St Austell's Tribute

[weiht]

Hi Chris,

u must really be generous to add 70g of styrian!!! Reason im saying it is cuz its so rare to find them from where im at, and using 45g alr takes so much out of me lol. May i ask what yeast did u use?

A little update on my tribute, managed to get it closer to the real thing but im guessing that the yeast is still my main problem at nailing it. I may also trim the styrians as the citrusy taste is a little too forward and overwhelming rather than a nice lingering aftertaste. Only bummer was that i over diluted it and it taste a little too watered down n lacks the malt sweetness, and overshot my intended OG from 1042 to 1040, finished fermenting at 1013. Now its gg to be racked into the secondary and hopefully it clears up nicely, n conditions well.

I may go for a 67c mash temperature next, instead of 65c. Im so wanting to get this right.

[chrisr]

Yes, far too generous! The brew is very citrusy, really sharp - and that note overwhelms all the others and the beer is unbalanced. Still, learn by mistakes...

It was Gervin English Ale yeast from Muntons (it's always worked well for me). However, I now have some StA yeast, cultured from some draft Tribute I brought back from a short break in Cornwall last week. I tried resurrecting yeast from bottled Tribute a while back, but no joy: not a sign of life. Maybe it's pasturised. I'm currently brewing a mild, for the wife, using the StA yeast and it is bubbling away reassuringly. So my next Tribute will be using StA's yeast strain.

I also aimed for the higher mash temperature, 67c, rather than the lower of the range.

ChrisR

[Chard]

I made this today for my 1st ever AG!

took friggin ages and im knackered! well worth it though as it smells amazing.

I used about 30G of fuggles and 30 of willamette for bittering and flavouring and 50g styrian goldings at 80oC for a 30 min steep. initial tases were good but my main worry is the yeast.

I used nottingham and rehydrated but it hasnt started yet. if all else fails i got an S-05 to pitch. ill update with brewpics tomorrow maybe

[goldstar]

I've been watching this thread develop with interest as I am a real fan of Tribute. No chance of getting it where I call home now though so I thought I'd dive in and have a go at a recipe myself.

GSB Daylight Robbery
Target
Batch (L) 24
OG 1.045
FG 1.010
Bitterness (IBU) 24
Boil Time (M) 90
Colour (EBC) 20
Efficiency 75%
Mash In 67 for 90 min
Mash Out 78 for 10 min
Boil 90 min
Yeast US-05

Malt and Grain Kg % Extract EBC
Maris Otter (UK) 3.50 76% 6.4
Munich Dark (GER) 0.95 20% 9.8
Crystal Pale (UK) 0.25 5% 3.8

Kettle Hops g Hops Boil AA% IBU
Warrior USA 12 60 15.0% 18.1
Willamette USA 13 10 4.3% 2.1
Fuggles UK 10 10 4.6% 1.7
Styrian Goldings SLV 15 10 3.9% 2.1

T-Bagged Hops g Hops
Styrian Goldings SLV 20

The order is in with the LHBS and hopefully will be cracking on with it this weekend using the BIAB and no-chill method. I've got nothing to compare it against but I reckon it'll be a winner no matter how close a clone it is.

[SMASH3R]

Just to sum up what I have learnt about this beer since brewing my Tribute clone.

Keep to the original malt schedule i.e. 80:20 pale:Munich malts. This gives approx. 11-12 EBC colour in beer engine with EBC 5 and 20 for pale and Munich respectively. When mashing, St. Austell use about 4 tons of grain and 10 tons of water.

Tribute is 4.3% ABV. With an OG of 1043 and FG of 1010. This is going to need a yeast with fairly high attenuation e.g. Nottingham or Safale-05 (definitely not S-04).

St. Austell only use fuggle for bittering Tribute, aiming for 25 IBU. Additions at between 60-90 mins seem to make little difference in Beer Engine.

St. Austell add the equivalent of 64 grams Willamette and Styrian goldings as 'late hops' for a 5-gallon batch. I have no idea what this breaks down to, but 32g of each at 80°C after flame-out and steep for 20 mins may be one option. Alternatively, late additions 5-10 mins from the end of boil may be more suitable but may boost up the bitterness.

St. Austell definitely dry hop a small amount - I think I was quoted around the 10kg mark for 44,000 pints when I was there last year, or 10g for 5 gallons for us small-time brewers. This is less than I would have thought from Tribute aroma, but they may have access to the best hops making dry hopping more effective.

Post up you successes people. We will get a good recipe together.

[coatesg]

As a quick input into the late hopping side of things, I'm just trying my Tribute style beer - I used Wyeast 1335 (good attenuation, bit of fruitiness) - fuggles only for bittering to about 25 IBU, and then 30g each of Styrians and Willamette at 15min, and the same again at 80C steep. Result: Too much late hop character (compared to Tribute - it's actually pretty decent as is, but erring on the American side of things really - it drowns out the malty flavours too much).

