St Austell's Tribute

[PeteNMA]

Well I got round to bottling mine somewhat later than I expected, only last Monday (8th) evening. By that time there was a worrying looking sheen on top of the beer in the fermenter, and I'm not sure if it's got an off flavour going on or if I'm just being paranoid. A bottle popped open yesterday is starting to carb up nicely already, it's going to be torture waiting another two weeks to see if it settles down...

[bigrichlock]

Hello all,

just saw the brewuk website so will give it a go, wont be brewing the clone for another 5 weeks tho as want to try and keep the delicate hop aroma that Tribute has, that and won't be in the UK until the end of May so will have just over 2 weeks to brew and bottle it, should just be enough time!

Im planning on growing up some yeast from a few bottles of Proper Job and then using a recipe i have come up with (will post when i brew it), the hardest thing is to try and get a Munich malt that is close to the Cornish gold.

This is going to be my first attempt at this so who knows how it will turn out, but its a straight forward recipe, i have similar water, know the water adjustments they use and can get the yeast so should be ok, will be force carbonating and bottling so wont have to worry about bottle conditioning and extra time needed for this.

Good luck to all entering its def worth the effort

Rich

[PeteNMA]

A drinking update: it stayed in the fermenter way too long. The hop flavour is there and more or less correct, but far too subdued. From tasting it earlier on I know that it diminished considerably over time.

I picked up the malt for another batch today. This time I'm going with 6lbs Maris Otter, 1Lb 4oz 20L Munich and 4oz CaraMunich, which should give it a nudge towards a darker color and hopefully a little more body. Cheating, maybe. But I don't have the means to brew on the scale that St A do so if I have to put my thumb on the scale a little I will.

I'll also not FWH the Fuggles next time, came out a bit too smooth. 1/2oz each of Styrian and Willamette at 10 minutes, then another 1/2oz each 170F for 30 minutes is spot on for aroma though, provided you ferment fast and bottle/keg appropriately.

[bigrichlock]

Here is my tribute clone recipe for the St Austell competition

Brewlength 23L
OG 1.044
25IBU's - best guess
Aiming for 4.2%

Water treatment - The water where i live is very similar to the breweries (very soft), i just added 4g of CaCl and 2g CaSO4 to the mash

4kg MO - used Tuckers as could not get hold of Simpsons
0.9kg Munich

Fuggles 25g at 60min
Fuggles 30g at 15min
Celeia 40g at flame out for 30min steep

Hopback
Celeia 40g
Willamette 25g

Mash temp aimed for 65deg
60min boil

Cooled the wort to 18deg and pitch some st Austell yeast that was grown up from 4 bottles of proper job.
Will leave it at 18deg for 2 days and then will up the temp to 20deg until fermentation is complete, then cool to 2deg fine with gelatin and keg

This is my best educated guess at the Tribute recipe after spending the day at the brewery last year and should make a beer comparable - hopefully

Cheers

rich

[mozza]

I think that the tribute get more of its flavour and aroma from the williamette than styrians... As mentioned previously by chrisr and myself, the styrians shld only be used in moderation as the citrus/lemon flavour isnt supposed to be very sharp or pronounced. In fact, the very next time i attempt this brew again, i will try to hop more with williamette for aroma and some styrians only for finishing like the icing on the cake.

Reason being i find that through the last few attempts experimenting with the quantity of styrians, it has produced beers that are moving away more and more from what the tribute is like, although it is gd beer. Also, in my experiences of drinking ales that are hopped with styrians predominately or exclusively, it doesnt make me associate the tribute with it, like i would with other styrian beers.

I'd be hopping more with williamette and share my findings again...

I agree. Not disputing there is a good amount of Syrians thrown in at flame out but I think the willamette is the dominating hop

[Normski]

Yea I agree. It's the Willamette that has that tribute flavor and aroma.
I compared a few of my bottles with Bottled tribute, and the Willamette is key.
I gotta say I preferred mine. When mine was young it was similar to the fresh cask tribute, and the same batch when bottled and conditioned for a few months was similar but better than the St Austell Tribute bottles.
It really is a superb summer ale. I brewed it with Notty yeast and it is real good.
I've now got some St Austell yeast that I've been culturing up. I will try that on another batch soon. Im not sure if it will be any better than the Notty, but ya gotta try.
Norm

[mozza]

Because i had the hops required in the back of the freezer i had a go, keeping the willamette nice and strong hopefully. So here was my stab at it:

Mozza's Tribute

Fermentable Colour lb: oz Grams Ratio
Black Malt 1300 EBC 0 lbs. 0.2 oz 5 grams 0.1%
Crystal Malt 130 EBC 0 lbs. 1.1 oz 30 grams 0.7%
Torrefied Wheat 4 EBC 0 lbs. 7.0 oz 200 grams 4.6%
Vienna Malt 7.5 EBC 0 lbs. 14.0 oz 400 grams 9.3%
Pale Malt 5 EBC 8 lbs. 1.8 oz 3680 grams 85.3%


