Thursday, December 29, 2011

Brew Day, Batch 356: Matmos Ale

Another beer where the name came first! We were talking about future Movie Nights, and agreed that Barbarella is on the list.

Don't let the picture of a young, hot Jane Fonda in a sexy outfit snare you; this movie kills brain cells faster than crack.
In this comically bad 1968 sci-fi movie, the dangerous city of Sogo "where a new sin is invented every hour," sits above a subterranean lake filled with an evil sentient goop called "the Matmos." Mrs. C., Uncle Dave, and I figured we needed Matmos Ale for a Barbarella movie night.

Hm. Well, the Matmos seemed to be rather viscous, so right away that points to some good ol' flaked rye. Since it's evil, it ought to be dark. The beer will be pretty highly carbonated as it is supposed to be 'alive.' After coming up with these easy parts, I tossed the formulation over to the voices in my head for consultation, and this is what we came up with:

10 gallon recipe

10 lbs. Briess 2 row pale malt
2 lbs. Weyermann Munich II
2 lbs. flaked rye
1/2 lb. Briess crystal 40L
1/2 lb. Briess crystal 80L
1/2 lb. Dingemans Special B
0.9 oz. Nugget hops 12% alpha (60 min.)
1.0 oz. Nugget hops 12% alpha (20 min.)
1/2 c cocoa powder (10 min.)
1/2 t powdered ginger (10 min.)
1/2 t powdered cardamom (10 min.)
1/2 t powdered cayenne (10 min.)
Wyeast 1098 ale yeast

Weird, eh? The mash was a single infusion at 148F. Once the wort was boiled and cooled we had 10.5 gallons at OG 1.052, a little higher than I'd planned. The beer will be a dark amber color, heavy bodied, with a range of malty flavors including toast, toffee, chocolate, prune, and a spicy, earthy flavor from the rye. The spices are all at (hopefully,) a level where they should not be directly discernible, but should enhance the rye and specialty malt flavors. We will see....

1 comment:

  1. To the Matmos with you! (And get me one while you're up!)