St Austell's Tribute

[fego]

Thanks. I'm gonna give it a try next weekend I think. Need to get some Munich first.

I spoke to Roger Ryman a couple of months ago and asked him what the secret was. 'Patience' was the best tip I could get although I did witness them adding hops to a copper for a final 15 mins of the boil of a beer they said was Tribute. It doesn't look like you're doing that here, just 90 minutes.

I've got some WLP007 so I might brew to 46 litres and split batches to compare they yeast with the cultivated Admirals I've got.

[weiht]

Mash 67-68c if u are using wlp007 or nottingham yeast as they attenuate pretty high, and you dont want a thin beer... I may add some dextrine next time, just a touch.

BTW, patience in what aspect?

[chrisr]

You know, there's so much stuff in this thread! I just read through it all again.

There's also several contradictions.

I reckon "the answer"* is in the thread somewhere, we just don't know which variations to put together I'd wager RR could read this lot and find it very amusing. I find it difficult to believe we've tried all these variations and still not got a beer that's close enough to satisfy us. Just goes to show the variation possible in brewing...

* is it 42?

[chrisr]

weiht, I see you've gone with equal weights of the hops, rather than equal bittering. Do you think that's what he meant? I took it to mean mean equal bittering; I woudl have thought brewers talked in more abstract terms than the actual weight of hops needed. But you reckon the hopping is correct at that? What was the a-acid %-age of the hops you used?

[weiht]

I went with equal weight as its a flame out addition. IMO, the ratio he gave was in weight instead of bitterness since no one calculates AA of flame out hops. Fuggles was for 25 ibus at 60mins. Styrian was 2.8aa willamette 5aa

[chrisr]

Yes, that is a very good point. No way to get a meaningful utilisation figure. I was only using IBUs so I could adjust for the quantity of wort and strength of hops and get some consistency between brews. I just made up an arbitrary utilisation of 10%.

But on the other hand, they must surely adjust the quantities if/when they get different batches of hops in. Consistency of the beer is everything to a commercial brewery.

Anyhow, I will go with the simple by weight strategy for my next brew. Which should be later today, I hope.

[chrisr]

Brew complete and safely in the fermenting barrel.

This was:
80% Pale
18% Munich
2% Melanoidin

25IBU Fuggles for 75 mins
Styrian 24g, steeped 30 mins from 90C
Willamette 22g, ditto

Woodforde's yeast

OG was finalised at 1044

I've added the melanoidin as I think munich isn't an exact replacement for Cornish Gold. The melanoidin is a darker munich-type malt and certainly adds a bit of colour to the brew, if not any flavour. I dropped the Willamette slightly as I seem to have a very strong hop: 6.9%. Woodforde's as I happened to have a fresh jar of yeast slurry to hand from my last brew.

[Tattie bogle]

Hello all,

I'm no good at thinking what's missing etc, but I had a go with one of the recipes today (more or less Rubbery's post), I'll update in a few weeks. Heres what I did:

MO 3200g
Munich 800g
Torrefied Wheat 100g
Black Malt 30g

Boil, 90 min
Fuggles 50g
15 min
Protofloc 1/2

80C (steep 30 min)
Styrian Golding 25g
Williamette 25g

OG 1044
yeast: US-05, pitched at 18C

[weiht]

Personally, i think the black malt can be ommited... If you use the 20L british munich malt, then i think you will be fine with the colour.. Torrified wheat is ok if you want a nice northern head, but this is a south west beer lol.. Hops wise is pretty much there. Will be curious to find out how the us05 performs

[Rubbery]

I shall be brewing this again this week. I have a wyeast 1028 "London Ale" starter on the go to see how that performs. I will persist with the torrefied wheat as I like a little head on my beer.

[weiht]

Wlp007 turned out very clean n the maltiness was a little muted.. I'll try wlp005 next time

[chrisr]

Well, my last brew, as above, is miles out. It's not quite ready to drink yet, but had a taste. Lots of butterscotch flavour to it. Either something went a bit awry, or the Woodefordes yeast is very different to St A's. As far as I can tell and remember, the methodology was the same as all previous brews.

Fortunately, it's a nice enough drink!

[Rubbery]

That sounds like Diacetyl. These guys in the US have a good library including Flavors in Beer that will provide further info.

[weiht]

i used the Wy1026 once and it was like drinking liquid popcorns... didnt like it at all lol

[chrisr]

I'm sure it is diacetyl, yes. Sweet, buttery, caramely taste. Yuk. I've never had a brew do that before. And I'm sure the fermentation was well over before I racked into the barrel. I've put the barrel somewhere warm, to see if the yeast will kick off again and break some of it down.

And on a more enjoyable drinking theme: off to St A tomorrow, for the beer festival. Woohoo!