AG6 Tribute

[Rubbery]

After following all the discussion on the "St Austell's Tribute" recipe thread I have bought the Willamette and am having a go...

St Austell Tribute

3200g Pale Malt
800g Munich Malt
100g Torrefied Wheat
(90 mins and batch sparge)

48g Fuggle @ 90 mins
10g Willamette @ 10 mins
25g Styrian Goldings @ -5mins
15g Willamette@ -5mins
(steeped for 15 mins)

Wyeast 1469 - West Yorkshire Ale Yeast

Final Volume: 23 Litres
Original Gravity: 1.043
Final Gravity: 1.010
Alcohol Content: 4.2% ABV
Total Liquor: 33.8 Litres
Mash Liquor: 10.3 Litres
Mash Efficiency: 80%
Bitterness: 29 EBU
Colour: 11 EBC

[Rubbery]

I have run out CRS, so am trying AMS from the Malt Miller - I'm not sure if it is exactly the same, but the measurements are slightly different. After doing the calculations I added 48ml to 34.75L water. This is what I got for the mash pH...



looks almost spot on 5.3 to me

[Rubbery]

I'm trying Protofloc for the first time too.

I had to try out my new Gorillapod camera tripod to get the sexy run-off shot...



Protofloc is my new best friend

[Rubbery]

SG 1043 is good, but I have lost a lot of wort to all the hops and am about 1.75 litres short. I decided to top up with water to 23L and the temperature corrected OSG is now 1041 - I'm happy with that.

Yeast is pitched and the lid is on. I will update with progress.

[WishboneBrewery]

I've only ever used protafloc and its always performed well. Hope its a good one

[Rubbery]

It looks good so far. The wort is very bitter, but I expect that to mellow a bit. The aroma of the Willamette is coming through well.

[weiht]

Nice... Interested to know how the yeast woorks with this beer. I just brewed over the weekend as well but over shoot the efficiency. I diluted it a little but didnt wanna water down the hop aroma too much.

Pls update n chip in more info lol

[Rubbery]

The yeast has not kicked-off yet - very little action in the FV on the morning after brewsday. I had the starter ready for last Thursday, but did not have time to brew. I think the yeast is exhausted after sitting in a warm place for a week. I can see the first signs of the yeast blooming so am not worried yet.

I have used the wyeast 1469 a few times with good results. I did a lot of photos showing my splitting technique in my brewday: My First AG - Black Sheep Best Bitter

[Rubbery]

Everything was back on track after 24 hours in the FV...

[Rubbery]

Hit final gravity of 1010 after 10 days - a bit slow, but not too surprising with the under pitching. Now in the keg with 60g conditioning sugar. It is a nice clear beer already with a distinct aroma (blueberries?) from the Willamette.

[weiht]

I love willamette character, berry and blackcurrant like. Did it turn out too dry?

[Rubbery]

I love willamette character, berry and blackcurrant like. Did it turn out too dry?

Blackcurrent - thats the smell - with a hint of bramble. I've made Ribena

It did taste quite dry when kegging on Sunday, but I had not considered it a problem. It will go in the cellar tonight, so it will be ready for first tasting by the weekend. I will report back then.

[weiht]

Great, I'm interested to know how the beer turn out with this yeast. I like how the yeast works but am disappointed with the overall result give the hype on the ttl. I wish the 1968 will ferment as hard and consistent as the Yorkshire yeast!!!

[Rubbery]

I have brewed a few with wyeast 1469. It is nothing special, but I have found it reliable and does give a slight Yorkshire taste (but not at all like Timmy Taylors).

I had a quick taste after moving it to the cellar... a nice clean taste and plenty of hop character

[Rubbery]

One week after kegging this is tasting good

Compared to St Austell Tribute it is a little more bitter and slightly darker. The munich malt gives a deep sweetness and the willamette and styrians provide an authentic aroma.

However, I am not concerned about producing a perfect clone - I just want to make good beer. I will be making this again.