St Austell's Tribute

[Russ]

Agree I too seem to get high attenuation with this yeast (usually high eighties). I use it as my house yeast, I love it!

Cheers

Russ

[MattK]

Agree I too seem to get high attenuation with this yeast (usually high eighties). I use it as my house yeast, I love it!

Cheers

Russ

Down to 1.007 this morning, which is 85% attenuation. It's showing no sign of slowing down, but I hope it stops soon, as I'm now a long way out on my ABV target. Was aiming for 4.8%. Now at 5.6!

[weiht]

so far we have acertain their yeast to be highly attenuative, but what abt the profile? We were guessing it to be rather neutral, hence recommending nottingham ale yeast as a gd choice earlier. But since u guys have alr cultured and use them a couple of times, maybe u can share if they are really neutral like wlp001, or it does impart some fruity esters like a wlp002?

[iandiggs]

I am fermenting this beer at the mo and was going to dry-hop with some styrian but was getting the impression from the threads here that it can be quite vicious and leave nasty after-tastes (lemon/vegetable). Should i dry-hop with williamette?(i take it the fuggles is for the bitterness/wort boil only).
Smells beautiful at the moment and the wyeast 1968 london esb is kicking in and frothing like a good in(unlike nottingham i used on my summer ale)

[iandiggs]

Has anybody used another hop apart from styrians to dry-hop their tribute clone?

[weiht]

Nah, the beer doesn't have a dry hop taste to me

[chrisr]

Do you mean real dry hopping, or adding hops immediately after the boil?

If the latter, there shouldn't be a problem with the styrians providing you don't go overboard on it. I think that's what was happening when we started trying to clone this beer. Someone has elicited the information from the brewer that they add roughly equal quantities of willamette and styrians after the boil. There's various different amounts suggested through this thread - take your pick! My last one was 35g of 3.9% styrian plus 20g 6.1% willamette, in 23l-ish.

Real dry hopping - no idea, I've never tried it.

[iandiggs]

thanks. I meant putting hops in FV after initial fermentation had died down. I've opted for 10g of styrians alone, as i was fearful of the over-lemony aftertaste alluded to earlier in this thread...

[fego]

So, gentlemen, what do we think is the closest recipe yet? I've read the thread but got confused.

Also, I have managed to cultivate some yeast from a bottle of Admirals that I bought from the brewery when I went there a couple of months ago. Is that the best yeast to use for the brew or something else?

[chrisr]

I’m also confused!

I don't think we have a consensus - we all seem to be doing slightly different things.

My opinion is that the grist should be something like 18-22% Munich, the rest pale malt; the hopping should be around 28IBU, the main hops being Fuggles; the late hops are Willamette and Styrians and it’s how much of these and how they are added that seem to be the most contentious points. Unfortunately, this also seems to be the crucial step that makes Tribute the great beer it is! I’d suggest you try around 20g of Willamette (6.1%) and 40g Styrians (3.9%) at flame out and see how it goes.

Yes, you should be OK with the yeast from Admirals – several of us have successfully used St Austell yeast recovered from bottles.

[weiht]

Got a reply from Roger Ryman once... "We use an equal blend of Styrian and Willamette, at a combined rate of 0.75 lbs / UK Brl."

Used a neutral yeast strain like a wlp007

P.S. Chrisr, its been a long while since u showed up lol

[chrisr]

Which if my maths is right equates to 2.07g per litre (I like the way real brewers stay with imperial units!) or 48g to 23 litres.

Though I have another quote attributed to Mr R, saying "...at about 1lb per barrel."

What with holidays and various other things, I've not been brewing a lot lately.

[weiht]

I just brewed this on saturday and the efficiency was again higher than expected and i ended up with 1052 instead of 1044... So i had to dilute it to hit 1048, likewise i may lose some bitterness and aroma as well... Really hate it when my lhbs fiddles with the gap setting when their mill gets stuck, screws up my numbers, but its time to get a mill perhaps.

23L 75% Eff.
3.4 kg Maris Otter
900g Munich Malt
45g Fuggles 60mins Boil +/-25ibu
25g Willamette 20mins whirpool at 80c
25g Styrian Goldings 20mis whirpool at 80c

90 mins boil Length
Mash 67c
WLP007 pitched at 18.5c and free rise to 20c

Used the WLP 007 for the first time, and tasted the samples today at about 40hrs and the hops are pretty much spot on from memory... I think the key is in using a NEUTRAL yeast for the hops to come through nicely. My previous few attempts have been a little frustrating as the fullers strain by itself have a very dominating ester profile that mutes the hops.

The only thing missing in the equation is Roger Ryman

[chrisr]

I used WLP002 before I got the genuine St A yeast, which I see from their site is (they say) the same falvour profile as WLP007, but less attenuative - I was aiming for the sweeter taste. Upon consideration, finding out how attenuative St A yeast is, maybe you have point!

I see you've gone for 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?

[chrisr]

fego...

Just noticed a typo in my summary of recipe: the Fuggles should be around 25 IBU not 28.