Tribute Tribute (St. Austell)

[JKaranka]

This is a great beer. I've not tried to brew it, but when you get it in good nick it's very floral. The bottled version is a bit sharper and more boring. The colour of those last two pictures looks maybe a smidgen darker, but possibly due to the artificial lights. It's darker than golden but slightly lighter than most regular pints of bitter.

Btw, when you get British malted Munich it tends to fall in colour between the German light and dark Munich malts. ('Munich malt' has been malted in Britain for over a hundred years.)

 

[PeteNMA]

Indeed, but what St Austell use is a malt called Cornish Gold made for them by Tucker's maltsters. Broadly described as being similar to Munich and on the darker end of the scale. Munich or Dark Munich work just fine, it's largely down to preference in the end.

 

[philelmes]

I couldnt get dark munich so I was given munich and a bag of roasted barley. Can anyone suggest an amount of barley to use to achieve the correct colour? Im goung to assume not much

 

[JKaranka]

Not much, probably around an ounce. You can also mill it fine and add it in the boiler towards the end of the boil.

 

[lastdays]

This is a real nice recipe. I added 6oz of biscuit and a munich around 19L. W hirlpooled until temp dropped to 160. You could really use this as a base recipe for some pretty tasty beers. Thanks for sharing

 

[PeteNMA]

The hot hop whirlpool is definitely the secret to this beer

 

[PeteNMA]

Pending a move to NC and post arrival of baby number two, I am going to have a try at refining this recipe a little more

First thing to try is going to be to convert this to a no sparge brew. I have my own mill now so have better control of my crush which should help identify any efficiency changes. It's a nice simple recipe and the time saving will be very welcome.

Will also compare a 60 and 90m boil along with that.

My new LHBS also stocks a floor malted Maris Otter and a couple of brands of Munich, so I'll try them all too and bring back any learnings.

 

[philelmes]

Ok so im finally getting round to making this. Problem is, the rwcipe calls for 7lb of marris otter. Ive got 9.9lb (4.5kg) and havent got another recipe or batch to make for a while and dont want to waste the extra 2lb that i have. What harm would it do to add all 9.9lb to the brew without adding more water? I have the correct amount of munich. Any advise will be appreciated

 

[philelmes]

Also, what difference would a 90 to 60min boil make? Other than final batch size and gravity? Just curious thats all

 

[PeteNMA]

It'll come out stronger with the extra 2lbs of Maris Otter. You might bump up the late hops a little to compensate or just brew as is and enjoy. It'll still be good beer

Going from a 90 to 60 min boil is not really expected to do much. I'd knock down the sparge volume a bit to hit the same post boil volume and gravity. There doesn't really seem to be a good reason to do a 60m boil for this recipe and it will be a timesaver.

 

[philelmes]

So ive just casked and bottled the beer. Couldnt get dark munich so just used munich and added 25g (1oz) of roasted barley. Maybe a little too much but hopefully will get lighter as it conditions. genuine tribute in the pint glass....had a sneaky side by side taste, not a bad match at the mo. Ill try and put another pic up in a few weeks. And a side by side taste of a cask conditioned tribute. Thanks for the recipe

 

[philelmes]

Left genuine tribute....right my attempt

View attachment 1426624587848.jpg

 

[lastdays]

I've made this twice now. Once with dark munich and once with light. They both came out great. I've never had the real thing but just as a great base recipe this works wonderfully. A small addition of biscuit also worked with the light munich.

 

[PeteNMA]

I'm happy to see so many people brewing this one up and for all the feedback. I might be able to sneak in a batch myself this weekend if all goes well

 

[philelmes]

Extra hops

View attachment 1426883599328.jpg

 

[PeteNMA]

Celeia are Styrian Goldings

 

[philelmes]

Oh haha

 

[philelmes]

Ok so im on my second batch at tribute. 1st one was very tasty and didnt last long 😆. My last pre boil gravity was 1.042.....perfect. but this time round its gone up to 1.060 post boil. I didnt do anyyhing differently. Both had 3.5kg of marris otter and 1kg of munich

Please help. I was thinking of just adding water post boil to get the gravity down to somewhere drinkable but didnt want to have a watered down taste. Any advise?

Many thanks

View attachment 1430662511778.jpg

 

[eyedoctodd]

You either boiled off too much or changed something else that increased your extraction. Some top-up water is in order to achieve the right starting gravity. Is that as good as just hitting it right in the first place? Possibly not, but that's debatable. If this were my brew I'd add distilled water after the boil (not tap water for sanitation reasons and for salt ion concentration reasons) to make it back to the intended OG. Good luck!

