St Austell's Tribute

[Mauri]

I've brewed this a few days ago and it is now ready to go in the keg.
This is the recipe I used for 19 L, OG 1.045, EBU 31
Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 6 lbs. 6.0 oz 2890 grams 74.9%
Munich Malt 20 EBC 1 lbs. 11.2 oz 770 grams 20%
Torrefied Wheat 4 EBC 0 lbs. 6.9 oz 195 grams 5.1%


Hop Variety Type Alpha Time lb: oz grams
Fuggle Whole 3.8 % 60 mins 0 lbs. 1.2 oz 33 grams
Willamette Whole 6.7 % 60 mins 0 lbs. 0.4 oz 10 grams
Willamette Whole 6.7 % 10 mins 0 lbs. 0.4 oz 12 grams
Bobek Whole 4.5 % 10 mins 0 lbs. 0.4 oz 12 grams
Willamette Whole 6.7 % 0 mins 0 lbs. 0.4 oz 12 grams
Bobek Whole 4.5 % 0 mins 0 lbs. 0.4 oz 12 grams

I used St Austell yeast reclaimed from a few bottles of Admiral.

So last night I tried some and compared with a bottle of Tribute. I think the hops schedule is spot on. Colour and malt flavour on the other hand are not right.
The colour is much lighter than bottled Tribute and there is a strong biscuity/caramelly flavour that my brew does not have. Which suggests a few different scenarios to me:
1) Their recipe is not exactly that, and they use some crystal (or something to that effect) to add colour and biscuity flavour
2) They caramellise the first runnings by boiling the crap out of them to obtain the same effect
3) brewer's caramel for colour, but what for flavour?

Having said all of this I seem to remember that cask Tribute is nowhere near as dark as the bottle version.So maybe my recipe is closer to the cask version. Need to investigate further so a trip to the pub is in order

[Deebee]

AMber malt?

I understand that Essex ale yeast from white labs can impart a biscuity type taste too.. its going to be usen in the kentish 8 loosly Sheaparde and neame type beer i do next!)

[Deebee]

AMber malt?

I understand that Essex ale yeast from white labs can impart a biscuity type taste too.. its going to be used in the kentish (Sheaparde and neame type beer i do next!)

[weiht]

Hi mauri,

think i may go with something like ur hop schedule next. I did a 40g styrian steep and it came off TOO lemony, n it overwhelmed the malt character. I'd probably also go with a higher OG at 1046-47, cuz my 1042 taste a tad too blend.

going with a whitbread yeast in the next round

[chrisr]

Yes, go easy on the Styrian steep. I have wrecked a brew overdoing that. It made my mouth pucker up - it was like drinking lemon juice. I would advise trying 20-25g Styrians and see how that comes out. The lemony, fruity aspect is supposed to be hint of, not a main component IMO.

Just finished another attempt at Tribute and - arrrggghhh - I forgot the Styrian steep completely. Teatime was coming up and I was thinking of what to have and the final stage of the beer just fell out of my head. The beer was chilled and the yeast in it before I realised. Old age...

[garwatts]

Old age...

It's a bugger ain't it?

[coatesg]

Just finished another attempt at Tribute and - arrrggghhh - I forgot the Styrian steep completely.

Dry hop them later?

[chrisr]

Yes, I have been thinking about that. Might not be anything like what I was aiming for in the first place(!) but could go somewhat towards recovering the situation.

On the other hand, it might turn out a nice drink in its own right. It is 26IBU and I do like a malty beer.

How the wife laughed when I told her. "I thought you had the recipe printed out, to follow?" "Well, yes, I did, but..."

[weiht]

forced carbed my tribute after a failed priming attempt. It aged for about 4 weeks prior carbing, and i can say its about 85% close to the real thing. The sharp lemon taste of over steeping the styrians mellowed as it aged, n i may have over diluted the beer to bring it the targeted OG. I was aiming got 1042 but may have ended up with 1041 or 1040, n as a result i lost a little sweetness of the malt.

Definitely will be trying this again.

[coatesg]

I was aiming got 1042 but may have ended up with 1041 or 1040, n as a result i lost a little sweetness of the malt.

You wouldn't be able to taste the difference between them - 1 or 2 points is nothing.

[weiht]

theoretically it shldnt matter, but i taste it along the way from 1057 and once i passed 1042 to 1040, i knew that i "screwed" up. It tasted a little watered down, so i gg to trust my taste.

[coatesg]

theoretically it shldnt matter, but i taste it along the way from 1057 and once i passed 1042 to 1040

Not sure I follow you there - if you're aiming for 1042, and you get 1040, then there'd be pretty much no difference?

[chrisr]

Are you sure that's Tribute? Might be HSD...?

I think it's true to say that we know (from a sneak peek at the actual recipe) the malts used are just Pale & Cornish Gold (the closest we can get to that is probably Munich).

My opinion is that a lot of the proposed recipes are too complicated. Mr Ryman's philosphy seems to be keep things simple and use only the best ingredients.

[weiht]

chrisr, i too believe one will be on the right track to stick to the 80% MO and 20% Munich. I think adding more specialty malts over complicates things, as the beer is just an amazing simple n pleasant session beer. this isnt a beer that comes out straight at me n knock me out n make me say WOW what a beer, but it gets better with every gulp n makes me think why every beer isn't like that, i would shower in it if i can!!! Truly an ale that makes me sit back n just relax n chill.

I can drink this all day, but i cant say the same for bigger tasting ones.

Likewise about over steeping too much styrians. I think the best approach would be too keep things "moderate".

[pantsmachine]

I tried this pint for the first time in the St George and Dragon Inn near Exeter when i was down buying a car last week in Devon. Its a cracker. I think this will go on my beers to do list. A good Summer quencher!