St Austell's Tribute

[weiht]

Just got back from my LHS...

Im going to bitter with fuggles only, n addition of williamette at 15 mins, and styrians at 5 and flame out for abt 31 IBU Not sure if its going to make much difference or not. Mash at 66 degrees, cuz the last few times i hit 67 degrees the FG was a little higher for my liking.

4kg MO
1kg Munich
300g crystal 20 (I noe, i shldnt have)
Targeting a higher OG of about 1046-1048

london III or whitbread ale yeast?

[chrisr]

weiht, I think you're on a winner there. I've done another Tribute, two weekends ago:

80% MO
20% Munich
24 IBU Fuggles @ 90 mins
4 IBU Williamette @ 15 mins

I then let it cool to 80C, added 4 IBU Styrians (I assumed a 10% utilisation here, just so I had a reference for future tries), steeped for 20 mins, allowing it to cool further.

I went for 1048, too. I too skipped the StA yeast I had (I'm a bit suspicious of it, after the previous two brews had soured), and went with Gervin English Ale.

The good news: at the end of fermentation, it already tasted pretty good. It seemed nicely balanced and had the faint citrusy nose. It wasn't so citrusy it made you cringe (unlike earlier attempts!).

Fingers crossed...

[BarnsleyBrewer]

Stupid question>
when you guys give recipes, should i assume it's for 5 gallons?

Not always, but that one looks like it is.
BB

[weiht]

This is by far the best tribute brew i have to date, altho not without some hiccups. My LHS crushed the grains too fine, and i had to struggle with some stuck mash...

Im getting some just wondering if the blackcurrant taste comes from the williamette or styrians, i've been getting some of it for the past few brews

[chrisr]

The Williamette, I would say.

[weiht]

im not getting much of the styrians this time around, possibly due to a change in schedule i added about 20g at 5 mins, and another 20g steep 80c for 30 mins, or the hops are a little old and may has lost some magic. Im planning to add some in dry hopping stage, just experimenting...

will update accordingly

[chrisr]

I sampled a bottle of my last attempt last night. This has been in the bottle for 2 weeks, so probably not quite mature yet. It was almost cleared, just slight haze left (which I hope is yeast) But I just had to try it.

It's pretty good. I think the strength is about right; the overall bitterness seems right; the balance is good: not too hoppy, not too sweet. My only (slight) reservation (and bear in mind it isn't fully matured yet) is that it still has too much of the Styrian. The harsh citrus has mellowed and been replaced by woody/grassy notes, which I don't believe the real thing has - though it's been months since I tasted the real thing. Conversely mine doesn't have enough of the fruity notes in taste or smell. So I'm thinking the next attempt will be with more Williamette and a bit less Styrian.

However, this my best attempt yet, by far, and is a very nice drink. It was a real pleasure sitting out in the sun in the back garden drinking it.

[micmacmoc]

You really are making me thirsty for some. Lucky for me its feast week here in mevagissey. Theres lots of ale on stillage on the quay including Tribute, Spingo, Doom Bar, betty stoggs and others. Theres a stage for the bands later, a fish fry and fish parade as well as a fish auction. Its the tribute I'll be concentrating on.

Where are you now as far as the recipe goes Chris? I've some munich malt, willamette and styrians which I think i bought with tribute in mind.

[weiht]

micmacmoc - u r really maing me thirsty for one!!! as in the real thing

[chrisr]

Lucky micmacmoc - I wish I was there, I'd be knocking it back I'm not a big fan of Sharps, but I like Skinners.

Receipe was as above:
80% MO
20% Munich
24 IBU Fuggles @ 90 mins
4 IBU Williamette @ 15 mins
I then let it cool to 80C, added 4 IBU Styrians (I assumed a 10% utilisation here, just so I had a reference for future tries), steeped for 20 mins, allowing it to cool further.
I went for 1048. I skipped the StA yeast I had (I'm a bit suspicious of it, after the previous two brews had soured), and went with Gervin English Ale.

As I say, next time, a bit less Styrians and a bit more Williamette, I think, to get a touch more fruity smell & taste (hopefully).

micmacmoc, I see your sig says you have a Wherry fermenting; is that Woodforde's Wherry? Do you have a recipe for that, as I like that.

[micmacmoc]

I did do a 'something like' wherry, its years since I had that wonderful ale 'fresh' so to speak, but my little sister and me finished a barrel off in less than a week so it was easily sinkable!
Here:

Wherryish: 1041-1010 (4%) 75% EFF. 40ISH ibu
MO 3800
Crystl 400
fuggles
challenger bittering to 40 ish IBU then goldings and styrian bobek last 15 20 g each
I have my notes at home so am not sure exactly what I did, just tend to make it up as I go along sometimes then later wish I'd kept proper notes.

Thanks for the tribute pointers bud, I'll need more munich but am definitely planning a big brew of that. Had too many on Sunday as well as some sharps best (better than doom bar at least on stillage it was), spingo (no thanks, too heavy in the sun) proper job WOW THAT WAS GOOD!
Happy brewing!

[chrisr]

Thanks, micmacmoc, I'll be trying that at some point. I'm away to Sheringham (north Norfolk) for a week in 10 days, for the NNR beer fest. I shall doubtless be having plenty of Wherry during the week.

Back OT, I've been reading that dry hopping and/or post-boil steeping can introduce 'grassy' flavours which many people don't like (and I don't). But the consensus seems to be to avoid that, go for post-boil steeping rather than true dry hopping (although you don't get the best results in respect of aroma or delicate hop flavours by doing so). But as that's what has been done, why are there grassy flavours in it?! Does anyone know how St A add the final Styrians? Is it steeped, hopback, dry, or what?

And... disaster! I tried some of my last Tribute that was kegged. It was off - double The best I've managed to date and it's gone off. So my earlier comments blaming my dodgy copy of St A yeast for spoiling my last brews were barking up the wrong tree. It must have been some contaminant in the barrel, as the bottled was fine. The barrel was sterilised, but it will be bleached and then sterilised next time.

[EccentricDyslexic]

What temps you storing your booze at chaps? Ive noticed my beers going off quicker than normal since the warm weather, i recon i need a chest freezer and keep them at 10c, that should help them keep.

steve

[weiht]

im storing them at 3c as im also storing lagers in the same kegerator, but i havnt got any problem cuz it warms up quick in this part of the world. U mentioned that the beer goes off faster, now wat time line is that? weeks?

[StrangeBrew]

I've been following this thread since the beginning and having had the thought of brewing a reasonable tribute to Tribute for a while I finally had a go on Friday just gone.
This was my third AG brew and I can't wait and see how it turns out. I think my efficiency was higher than expected as I hit OG 1049 instead of the 1042 that I was aiming for.
6 days into fermentation and it's @ 1013, hoping it'll drop another 3 or 4 points.

Here's my recipe for 25ltr.

3800g Pale Malt 80%
950% Munich Malt 20%

90 mins Fuggle 16EBU
15 mins Willamette 7EBU
15 mins Bobek Whole 7EBU
0 mins 10g Willamette 6.7% AA
0 mins 15g Bobek 4.5% AA

90mins Mash @ 66c
90mins Boil
Protofloc in at 15mins
30EBU
10EBC
Extected OG 1042
Actual OG 1049
Yeast Safale US-05
Fermentation Temperature 19c