CAN WE HOME BREW TRIBUTE FROM ST AUSTELL??? - PART 2 | BREW WITH US | THE MILLER HOME BREW CHANNEL
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- Опубліковано 10 лют 2024
- In this follow-up to our first video, produced in partnership with St Austell, Martin and James first collaborate to brew a recipe that Martin has been diligently working on to clone the wonderfully delicate and unique Tribute Pale Ale. The recipe has undergone numerous iterations and refinements to reach this point, but is it enough?
To find out, they embarked on a trip to Bristol and visited the Hare Brewery, part of St Austell Brewery, to meet with Georgina Young, Brewing Director. During their visit, they also enjoyed a tour of the Hare Brewery and spent time with Felix Garnell, Brewing Manager at Hare Brewery. These experts taste Tribute as many as 5 times per day to assess each batch before it leaves the brewery, making them the perfect judges to compare our version against the real thing…
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Watch Part 1 here - • HOME BREWING TRIBUTE F...
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I just found your channel and absolutely love it. Watched the first Tribute video because it's my favourite beer of all time. Unfortunately in Australia we can't get it so I love that I could reproduce it finally! Subscribed!
Welcome aboard!
Thank you for your time Georgina, really appreciated!
Another good upload and very informative. Please come to Leeds Northern Monk soon, they do some really great brews.
Fantastic quality videos about tribute again thank you.
Great tribute to Tribute, keep your passion and enthusiasm and make the magic
I really liked this series and the result is great!
Thank you for the videos, really fascinating stuff. It is amazing how much lots of little things make such a big difference.
Great job Martin, well done 👍👍
Great video chaps.
Top job on the brew Rakey and another great vid chaps. Keep em coming! 🍻🍻🍻
He's nailed it! So much persistence to get it right!
Tribute is a great pint well done guys
Great vid guys once again and more to think about with cultivating yeast from commercial beers. 👍🍺🍺
So many breweries use a specific strain to bottle condition that it's very hard to determine if you are simply growing up that strain, or it is actually the house strain! We were lucky to get the information around Proper Job for this project!! I't smelled just like the fermenting room!!
A great inspiring video. I will get onto brewing this recipe. I've just go to build up my confidence as i am totally new to grain brewing.
You can do it!!!! Any questions let us know! What are you brewing on?
@themaltmiller8438 the electric BIAB plastic kettle system that you showed a few months back. I've been trying to brew a landlords ale clone. Definitely getting better. No doubt I'll get it better when I've got my brew shed up. 🍻🍻
Well done guys…
Nice project, how about a verdant one next time you get down to Cornwall?
That would be awesome!! 🤩
I foresee an exploration into yeast starters in my future!
Just having a pint of your original tribute to Tribute, it’s not exactly the same, but it’s a lovely pint.
You've got to try this one out then, it's amazing!
Fantastic video! I regularly harvest Butty Bach yeast but my next mission is to make this recipe with Proper Job yeast. Thankyou for your excellent work!
Our pleasure!
I'm off to buy a few bottles of Proper Job now :)
Would be interesting to know if the bottling yeast used is the same as the primary fermenting yeast. Did you guys ever find out?
Yes, the bottling yeast used in Proper Job is the same as their primary yeast!
Best regards from Belgium.
I spoke to Roger Ryman, the former head Brewer, back in 2018 at the Hare Brewery. He told me he was using a hopback in the brewing process for his Cornish Pale Ale.
Yes, in the new brew house they have it' the aroma vessel, which we cover in the first part of this video ua-cam.com/video/_9s8G624OOA/v-deo.html
Exactly, that´s the vessel Mr Ryman described as hopback.
I wish to congratulate you with the fanthastic videos you are making.
It demonstrates that a lot is happening on the UK brewing scene as a result of constant searching for new horizons.
Just like mr Ryman who told me he loved to spent time in his Pilot Brewery on quit days,constantly searching for new things and coming up with fanthastic results.
@@user-xd1ho3pv2b Thank you!! Glad you're enjoying our video projects!! It's feedback like this which makes it all worth while, well that and the beer!! 🍻
Would it be feasible that you provide a QR code to a malt batch analysis cert? Akin to how you have the batch info for hops? Would help to track any colour variations in batches.
