Hi guys, Gazza from Steel City here...
cheers for the comments about Henry St, it's one we're particularly pleased with as it had a massive hop charge!!
In case anyone's interested, here's the recipe (we're not secretive...!), we brewed 216 gallons (6 BBL), OG 1051.8, FG 1011.5
175.00 kg Low-colour Maris Otter (Thomas Fawcett) (3.0 EBC) 93.09 %
13.00 kg Wheat, Malted (Thomas Fawcett) (3.0 EBC) 6.91 %
500.00 gm Magnum [14.50 %] (60 min) 16.0 IBU
1000.00 gm Cascade [6.30 %] (60 min) (First Wort Hop) 15.3 IBU
1000.00 gm Amarillo [9.40 %] (60 min) (Mash Hop) 4.1 IBU
1000.00 gm Amarillo [9.40 %] (60 min) (First Wort Hop) 22.8 IBU
1000.00 gm Centennial [11.00 %] (30 min) 18.7 IBU
1000.00 gm Centennial [11.00 %] (20 min) 14.7 IBU
1000.00 gm Centennial [11.00 %] (1 min) (Aroma Hop-Steep) -
1000.00 gm Citra [12.00 %] (1 min) (Aroma Hop-Steep) -
20.00 items Protofloc Tablet (Boil 15.0 min) Misc
IBU 91.6, EBC 5.4, ABV 5.2%
So, if anyone wants to brew a clone... feel free!!!
Just for the record, the St Austell Proper Black was made with some of our Weyermann Carafa Spezial 1 ! It got sent down to St Austell by mistake and Roger Ryman used 5kg in the Proper Black which, as has been said, was brewed as a challenge to the Rake in London's Borough Market.
cheers!
Gazza, SCB
St Austell's Tribute
-
garwatts
Re: St Austell's Tribute
Hi GazzaSteel City Brewing wrote:Hi guys, Gazza from Steel City here...
cheers for the comments about Henry St, it's one we're particularly pleased with as it had a massive hop charge!!
In case anyone's interested, here's the recipe (we're not secretive...!), we brewed 216 gallons (6 BBL), OG 1051.8, FG 1011.5
175.00 kg Low-colour Maris Otter (Thomas Fawcett) (3.0 EBC) 93.09 %
13.00 kg Wheat, Malted (Thomas Fawcett) (3.0 EBC) 6.91 %
500.00 gm Magnum [14.50 %] (60 min) 16.0 IBU
1000.00 gm Cascade [6.30 %] (60 min) (First Wort Hop) 15.3 IBU
1000.00 gm Amarillo [9.40 %] (60 min) (Mash Hop) 4.1 IBU
1000.00 gm Amarillo [9.40 %] (60 min) (First Wort Hop) 22.8 IBU
1000.00 gm Centennial [11.00 %] (30 min) 18.7 IBU
1000.00 gm Centennial [11.00 %] (20 min) 14.7 IBU
1000.00 gm Centennial [11.00 %] (1 min) (Aroma Hop-Steep) -
1000.00 gm Citra [12.00 %] (1 min) (Aroma Hop-Steep) -
20.00 items Protofloc Tablet (Boil 15.0 min) Misc
IBU 91.6, EBC 5.4, ABV 5.2%
So, if anyone wants to brew a clone... feel free!!!
Just for the record, the St Austell Proper Black was made with some of our Weyermann Carafa Spezial 1 ! It got sent down to St Austell by mistake and Roger Ryman used 5kg in the Proper Black which, as has been said, was brewed as a challenge to the Rake in London's Borough Market.
cheers!
Gazza, SCB
Thanks for the recipe. Just a couple of questions.....
I make the total % of hops 84.6%? The Cascade FWH are shown as 60 min - is that pre boil? If so then what is the boil length?
Cheers
Gaz
-
befuggled
Re: St Austell's Tribute
Hi Gazza!
Thanks for taking the time to get stuck in here!
Merton Ruination started me off and I was very surprised and pleased to get some Henry Street at SA.
I see that your web site is expanding but no mention of a permanent outlet, "Cask and Welly" and Star in Huddersfield look favourites.
If we can find a map which goes as far north as Sheffield, are these the best places to try?
I hope Fin at Merton has got you lined up again this year.....
With apologies to Chrisr and Weiht etc for the thread diversion!
Thanks for taking the time to get stuck in here!
Merton Ruination started me off and I was very surprised and pleased to get some Henry Street at SA.
I see that your web site is expanding but no mention of a permanent outlet, "Cask and Welly" and Star in Huddersfield look favourites.
If we can find a map which goes as far north as Sheffield, are these the best places to try?
I hope Fin at Merton has got you lined up again this year.....
With apologies to Chrisr and Weiht etc for the thread diversion!