I'd be tempted to have gone for 15g of each hop at each of 10min and 80C steep in hindsight.

[weiht]

Guys we are getting closer!!! And yes, like someone mentioned, im getting more hop character and it kinda overwhelms the malt flavours.

So, what Im going to do is use fuggles only for bittering at 60mins, and williamette maybe at 15 or even 10 mins, n styrian at flame off. I NOT going to use the nottingham ale anymore!!! Im still struggling with yeast issues, and i dont think i will use a yeast with fairly high attenuation as it may kill off the sweetness of the malt. I may just go to my local microbrewery n BEG for yeast, as they have a nice english styled summer ale.

I going to try a TTL clone this week and see how my previous tribute conditions out.

[coatesg]

Im still struggling with yeast issues, and i dont think i will use a yeast with fairly high attenuation as it may kill off the sweetness of the malt. I may just go to my local microbrewery n BEG for yeast, as they have a nice english styled summer ale.

I would think something like a Hook Norton/Hopback yeast would be about right (it may actually be a Hook Norton decendent - it seems to get everywhere ) - not entirely sure what a good commercial equivalent would be though - S04? WLP013?

[chrisr]

So the plot now seems to be going in the "Fuggles only for bittering" direction?

I have noticed that the (hop) ingredients of Tribute are listed as: English Fuggles, Slovenian Styrian Golding , Oregon Willamette. The convention is to list the larger constituents first.

And a review of the beer I found says "Tribute is hopped with English Fuggles in the copper..." (no mention of any other hops) and goes on to say before cooling it rests on Styrian Goldings. But not a mention of Williamette - so where does that come in?

[chrisr]

I'll posit an answer to my own question...

Some Googling has found a review of the beer which talks of the hop aromas of the Williamette. So...maybe...the bittering is all Fuggles and there's a relatively small amount of Williamette added late in the boil for aroma. Then finally the Goldings steep. Just as weiht has proposed, above.

Any views, anyone?

[chris_reboot]

well I went on the brewery tour yesterday, and I wish I could shed more light
I wanted to ask lots of deep questions, but the tour guide didn't know much about the actual ingredients etc, just kept saying 'we'll ask one of the brewers if we meet one'.

well, we did chat to one for a bit, but didn't find out much.

what I can say is they boil for 90 mins, use a strike temp of 74C in the MT, they use Willamette, Stryrians and other 'new world' hops.
yeast - unknown I'm afraid, although she did say its not the original one from when the brewery opened in the 1800's as it got infected, but a blend of two others but didnt know which.
sorry lads thats quite vague, but there wasn't anyone really knowledgeable around at the last part of the day when I took the tour

from the bottles I picked up, ingredients listed in order as printed if this helps:

Admirals Ale: Cornish Gold; Styrians, Cascade (although this looks darker than just pale ale to me - so maybe the cornish gold is more crystal-y in colour?)
Tribute: MO, Cornish Gold for malts, and Wilamette, Fuggles and Styrians
Proper Job: MO; Willamette, Chinook, Cascade
HSD: MO, Crystal, Roasted; First Gold, Fuggles and Goldings
Clouded Yellow: MO, Wheat Malt; Willamette, coriander seeds, whole cloves and vanilla pods - very nice summer drink. is actually clear in the bottle, but it can be swilled up to make it cloudy. supposed to be like a german wheat beer which it isnt quite in my opinion, but still a very nice sup on a hot day.


Apparently, the Admirals won the best bottled beer in the international beer comp in 2008, and it was OK, but nowt too special to me!
the proper job was the best for me, an IPA, but not overly hoppy as I'd have expected for a true IPA, nonetheless a nice supping pint, and the best of their range in my opinion.
avoid the smugglers, tasted like coke if anything, even though it was oak cask matured in rum casks I think, which might account for the taste.

[weiht]

chris_reboot, stop making me JEALOUS!!!!! lol, jokes aside, thanks for ur input. I think those guys may probably be really irritated with us homebrewers, esp those from jim's.

[chris_reboot]

sorry dude!

[Deebee]

maybe a little off topic... but in many of the recipes i have seen from various breweries the grist is the same each time ( although differing in amounts in order for different ABV)

The major difference in the different beers seems to be the hops.-

Would this mean that for Proper job the grist would also be 80:20?

i am going to be brewing one soon... ( hpefully) and am working on grist of 93%pale:5%munich and 2% crystal.

Thanks

[Roy]

Clouded yellow is my favourite, always bring a few back from Devon when I go. I am a fan of smugglers though, a close second!