Well here is the recipe I entered the competition with, and some comments about it, it was my 6th all grain brew and I was still fairly clueless and learning fast, and very critical of the beer once brewed.
25L batch
OG: 1.056
FG: 1.013
EBU: 55
EBC: 12
ABV: 5.5%
Mash temp 66C
Mash time 90min
Water:Grain ratio 2.5:1
Boil time 75min
Yeast: Wyeast 1275 with a 2L starter on a stir plate
Fermentation temp: 18C for 5 days, 21C for 2 days then transferred to secondary for 10 days at 16C, then kegged and bottled.
Water
Plymouth water is extremely soft (its just rain water may as well be RO Water) I made some basic additions with CaSO4 (11.2g per 25L) and CaCl (4g per 25L) to slightly Burtonise the water.
Malt
MO 94%
Munich 6%
Hop Additions
Chinook 15g 75min
Willamette 15g 75min
Chinook 12g 30min
Willamette 15g 30min
Chinook 10g 15min
Willamette 30g 15min
Chinook 15g Hopback
Willamette 40g Hopback
Cascade 40g Hopback
For a guess I was surprised how close I was to the real recipe, the main differences being:
1. There is no Munich in it, well the website tells you that and so did the competition entry but I was after I hint on colour, and as i have now learnt malt supplier is very important, use the same one as the brewery if possible
2. St Austell mash for 60min at 64C at a ratio of 2.6:1 (i think, don’t have my notes handy) not including the water under the false bottom
3. Hop additions are slightly different will go into that in next recipe and they also use pellets for all additions except the hopback
4. No 30 min addition
5. St Austell use a whirlpool for 30min
6. After the hopback the wort is cooled to 15C, yeast and O2 are added inline and into the fermenter
7. Temp held at 15C for yeast growth phase then allowed to rise to 17C this is control Ester production from the house strain of yeast, after 7 days it’s off into the conditioning tanks for 2 weeks ish before bottling
So next time I brew proper Job I will be doing the following recipe
Water as before and aiming for (ish) the following water profile
Ca 123ppm, Mg 3ppm, CaCO3 12ppm, Na 13ppm, Cl 103ppm, SO4 187ppm, this is just my best guess at the water used in the brewery, salts went into the mash and boiler.
23L batch
OG: 1.055
FG: 1.013
EBU: 56
EBC: 11
ABV: 5.5%
Mash temp 64C
Mash time 90min (to guarantee full conversion), drain then 2 batch sparges at 10L each, temp of water 77C
Water:Grain ratio 2.6:1
Boil time 60min
Whirlpooled/stand for 30 min in boiler
Grain
100% MO (hopefully Simpsons, need to find some tho!)
Hops
Chinook 15g 60min
Willamette 20g 60min
Chinook 25g 15min
Willamette 40g 15min
Chinook 30g Hopback
Willamette 50g Hopback
Cascade 40g Hopback
Yeast: WLP 002 with a 2L ish starter on a stir plate, aiming or 0.75 million cells per ml of wort per degree plato, so 280 Billion yeast cells should do it.
Other additions: Servomyces and Protofloc at 15min, and O2 at 1L/min for 1min
Run wort from boiler through hopback and plate chiller and into the fermenter aiming for 17C.
Fermentation: Pitch at 17C and hold for 2 days, let it rise to 19C for approx 4 days (I may rouse the yeast depending on how the gravity is doing), then up to 21C for 2 days (the FG should be achieved at this point). As long as all the Diacetyl has gone drop back down to 18C for another 5 days (could move to a secondary for this?). It will then get crash cooled for 2-3 days to get rid of most the yeast as I don’t use finnings, then into a keg and carbonate and then condition further at 10C for as long as it lasts,
If using the St Austell yeast strain pitch colder as mentioned above. I have use WLP002 a good few times before and this profile will get me roughly what i want.
So brewday to Keg in 15ish days is the plan and drinking on day 16!
Yes I could use the St Austell yeast but not sure I can be bothered growing it up from a bottle to then just suppress the esters in the fermentation! I definitely would for a Tribute Clone but not here.
This is just information I have put together and then tweaked from my day at the brewery. It should get you pretty close if you follow the information provided, if you’re a million miles away it’s not the recipes fault, it’s a process issue in your brewery
That’s pretty much it, simple recipe really, the best normally are and Proper Job is a corker!
I would just like to thank BrewUK for organising the competition and Roger Ryman, Rob and James and the rest of the brewing team at the brewery for a cracking day and for being so honest when it came to all the questions I was asking, and i had lots including about Tribute, clone recipe to follow at some point in the next few months need to brew it a couple of times first
And there may be another competition next year, which beer tho im not sure??!!
Cheers
Rich