It's not outside of the realms of possibility, but with so many maltster and variations plus the fast turnaround of different batches on some varieties, it would be a lot of work and systems to implement. We can provide you with any malt COA's you might wish, just drop us an email to hello@themaltmiller.co.uk
Great stuff there Martin. I was going to harvest the yeast from Proper Job to try exactly this , plus I was going to reverse the use of the yeast for Tribute and Proper job to try and use it on a Shepherd and Neame Spitfire where it probably originated. I still haven't got around to it as have been too busy to try. I did a harvest from 1698 to try a Spitfire but that was way off the profile. Still quite nice but .... The marmalade and biscuit notes that seem to be present in the result of using the Proper Job yeast seem to indicate that is the exact yeast it needs. Did you use a can of the 'Propper Starter' or some DME to grow the yeast ?
Forgot to ask, did you use the harvested yeast for the brew you took for the tasting ?
Hey!! Yes we did use Proper Starter and yes we did crop some of the yeast from the first batch to brew again with!
Hi MM. Just about to order this kit from you. Making a starter from a bottle of Proper Job to get as close as possible. One thing... what water profile would you recommend? Have an R.O system, so can build up from scratch. Thanks.
They have very soft water in Cornwall where the brewery is so something along those lines. One tip though is to check the mash PH so as to not head too far south on that scale, we had ours tested by the folks at the Hare Brewery and found it was a little too alkaline so in out next batch we will keep a closer eye on the PH
@@themaltmiller8438 thanks Mm
Looking at the recipe kit, the late aroma hopping is massive and even dwarfs the late hopping in the Five Points Best recipe kit which felt large when it came out. However, I think the late hops are far more dominant in Five Points Best compared to Tribute. Looking forward to seeing any reviews on the recipe kit in due course.
The way to think of this is that the last "aroma" addition is their version of a dry hop, it's not the same as a whirlpool in theory. If you haven't watched part one of the video, then it goes into the way their brew house operates in detail. The big charge of hops in the aroma addition is what helps to drive that stronger orange/marmalade type not, layered with a little spice.
That makes sense. I did see that but I assumed with a temperature still around 70-80c that it would be more like a whirlpool. What IBU is the recipe shooting for now and did the recipe get tweaked following Georgina’s feedback about increasing the bitterness? The brewery will be happy to hear that the video has made me go out and buy a pack of canned Tribute (I would normally have bottled if not for Georgina’s comment). I have not a Tribute for a few years and it was really rather good and very pleasant out of a can.
Good vid. Oakham Citra next?
That would be great!! 😉
Please can you also state the water profile you used as this must have contributed a lot to Georgina's superb reaction to your clone.
Hey! So they use the natural soft water in Cornwall that they are able to source directly and don't treat it other than filtration. We suggest you aim for a soft water profile akin to a Pilsner to start with and then work from that, on tasting we felt ours was a touch too soft so on our next version we will dial this back a little with some more gypsum. There isn't a specific water profile provided to us from the brewery though so it might take a little work to find something very similar, are you using RO?
@@themaltmiller8438 Yes, I use RO water and now base my mineral profiles on those found in Murphy's freely-downloadable "Little Book of Liquor" when a ppm water profile is not provided with the recipe.
@@themaltmiller8438 Yes, I do use RO water. I nowadays devise my water profiles with the help of Murphy's freely available "Little Book of Liquor".
Yes. I calculate profiles using Murphy’s downloadable “Little Book of Liquor” for guidance.
As TMM have said, StA's water is very soft. It comes from a spring up the St Austell River valley, behind the brewery, where the underlying rocks are granite, and its derivative, china clay. Hence the ground water picks up very little mineralisation. I have an analysis of a spring at Bodmin, and this was: chlorides 22PPM, sulphates 20PPM, calcium 20PPM, sodium 15PPM. I'm sure St Austell's 'raw' water would be similar to this.
However, you can't brew with water like that, so StA must add brewing salts to 'burtonise' it, in some way.
In respect of Daylight Robbery, RR has said they added "a balance of CaCl and CaSO4" and the brew record for that brew (released by StA on the 20th(?) anniversary of its creation) showed brewing salts added that I believe would result in something like 190PPM sulphates and 120PPM chlorides. So that's probably the ball-park to be aiming at.
Another great job there, need to do proper job now or old peculiar