 mix of D1 and D2 Belgian Candi Syrup (D1 for the
more caramel/molasses flavors and D2 for the more rich fruit flavors).
Two Belgian sugars, check.
Determining
which smoked malts to use and the corresponding amounts caused me a bit of
debate. Adam definitely uses peated malt, along with rauch malt, but my
sensitivity to it is pretty strong and the last thing that I wanted was for my
Matt beer to come out tasting like band aides from all the peat phenols.
Alan mentions in the July 31st podcast of the Sunday Session that he
does use peated malt, but that the phenol levels are quite different between
the different maltsters (primarily Simpsons and Hugh Baird) and you have to be
careful with what you choose. After researching the two, I was excited to
learn that the Hugh Baird variety only had a phenol level in the 4-6ppm range
whereas Simpsons was up near 12-24ppm…but this excitement quickly vanished
after an exhaustive search to locate some HB failed to provide any
results. In the end, and after doing a side by side taste of Matt and
Adam, I decided that I would still use the Simpson’s malt, but just cut down
the overall level. If 3.2% of the grist from Adam is the Hugh Baird
variety of peated malt, which has an average phenol level of 5ppm, I treated
this as 16 units of peated phenols (3.2 x 5ppm = 16). So, with only
access to Simpsons malt, I knew that I wanted the overall peated phenol level to
come in at about ½ to 2/3 the amount of that in Adam and so I ended up making
only 0.55% of my grist Simpsons peated malt (0.55 x the average phenol level of
Simpsons malt…18 = 10 phenol units).
As for the
remainder of the grist, I tried to stick with either ingredients that Alan
would use or malts from the various maltsters that he likes (i.e. Crisp crystal
malts). There’s an important distinction though between trying to
replicate a recipe and replicate a result. In the case of Matt, I wanted
the result and so even though I’m sure Alan didn’t use all of the same
ingredients or proportions that I did, my choices were based on the experience
that I’ve had with these ingredients of the flavor contributions that I thought
that they would impart.
With the
grist settled, it was time for brew day. One of the ways in which Alan
generates such rich, full bodied beers is through the use of a high temperature
mash. It seems counterintuitive to create such a high gravity beer
starting with a 157°
mash, but with a large pitch and a generous dose of oxygen, hopefully the
Scottish Ale strain will be up for the challenge. During the mash, I
decided that I would leave the roasted grains out until mash-out so as not to
have to adjust my water too much. When I added them though, after 10
minutes the color was nowhere near the nearly opaque blackness of the original
beer. I was hesitant to add more grains since I didn’t want the end
product to have any sort of roasted harshness, but after tasting the wort,
there was definitely room for a second addition.
With a long,
four-hour, melanoidin-producing boil, my Matt brew day turned out to be one of
my longest on record. Even though Alan pitches at 75° and ferments at 68°, the Scottish Ale strain is
relatively clean and rather than risking any additional alcohol heat, I ended
up pitching at 62° and
fermenting at 60°.
As the fermentation slows, I’ll gradually increase the temperature up to 68° to finish and then rack half onto a
half ounce of oak with Clear Creek’s 8 yr Eau de Vie de Pomme and half onto a half ounce of oak with
Maker’s Mark. After six months of aging, hopefully the beer will show
some slight resemblance of the original Matt.
Hair of the Dog Matt
Recipe Specifics
Batch Size (Gal): 6.3
Total Grain (Lbs): 23.54
Anticipated OG: 1.108
Anticipated SRM: 37.8
Anticipated IBU: 74
Wort Boil Time (mins): 240
Anticipated ABV: 11.1%
Grain/Fermentables
56.6% - 14.0 lbs Gambrinus Pale Malt
15.2% - 3.75 lbs Gambrinus 10L Munich
11.1% - 2.75 lbs Gambrinus 30L Munich
4.0% - 1.00 lbs Crisp 77L Crystal Malt
3.2% - 0.8 lbs D2 Candi Syrup
3.2% - 0.8 lbs D1 Candi Syrup
3.0% - 0.75 lbs Crisp 45L Crystal Malt
1.5% - 6 oz. Crisp Chocolate Malt (See Notes Below)
1.0% - 4 oz. Weyerman Smoked Malt
0.5% - 2 oz. Crisp Black Malt (See Notes Below)
0.5% - 2 oz. Simpsons Peated Malt
Hops
28 grams Northern Brewer (9.4% AA, Pellets) @ 95 mins
28 grams Northern Brewer (9.4% AA, Pellets) @ 50 mins
35 grams Styrian Goldings (5.2% AA, Pellets) @ 45 mins
Yeast
Wyeast 1728 Scottish Ale
Water Profile and Additions
Charcoal filtered Seattle water
Mash Additions:
0.5g/g Gypsom, 0.5g/g Baking Soda
Sparge Additions: Adjusted pH down to 5.6 using phosphoric
acid
Boil Additions: 4.5 grams Calcium Chloride, 2.1 grams Epsom
Salt, 1.2 grams NaCl
Mash Schedule
60 minutes @ 157°
20 minutes @ 168°
Sparge with 170° water
Notes
Brewed solo on 10/22/11
10/16/11 – Made yeast starter with 2 liters 1.035 starter
wort and 2 smack packs. Placed on
stirplate for 36 hours and then crashed in the fridge. After 12 hours, decanted spent wort. On brew day, I added another liter of fridge-temp
wort to the yeast and placed flask on stirplate @ 60°.
10/22/11 – Doughed into 8.5 gallons at 165° and came to a
rest at 156°. Temp at 157° after 3
minutes. Added mash minerals and took a
pH reading which came out to be 5.31.
Also added phosphoric acid to sparge tank until pH reached 5.6.
After 60 minutes, I adjusted the temp regulator to bring the
mash up to 168° and at the same time, I added in the chocolate and black patent
malts. Color was nowhere near dark
enough, so I tasted the wort and added in another 3 oz. chocolate and 3 oz.
black patent.
At sparge, first runnings were 1.075. Collected 8 gallons with a total of 594
gravity units. Final runnings ended at
1.064.
Started boil and after 20 minutes, pH was at 5.13. After 60 minutes of boiling time, sugar and
mineral additions were added. Boiled
down to 5 gallons adding hops at the appropriate times. With about 45 minutes left to go, I topped
off to about 6.75 gallons. Yeast
nutrient, whirlflock, and immersion chiller were all added in the last 15
minutes.
Chilled down to 65°, rested for one hour, and then racked
into carboy. Carboy was placed in the
fermentation chamber @ 60° and after 2 hours, temp had dropped to 62°. At this point, I aerated with pure 02
for 60 seconds and then pitched entire yeast starter.
10/25/11 – Raised temp to 62°
10/27/11 – Raised temp to 65°
10/29/11 – Raised temp to 68°
11/5/11 (expected) – Assuming that the beer has completed
fermentation by this date, I plan on splitting the beer into two kegs. Into keg one will go a half ounce of oak (11
American Heavy Toast cubes, 3 French Med+ cubes, and 2 charred American Heavy
Toast cubes) and the 4 oz of Makers Mark that they’ve been soaking in. In the other keg, I’ll add the same variety
of oak and the 4 oz. of Clear Creek Distillery’s 8 yr Eau de Vie de Pomme that
they’ve been soaking in for the last three weeks. This will all go down into my basement (~60°)
and rest for six months. I’ll taste
along the way and add more oak/spirits if needed.
Any idea where one could find a clone recipe for Doggie Claws?
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