-
chrisr
Re: St Austell's Tribute
Well, the 25IBU is what Roger Ryman said the real thing was. In the real thing, this might be all Fuggles or maybe Fuggles + Willamette. The late hops don't really add that much bitterness; I think those IBUs are probably a bit misleading. I read somewhere that late hops add NO bitterness, just flavour and aroma.
Yes, I know what you mean - a matter of balance.
These late hoppings are the secret to it, I'm sure. So difficult to get just right. I'm sure my basic brew (malt and the long boil hops) are right now.
Yes, I know what you mean - a matter of balance.
These late hoppings are the secret to it, I'm sure. So difficult to get just right. I'm sure my basic brew (malt and the long boil hops) are right now.
-
Steel City Brewing
Re: St Austell's Tribute
"The Cascade FWH are shown as 60 min - is that pre boil? If so then what is the boil length?"
Amarillo mash hop, amarillo and cascade first-wort, added as soon as copper filling began, boil started approx 90 minutes later and was 60 mins in length (we always do 60 min boil).
"I see that your web site is expanding but no mention of a permanent outlet, "Cask and Welly" and Star in Huddersfield look favourites"
Yeah, Cask in Sheffield is the best bet, also Rutland in Sheffield too, plus Star in Hudds.
"I hope Fin at Merton has got you lined up again this year....."
Yep, Shadowplay Black IPA....
I too was at the St Austell festival and, although I agree it was way too crowded and going for a slash involved fighting through hundreds of people, we had a great time and Mr Ryman said he liked our beer which was great! Some of his were belters too, the Black IPA and especially the Flemish Red were excellent I thought.
I remember when Tribute first came out as "Daylight Robbery" back when the eclipse happened and, at the time, all St Austell beers were brown rubbish and this was something very different; I'd not say it's my favourite brew but it changed St Austell for ever and that was a very good thing at the time!
I won't be on here that often, but If anyone has any questions about brewing feel free to email me (or us!) from our website... we're quite approachable...
I started by homebrewing so keep it up guys, it's just the same brewing commercially except the quantities are a lot bigger and we have non-rinse cleaner to help us (peracetic acid!)
Amarillo mash hop, amarillo and cascade first-wort, added as soon as copper filling began, boil started approx 90 minutes later and was 60 mins in length (we always do 60 min boil).
"I see that your web site is expanding but no mention of a permanent outlet, "Cask and Welly" and Star in Huddersfield look favourites"
Yeah, Cask in Sheffield is the best bet, also Rutland in Sheffield too, plus Star in Hudds.
"I hope Fin at Merton has got you lined up again this year....."
Yep, Shadowplay Black IPA....
I too was at the St Austell festival and, although I agree it was way too crowded and going for a slash involved fighting through hundreds of people, we had a great time and Mr Ryman said he liked our beer which was great! Some of his were belters too, the Black IPA and especially the Flemish Red were excellent I thought.
I remember when Tribute first came out as "Daylight Robbery" back when the eclipse happened and, at the time, all St Austell beers were brown rubbish and this was something very different; I'd not say it's my favourite brew but it changed St Austell for ever and that was a very good thing at the time!
I won't be on here that often, but If anyone has any questions about brewing feel free to email me (or us!) from our website... we're quite approachable...
I started by homebrewing so keep it up guys, it's just the same brewing commercially except the quantities are a lot bigger and we have non-rinse cleaner to help us (peracetic acid!)
-
weiht
Re: St Austell's Tribute
Thx chrisr for ur clarification. Btw did u tell Roger Ryman about this long thread on Jim's forum? Maybe he could come and give us a shout lol.
3rd day in the fermentor and its tasting great, just hoping to get an fg of about 1016 as the previous few brews were a little high but otherwise ok.
3rd day in the fermentor and its tasting great, just hoping to get an fg of about 1016 as the previous few brews were a little high but otherwise ok.
-
chrisr
Re: St Austell's Tribute
No, I didn't mention I was trying to copy his brew. 
As to yeast, the other yeast I use a lot is Wyeast 1335, which claims to give a malty finish. It seems OK to me - it does its stuff.
Just on the last few of 36 pints of real draft Tribute I got for Christmas, in a poly barrel thing. It was a joy! Everyone who had any said they liked it.
As to yeast, the other yeast I use a lot is Wyeast 1335, which claims to give a malty finish. It seems OK to me - it does its stuff.
Just on the last few of 36 pints of real draft Tribute I got for Christmas, in a poly barrel thing. It was a joy! Everyone who had any said they liked it.
-
weiht
Re: St Austell's Tribute
Things I did differently was to try dry hopping with about 10g of styrians in the fv after 1 week. It taste pretty nice but it's still not a tribute, a little to strong given the high og. Mouthfeel has a spicy kinda feel to it, like some acid biting on the tongue. Not sure what the reason is but it has mellowed quite a bit.
