St Austell's Tribute

[weiht]

chrisr, u missed this out

http://www.facebook.com/album.php?aid=1 ... 8163524128

[chrisr]

Well, china clay is decomposed granite, rather than 'normal' clay (IE mud!), so it is compatible. If you go up the valley a mile or two, to the mining museum you can see the granite in the little quarry they have, as well as the huge pit at the back of it.

Yes, they must add minerals, or they couldn't brew with it. But they are in the lucky situation of having water with very low existing mineral content, so they can tailor the water very easily. For instance, Proper Job and Tribute could have different mineral additions, as they are a different beer style. (As an aside, water is so important to beers, when Woodfordes moved to a new brewery they drilled their own borehole, to get a private, 'virgin' water supply. I think they now boast the water they use fell as snow in the ice age.)

Bit of a bugger about the cooling, yes. My tap water is around 12C (winter) to 20C at most (summer). I use a heat exchanger between the boiler and brewing barrel, and bring the beer down to low 20s instantly. You need one of those closed loop beer chiller gizmos, they use to chill lager!

[weiht]

Fermented from 1045 down to 1013 on the recent brew. I used 30% Munich malt and it came of a little too much of a biscuity n lightly smokey. Will try low 20% as having a little strong malt profile does hide the willamette n styrians late additions.

I will continue to add more willamette at 15 mins n lesser of fuggles at 60. Used the west Yorkshire yeast and I think it's better to stick to something more neutral like Nottingham.

[weiht]

Come to think of it, i may try 15% munich for a malty backbone, and probably about 5-10% vienna which is in simpler terms a sweeter munich. my near 30% munich recently imparted a toasty flavour that is a little heavy. Good beer though, but i'm lacking that sweetness a little. More willamette as well

[pswillies]

Planning on giving this a try next weekend. Recovered the yeast from a bottle of Proper Job this afternoon (after watching this on youtube), so hopefully I can get that built up in time for the brewday next Sunday. Fingers crossed I haven't messed it up!

Looking for about 30L this time, using the following recipe;

5Kg Maris Otter
1.6Kg Munich
40g Fuggles (90 min)
40g Williamette (15 min)
20g Williamette (10 min)
50g Celia (0 min)

Paul

[weiht]

Are you using Munich from weyerman or a maltster

[pswillies]

Gone for UK Munich (this from themaltmiller) rather than Weyermann.

Do you think a lower proportion? It's around 24% at the moment.

The yeast seems to be taking. Should be able to get a starter going soon.

[weiht]

I'm using weyerman as that is the only Munich my lhbs carries. I think a british Munich would be more accurate, since Cornish gold is from tuckers. I would love to get some munich from the British maltsters.

[weiht]

Lord rogers has replied and email of mine. Seems like it only fuggles in the kettle for 60 mins and a blend of willamette n styrian in the hopback. That would probably mean pellets for bittering and whole hops in the hopback. I read that pellet also does taste more grassy than whole hops. I wonder what the flow rate is like. He also mentioned that the water will be different as theirs, which makes me think that it matters quite a bit to deserve a mention, spot on chrisr.

I have asked if the blend of hops is equal.

I may just go for 60 mins fuggles for 25ibu, and 1 min addition of a blend. 80c steep gives it a slight grassy taste which I don't like

[weiht]

We use an equal blend of Styrian and Willamette, at a combined rate of 0.75 lbs / UK Brl.

works out to be approx a combine weight of 40g for 5 US gallon.

[micmacmoc]

What yeast are you all using for this? I'm guessing that capturing some admirals ale yeast would probably be a good move, if its the primary strain(?).
I have some wlp005 which would seem a good move, what do you all think?

[chrisr]

weiht, yes, I believe they use pellets in the boil and whole leaf in the steep. But they no longer use a hopback in the usual sense. Quote from a review:

Roger Ryman has also changed the hop regime at the brewery. He believes the conventional method of clarifying hopped wort following the copper boil in a receiving vessel called the hop back can cause problems and create variable levels of bitterness. He prefers to cut out the hop back. He uses hop pellets in the copper and then clarifies the wort over a bed of whole leaf hops in a fermenting vessel. The result, he says, is a cleaner, fresher bitterness.

I can't see as they would leave the hops in during the fermentation(!), so the brew must be drawn off after steeping a while, into another fermenting vessel.

For some reason, I haevn't been getting the grassy notes from the Styrians lately so I've been increasing the amounts again.

Yeast: yes, Proper Job is the same yeast. They only have the one strain, I believe. It's even used to seed the bottled beers. I have some real St A yeast, harvested from Tribute. Just added some malt extract to half of pint of Tribute and away it went. I've been using WLP002 lately, which I like,as it brews a sweeter beer, I think.

[weiht]

Yeah I read that article before about them not using a hopback anymore, however sir ryman said they run it thru the hopback in the email reply. Anyway, i guess most of us will not be going down that way, so a steep will be better maybe with the lid closed? I also don't think they will add the hops into the fermentor.

I will be trying a 60 mins and 1 min addition or the next try. My previos attempt ended at 1011 and it was just too dry and wasn't sweet, probably yeast strain reasons

[pswillies]

Put this one in the keg on Sunday and I've had a few sneaky samples already. It's definitely got that fruity taste that I was hoping for... not quite as much as some Tribute's that I've had in the pub, but I'd say better than the bottled stuff.

[weiht]

Brewed this over the weekend and pitch on Sunday.

80% Maris otter
20% Munich
25 ibu fuggles 60mins
24g styrian 3 mins
24g willamette 3 mins

Hydrated Nottingham yeast and pitch at 1046. Check this morning and it was 1012 already, will let it sit a day more before crash chilling and racking. I missed my mash tgt of 67c and settled for 65c instead, rather upset.

Had a taste and this should be the closest I have come to the real thing