Shenfield Shed Tribute Clone

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

9g Fuggles T90 at 60 mins
15g Fuggles T90 at 15 mins

6g Celeia T90 at Flame out
5g Aurora T90 at Flame out

Whirlpool / hop stand:

Copper/Whirlpool Addition
20g Target T90, 15 mins 80c
10g Aurora T90, 15 mins 80c

Aroma Addition
100g Celeia & 50g Willamette (30-40 mins after Copper additions)

Read notes for details on timing

Hop Additions

During the boil we are using T90 pellets just like St Austell. The boil is 60 minutes in total and hops are added as those 60 minutes count down to zero/Flame Out.

Once the boil has been completed and flame out addition added for 10-15 minutes then proceed to chill the wort to 80c and maintain the temp between 70-80c before moving onto the copper/whirlpool addition.

To take into account the time and process of St Austell we suggest that the Target T90 and Aurora T90 additions are added first to represent the copper addition that St Austell do, allow this to stand for 20-40 minutes.

ermentation

Yeast is pitched at 14/15c, allow the temp to slowly free rise to 20c and do not allow it to exceed 20c. A gentle rise will minimise the ester production and allow the yeast to do its thing at its own pace. St Austell do not raise above 20c, not even for a diac rest.
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We are not stipulating timings as these can and will change according to time of the year, temperature and brewing equipment, our best advice is use patience, measure, smell, taste and remember to be kind to the yeast.

Once FG is achieved slowly cold crash (couple of degrees per day) to 6c and allow it to naturally drop clear or add your usual finings before packaging the beer (we used Clarity at the start of fermentation then Brausol at the end). For those bottling their beer you will need to carbonate as per your normal process and repeat the temp control steps for the bottled beer before the next step.