Hopsteep Brewing

[Hazelwood Brewery]

No I didn’t, I used MJ New World Strong Ale yeast. I’m not trying to clone the Fullers ale, just make something along similar lines.

Tribute is good.

 

[user 18729]

No I didn’t, I used MJ New World Strong Ale yeast. I’m not trying to clone the Fullers ale, just make something along similar lines.

Tribute is good.

Don’t think I’ve used that yeast, what’s it like?

 

[Hazelwood Brewery]

I like it, and their Empire Ale yeast (and several other MJ yeasts). The Strong Ale yeast and Empire Ale yeast are a little bit laggy and have medium attenuation so some people are put off. Actually you get nice dark fruit notes from the yeast and a beer that has a bit of body. I use Empire Ale yeast in my Brown Ale.

 

[user 18729]

I think it had enough of being in the fridge! The Krausen on this strain is always impressive, I was going to step it up one more time but there’s probably no need looking at it this afternoon

 

[user 18729]

Pressure transferred the NEIPA into a keg last night. Of course I had a cheeky sample... this is gorgeous! Sweet, thick, chewy and of course hoppy. No hop burn it’s just right. I’ll treat myself to a proper glass later as it’s been force carbing over night

 

[user 18729]

Stunning! Really really pleased with this effort! The best beer I’ve made in a long time

 

[user 18729]

I thought I would brew something that loosely resembles St Austell's Tribute as that's always been one of my favourite beers. I've possibly gone a touch too high on the hopping but the general flavour profile should be there fingers crossed. Thanks to @Clint for sharing his clone recipe and water profile, much appreciated!

Planning on brewing this on Sunday/Monday and will brew a 30L batch to fill a keg and I'll bottle the rest for the father-in-law to keep him happy!

Tribute
American Pale Ale

30L Batch

Colour 13.3 EBC
Est Abv 5%
27.5 IBU

Fermentables
Maris Otter 6500g / 79.3%
Munich 1700g / 20.7%
Flaked Oats 300g / 3.5%

Boil
60 mins
Fuggles 25g / 10.9 IBUs

10 mins
Fuggles 20g / 3.2 IBUs
Willamette 20g / 3.2 IBUs

Whirlpool (20 mins at 80 degrees)
East Kent Goldings 80g / 5.3 IBUs
Willamette 80g / 4.9 IBUs

Yeast
St Austell Brewery House Yeast (stolen from Proper Job bottles)

Adjusted Water
Ca 146ppm, Mg 9ppm, Na 43ppm, SO4 168ppm, Cl 101ppm and targeting a mash PH of 5.4

 

[Clint]

I'm drinking my #3 clone now. It's not far away...it tastes right but mine has more mouth feel than the original..I think! I also overshot with abv slightly..so next time I will drop the base malt a little and maybe the mash temp..

 

[user 18729]

I'm drinking my #3 clone now. It's not far away...it tastes right but mine has more mouth feel than the original..I think! I also overshot with abv slightly..so next time I will drop the base malt a little and maybe the mash temp..

I’m going for more of a Tribute Extra 5% is better than 4.2 in my book!

 

[user 18729]

I’ll send you a bottle in a couple of weeks

 

[Clint]

I had some correspondence with St Austell...they said for me to send a bottle...I got a few left if #3...don't know whether to send one or wait til #4...
When I get #4 done I'll send you one.

 

[user 18729]

I had some correspondence with St Austell...they said for me to send a bottle...I got a few left if #3...don't know whether to send one or wait til #4...
When I get #4 done I'll send you one.

I’ll look forward to trying that

 

[user 18729]

I thought I would brew something that loosely resembles St Austell's Tribute as that's always been one of my favourite beers. I've possibly gone a touch too high on the hopping but the general flavour profile should be there fingers crossed. Thanks to @Clint for sharing his clone recipe and water profile, much appreciated!

Planning on brewing this on Sunday/Monday and will brew a 30L batch to fill a keg and I'll bottle the rest for the father-in-law to keep him happy!

Tribute
American Pale Ale

30L Batch

Colour 13.3 EBC
Est Abv 5%
27.5 IBU

Fermentables
Maris Otter 6500g / 79.3%
Munich 1700g / 20.7%
Flaked Oats 300g / 3.5%

Boil
60 mins
Fuggles 25g / 10.9 IBUs

10 mins
Fuggles 20g / 3.2 IBUs
Willamette 20g / 3.2 IBUs

Whirlpool (20 mins at 80 degrees)
East Kent Goldings 80g / 5.3 IBUs
Willamette 80g / 4.9 IBUs

Yeast
St Austell Brewery House Yeast (stolen from Proper Job bottles)

Adjusted Water
Ca 146ppm, Mg 9ppm, Na 43ppm, SO4 168ppm, Cl 101ppm and targeting a mash PH of 5.4

Grains milled, water treated, hops all sorted... I'm actually organised for a change! Time for a beer (hopefully the cat will let me have some)

 

[chillipickle]

Do not leave any beer or a cup of tea near this hooligan, or she will drink it faster than i can!!

 

[user 18729]

Do not leave any beer or a cup of tea near this hooligan, or she will drink it faster than i can!!

Hahaha! My cat will drink coffee, beer and when he was a kitten was partial to a dram or two of whisky

 

[chillipickle]

People always say pets take after their owners

 

[user 18729]

Efficiency was through the roof today up at 71% brewhouse from my usual 60%

Probably down to the new sack of base malt. I'd just finished the sack of Simpsons MO that was pre-ground and had been sat around for a few months. So this brew was from a sack of uncrushed Crisp MO which went through my grain mill, just goes to show the difference!

Tucked up in the brew fridge at 16.8 degrees and will ferment at 17 for 48 hrs then ramp it up a little. 34L at 1.052 happy days!

 

[user 18729]

Busy day today!

Thought I’d make the most of having a pedigree top-cropping yeast and skimmed the tank today (something I never usually do but I think I’m converted! No Trub or anything to worry about just pure yeast)

Then spent all day swinging the pick axe in the garden. I’m broken but the grape vine trellis is just about finished! Photos to follow

 

[user 18729]

View attachment 24219View attachment 24220

Eventful couple of days! The Pinot Noir grafted vines that I preordered in November arrived in the post from France, complete with their EU plant passport

I’m absolutely broken after swinging the pick axe and shovel for two days but they’re finally all planted.

The next project will be to build a trellis system, which will have to be done over the winter when the lockdown is over.

I’ll update the vines’ progress and my journey into wine making (if they fruit in a year or three that is) on this thread

Here’s an update on the garden vineyard!

Finally finished building a trellis for our Pinot Noir vines!

The vines are starting to bud now and I’ve pruned them back ready for year two. There might be a bit of fruit to play with this year, but year three will be the first proper year.

Calculating the potential yield from these 24 vines, if they grow well then I should be able to make around 100 bottles every year

 

[Hazelwood Brewery]

Very nice. I wish you all the best with this project, you can’t just brew another batch next week!