Just crash chilled it with gelatin, maybe I let the yeast settle for another day before racking. Smells absolutely great
Just crash chilled it with gelatin, maybe I let the yeast settle for another day before racking. Smells absolutely great
-
chrisr
Re: St Austell's Tribute
Just to add a little more to the info we have for Tribute, I have just measured the final gravity of the real Tribute I have: 1010.
As it is quoted as 4.2%, this implies an original gravity of 1042. A considerably weaker brew than we are finding it has to be to taste good! How does he get so much taste in a 1042 brew?!
Unless there's something happening here we don't know about... What do you think of the possibility the fermentation is deliberately stopped early? This would give it a residual sweetness and increase the gravity. I’m really struck when I compare my efforts with the real one how much sweeter and "fuller" the real one has. Is this down to some residual sugars?
This would also mean they can do brews faster!
As it is quoted as 4.2%, this implies an original gravity of 1042. A considerably weaker brew than we are finding it has to be to taste good! How does he get so much taste in a 1042 brew?!
Unless there's something happening here we don't know about... What do you think of the possibility the fermentation is deliberately stopped early? This would give it a residual sweetness and increase the gravity. I’m really struck when I compare my efforts with the real one how much sweeter and "fuller" the real one has. Is this down to some residual sugars?
This would also mean they can do brews faster!
-
weiht
Re: St Austell's Tribute
thats the big mystery i always ask myself. If the OG is only 1042, then how is it that it can taste that malty and have that hint of sweetness when it finishes off at 1010. It is not exactly a light beer, infact it has a very balanced yet noticeable malt n hops character. And i find that it hard to imagine doing it with OG 1042 and FG 1010.
But if it was true, then i understand how the IBU is only 25 and the beer ends up being the way it is. I just can't imagine myself doing it.
But if it was true, then i understand how the IBU is only 25 and the beer ends up being the way it is. I just can't imagine myself doing it.
-
chrisr
Re: St Austell's Tribute
I think there's something in this plan.
My last Tribute attempt was brewed on 5th December and all bottled. I got one out last night, it's nice and clear. I measured the FG: 1002. OG was 1046. Being higher OG than the real one, the alcohol content has come out higher. But the point is, mine has ended up at 1002, the real one at 1010. Quite a difference. (It's also too hoppy! Like something Thornbridge Brewery would produce. But if there were more sweetness to balance that...)
I'm going to stop my next attempt at 1008 and see what it comes out like.
One further thought on "How does he get so much taste in a 1042 brew?": I know it isn't actually brewed at 1042. On a brewery tour, the guide said it's brewed stronger than that and diluted down when complete. I think this is something all commercial brewers do: they get more finished product out of the brewing kit and can control the finished alcohol level precisely.
My last Tribute attempt was brewed on 5th December and all bottled. I got one out last night, it's nice and clear. I measured the FG: 1002. OG was 1046. Being higher OG than the real one, the alcohol content has come out higher. But the point is, mine has ended up at 1002, the real one at 1010. Quite a difference. (It's also too hoppy! Like something Thornbridge Brewery would produce. But if there were more sweetness to balance that...)
I'm going to stop my next attempt at 1008 and see what it comes out like.
One further thought on "How does he get so much taste in a 1042 brew?": I know it isn't actually brewed at 1042. On a brewery tour, the guide said it's brewed stronger than that and diluted down when complete. I think this is something all commercial brewers do: they get more finished product out of the brewing kit and can control the finished alcohol level precisely.
-
weiht
Re: St Austell's Tribute
Hey chrisr, the pros of diluting the brew to a target og is a convenient tool, but it screw the ibu n hop character for me. So it hard to get it to taste consistent with every brew
-
chrisr
Re: St Austell's Tribute
My last Tribute was real St Austell yeast and target mash temp of 67C.
My point was that's one of the ways he can get so much into the brew. It's brewed as a much stronger beer. As to diluting the taste etc - well, the real one is diluted and that looks and tastes great to me! It's not really worth the messing about for homebrewing though, nothing to be gained as far as I can see. We just brew the beer at its final strength. It should turn out the same: diluted before instead of after. I tend to agree with you: I think diluting it after fermentation does somehow feel like you'd be losing something, though I can't figure out what - it just doesn't feel right, though!
But I am definitely going to stop my next brew at around 1010.
My point was that's one of the ways he can get so much into the brew. It's brewed as a much stronger beer. As to diluting the taste etc - well, the real one is diluted and that looks and tastes great to me! It's not really worth the messing about for homebrewing though, nothing to be gained as far as I can see. We just brew the beer at its final strength. It should turn out the same: diluted before instead of after. I tend to agree with you: I think diluting it after fermentation does somehow feel like you'd be losing something, though I can't figure out what - it just doesn't feel right, though!
But I am definitely going to stop my next brew at around 1010.