Tribute style ale anybody done one ?

[Cheshire Cat]

BJCP’s classification of British beer is far too narrow probably due to lack of knowledge. The different regions of the UK have different beers. So why not have the following categories
Yorkshire
South West
Scotland highlands
Scotland lowlands
London
Home counties
Wales
Midlands west
Midlands east
Ireland
East Anglia
Northwest
Northeast

Then within the categories we then have sub categories ie
Ordinary
Best
Strong
Pale Ale
IPA
Golden

 

[Clint]

BJCP’s classification of British beer is far too narrow probably due to lack of knowledge. The different regions of the UK have different beers. So why not have the following categories
Yorkshire
South West
Scotland highlands
Scotland lowlands
London
Home counties
Wales
Midlands west
Midlands east
Ireland
East Anglia
Northwest
Northeast

Then within the categories we then have sub categories ie
Ordinary
Best
Strong
Pale Ale
IPA
Golden

Mostly best served at cellar temps which is alien to a lot whose ",beer" is best served as cold as a polar bears ar5e! Mostly to hide any taste that might be there

 

[Northern_Brewer]

Everything to do with all comps world wide. They have set the bar in which to brew up to, no one else bothered.

Not true - the EBCU also have made the effort, it's just everyone is in thrall to the US in these things. At least Ron Pattinson has helped get the BJCP somewhat closer to reality on the British styles, the old versions were hopeless.
https://www.ebcu.org/the-beer-style...n-strength-ales/british-session-ales-english/
One of my favourite lines :
In the UK, ESB is a trademark for a fuller sort of beer made by Asahi

 

[The Baron]

Update just kegged the Tribute style in the last hour
Ended up @ 3.85 ABV so lightly down
EBC down 2.5 points - easy adjustment
IBU more or less spot on at 27
OG 1.037 FG 1.008
First early taste was a lot nearer with the mellow citrus taste after the higher Celia and Williamette addition at Whirlpool.
I had a pint of Tribute in Leeds last night knowing I was going to keg this today and mine was nearer in taste than the Leeds one which did not have the citrus after taste like the ones in Devon/Cornwall. Time will tell how it matures but as a similar beer it has done what I wanted initially so quite pleased
Next time slightly more grain and maybe a little Patent to colour adjust
Ps the Yeast was CML Midland

 

[Rotorgoat]

I have to disagree to needing 8 bottles of proper job. I have used one bottle and made a step up starter. Second step now has a two inch krausen and looking very active. I didn’t believe it would work but it does. I’m about to brew a tribute with this starter. Does anyone have an accurate water profile for st Austell’s source?

 

[Braumeister]

I have to disagree to needing 8 bottles of proper job. I have used one bottle and made a step up starter. Second step now has a two inch krausen and looking very active. I didn’t believe it would work but it does. I’m about to brew a tribute with this starter. Does anyone have an accurate water profile for st Austell’s source?

who said you need 8 bottles to cultivate commercial yeast lol.

 

[Rotorgoat]

who said you need 8 bottles to cultivate commercial yeast lol

Maybe they drank the 8 bottles when suggesting it

 

[Braumeister]

Maybe they drank the 8 bottles when suggesting it

Ah Ok I see the post, that was @Clint having a joke, he wasn’t serious

 

[Rotorgoat]

Ah Ok I see the post, that was @Clint having a joke, he wasn’t serious

Thought as much. Still surprised how easy it was from one bottle.

 

[Braumeister]

Best you can do for water is refer to the Daylight Robbery recipe which does have the water additions. If you didn’t know, Daylight Robbery was the original Tribute, although it’s changed over the years. There’s a link to the thread here somewhere, it was posted again just the other day.

Personally I just used my regular water profile and wouldn’t have noticed the difference. Probably more important to get the grain bill, hops, and yeast right.

 

[Rotorgoat]

who said you need 8 bottles to cultivate commercial yeast lol.

I didn’t think the other post (about water profile) went live as I wasn’t registered.

 

[Northern_Brewer]

I have to disagree to needing 8 bottles of proper job. I have used one bottle and made a step up starter. Second step now has a two inch krausen and looking very active. I didn’t believe it would work but it does. I’m about to brew a tribute with this starter. Does anyone have an accurate water profile for st Austell’s source?

The water in Cornwall is generally very soft, albeit with added radon - I've a link to their tapwater in the thread I started over on HBT when the Daylight Robbery recipe was first posted :
https://www.homebrewtalk.com/thread...-became-tribute-from-the-horses-mouth.661711/

 

[Clint]

I'll post my recipe later together with the water profile given to me by St Austell Brewery...after my zzzzz's.

 

[Braumeister]

I'll post my recipe later together with the water profile given to me by St Austell Brewery...after my zzzzz's.

Did you get a water profile from St Austell Clint? I’d be keen to see that to try and build it from RO.

 

[Clint]

Sorry for the delay..
Water...only got these numbers..
Sulphate 170
Chloride 100
KH 32
Recipe for 23l...
Maris otter 3.5kg
Munich 900g
Fuggle 4.4% 15g @ 60
Willamette 4% 19g @60
Willamette 12g @ 15
Fuggle 16g @ 15
Willamette 25g flame out 76c
Celeia 25g flame out 76c
OG 1.042
FG 1.010
ABV 4.2
IBU 27
Mash 65 for 1 hour
based on 70% BHE
Yeast..gervin, notty or CML Midland or whatever for an English ale.
You know its bad when the predictive txt on your phone fills in recipe values for you!!!
I've done this loads of times,it's pretty close

 

[Cheshire Cat]

To add to Clint’s water profile
Ca 156 Mg 16 Na 31 HCO3 32

 

[Clint]

Cheers Chesh.

 

[Cheshire Cat]

Cheers Chesh.

Didn’t you give me the numbers in the first place?

 

[Clint]

Didn’t you give me the numbers in the first place?

I might have!

 

[Braumeister]

Awesome, thanks both!