Hop Variety Type Alpha Time lb: oz grams Ratio
Fuggle Whole 4.7 % 90 mins 0 lbs. 1.4 oz 39 grams 78.2%
Willamette Whole 6.29999999999999 % 15 mins 0 lbs. 0.3 oz 7 grams 9.4%
Styrian Goldings Whole 3.6 % 15 mins 0 lbs. 0.3 oz 7 grams 5.2%
Willamette Whole 6.29999999999999 % 10 mins 0 lbs. 0.2 oz 5 grams 4.6%
Willamette Whole 6.29999999999999 % 5 mins 0 lbs. 0.2 oz 5 grams 2.5%
Willamette Whole 6.29999999999999 % 0 mins 0 lbs. 0.4 oz 10 grams 0%
Styrian Goldings Whole 3.6 % 0 mins 0 lbs. 0.9 oz 25 grams 0%


Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 75 %
Bitterness: 26.7694238524278 EBU
Colour: 11 EBC

I didnt have any Munich malt so went with vienna for more maltiness and added the colour with a pinch of black malt and crystal. Gone with quite a bit of torrified wheat to give it lace as tribute to me is very rich and textured in the mouth.

Brewed it this morning and i've pitched some St Austell yeast from proper job bottles that ive grown up. Its off like a rocket.

Only hickup was that my efficiency was way up at 81% and ended up with 25 L of wort at the desired 1.042. On the bright side... more beer! But the fermenting bucket is rather full so may have a mess in the morning!
Will let you know how it turns out,

Sam

[weiht]

Yea I agree. It's the Willamette that has that tribute flavor and aroma.
I compared a few of my bottles with Bottled tribute, and the Willamette is key.
I gotta say I preferred mine. When mine was young it was similar to the fresh cask tribute, and the same batch when bottled and conditioned for a few months was similar but better than the St Austell Tribute bottles.
It really is a superb summer ale. I brewed it with Notty yeast and it is real good.
I've now got some St Austell yeast that I've been culturing up. I will try that on another batch soon. Im not sure if it will be any better than the Notty, but ya gotta try.
Norm

SHARE YOUR RECIPE

[Normski]

Yea I agree. It's the Willamette that has that tribute flavor and aroma.
I compared a few of my bottles with Bottled tribute, and the Willamette is key.
I gotta say I preferred mine. When mine was young it was similar to the fresh cask tribute, and the same batch when bottled and conditioned for a few months was similar but better than the St Austell Tribute bottles.
It really is a superb summer ale. I brewed it with Notty yeast and it is real good.
I've now got some St Austell yeast that I've been culturing up. I will try that on another batch soon. Im not sure if it will be any better than the Notty, but ya gotta try.
Norm

SHARE YOUR RECIPE

Hi weight
I did. it's on the page before this. page 23.
Norm

[chrisr]

I got some feedback for my attempt at the clone competition today.

"Strong Belgian/esters character.
Very nice taste but quite different to tribute.
Great beer just not tribute."

I'm not surprised really, it wasn't one of my best, and I had realised it wasn't like Tribute already. It was too 'heavy' and not enough final hopping. But having brewed it, I sent it in anyway.

Looking forward to seeing the winner...

[Morrisoff too]

Hi guys

Just received an email informing me that I got third place. Well chuffed.

My recipe, for the record:

3600g Marris Otter Pale
900g Munich

33g Fuggles at 75 mins
25g Celeia at 15 mins
25g Willamette at 15 mins
25g Celeia at 0 mins (30 min post boil steep added at 70°C)
25g Willamette at 0 mins (30 min post boil steep added at 70°C)

Mashed at 67-66°C for 90 mins

Fermented at 18°C with Danstar Nottingham

I'll be very interested to see the winning recipe too.

Cheers

[seymour]

...Just received an email informing me that I got third place. Well chuffed.

Wow, congratulations, that's great!

[chrisr]

My congrats, too.

Will number two & the winner report it here?!

That's fundamentally the same recipe I used. I reckon everyone's recipe will be pretty similar, as I bet they all researched it on this thread!

[Normski]

Well done MT.
Your recipe does look fine.
Norm

[Morrisoff too]

Over at BrewUK site:

St Austell Tribute Competition 2013 results:

Winner - Rob Hadden
2nd - Mark Vincent
3rd - Nigel Morrison

The overall standard was really high this year so thanks to everyone you entered and watch this space for more exciting competitions in the future.

Winning recipe coming in kit form ASAP.

Regards Greg