 

[eyedoctodd]

Carefully verify your volume and gravity measurement first. Greater than 100% efficiency is not possible.

 

[philelmes]

Ok so ive done the boil and taken a sample, cooled to 20°c and taken a measurement,1.050. And collected 5 uk gallons. Something couldnt have been right before. I tried 2 different hydrometers and both read the same.

Sorry, in my original question i wrote post boil, it should have said pre boil. Gravity should have gone up....not down. Luckily i didnt add any water.

 

[philelmes]

Thought I'd throw this one out here having had some success. This is a recipe from St Austell brewery in Cornwall, England from the head of the head brewer Roger Ryman who knows a thing or two about good beer. A nice pale ale, decent mouthfeel with just the right amount of head and judicious use of non-typical hops, this is a great summer beer.

Recipe:
Batch size: 6 gallons (5.25 finished beer)
7lbs Maris Otter
2lbs Dark Munich (20L)

Mash in with 3 gallons, 152F rest for 1 hour.
First wort hop with 1 oz UK Fuggles
Sparge with 5 gallons, should collect about 7 gallons in kettle.

Boil for 90 minutes.
Whirlfloc @ 15 mins
1oz ea Willamette and Styrian Goldings @ 10 minutes
1oz ea Willamette and Styrian Goldings @ flameout
Whirlpool for 20 minutes then chill.

Target OG from the real brew is 1.042, my last batch came out at 1.052.

I've had great success using Mangrove Jack dry yeast with this, either the M07 English Ale or M79 Burton Union give great results. The M07 is a bit crisper, the M79 left a little more residual sweetness. It works fine with US-05 too.

FG should come to about 1.010.

A week in the kegs and this is already shaping up very nicely. Best drunk fresh and goes from grain to glass very quickly if you want it to.

Do you have the hop AA%? Ive done a few brews now and although very tasty and close, i feel its missing something. Maybe i need to add more hops to get the taste. I dont get that floral note that the original has. Im doing this again next week and wanted to get it spot on this time.

Cheers

 

[philelmes]

Do you have the hop AA%? Ive done a few brews now and although very tasty and close, i feel its missing something. Maybe i need to add more hops to get the taste. I dont get that floral note that the original has. Im doing this again next week and wanted to get it spot on this time.

Cheers

 

[PeteNMA]

I will look them up. I have a couple of tweaks to try myself, I'd consider doubling the two late additions and moving them to flameout and just before chilling starts.

If you are aiming for the bottled version then you could consider mashing a couple of degrees cooler too.

The important thing to understand with this recipe is whether you are aiming for the cask of bottled version. The bottled version is a touch thinner, a little more bitter on the front end and less floral on the back IMO

 

[philelmes]

Defo the cask version. Ive seen another recipe where there are only 2 hop additions. Fuggles at fwh and the styrian and willamette at 6mins. Im going to try that one next and see what happens.

 

[PeteNMA]

I expect that you'll move further away from the floral qualities of the hops doing that. I'd try the two additions with one at flameout followed by a ten minute hot whirlpool and the final addition less than a minute before you kick your chiller on.

 

[philelmes]

Hmmmm. Im planning on doing 72 pints for my brothers 30th bday so want it right. Any luck with the hop AA%?

Other hop schedule i found was

Fuggles 4.47% 100g fwh
Willamette 5.8% 60g 6mins
Styrian goldings 2.5% 92g 6mins

Any thoughts?

 

[PeteNMA]

For what batch size? You're only shooting for 20-25 IBU from your first addition, 100g is almost four ounces so that seems like a lot

I know the folks who had the most success over on JimsBeerKit which is where I got the bulk of my information had the best results with two equal additions of willamette and styrians at or near the end of the boil with a hot whirlpool. This mimics the process used by the brewery best and seems to work very well

 

[philelmes]

This batch would have been calculated for 10 uk gallons

 

[monkeyhands]

Hi,

I'm new to wholegrain brewing and have only done 5 brews so far which have all been from kits that came with instructions hence my knowledge is not great yet so apologies for the daft question. My question is about the quoted times for putting the hops in the boil, this recipe quotes 10 minutes but is this 10 minutes after the boil starts or 10 minutes before the end? Also the wort hop part I have never come across before but I presume it means put the hops in with the mash is this correct ?

Thanks

Ben