Proper Job

[GuingesRock]

I want to get on and make St Austell Breweries Proper Job, or their hoppier 8% ABV version called Big Job. It was my favorite Real Ale in England.

I was wondering if, on the off chance, anyone can help with ingredients. I saw it being made at the brewery. I know it is single stage fermented for 7 days and then put in the cask. I can use my real ale simulation technique but I don't have the recipe.

[hogie]

I'd like to give this a shot as well. Do you transfer much yeast over when you rack after a week? Do you give it another week in the "cask" before putting it in the "cellar"? Are the first few pours mostly yeast?

[GAM]

Found these on line. I have never tried PJ but I can still try and make this.
http://beersmithrecipes.com/viewrecipe/ ... -job-clone" onclick="window.open(this.href);return false;
http://www.thehomebrewforum.co.uk/viewt ... 4&p=100305" onclick="window.open(this.href);return false;

Brew length 25 litres
OG est - 1057
FG est - 1015
Est abv - 5.54%
Colour - 6 SRM
IBU 47.5

Grain Bill
Pale Malt (marris otter) - 5kg
Munich Malt - 0.8kg
Carapils - 0.3kg

Hops
Chinook (pellet) - aa11.4% - 30g - 90 mins
Cascade (flowers) - aa7.8% - 20g - 10 mins
Willamette (pellet) - aa5.5% - 25g - 10 mins
Willamette (pellet) - aa5.5% - 30g - 5 mins
Willamette (pellet) - aa5.5% - 30g - 1 min
Cascade (flowers) - aa7.8% - 30g at KO, steeped 20 mins

Yeast US05

Sandy

[GuingesRock]

"Proper Job" is an old Cornish expression. A Cornishman can hold an entire conversation just repeatedly saying "proper job"

"Had 8 pints at the Barley Sheaf last night."
"Proper Job!"
"Going for a pint and a pasty at lunch time"
"Proper Job"
"See you later"
"Proper job"

So Sandy! Proper Job! Thanks very much for finding the information.

Hogie, If I am out of beer we will drink it right away and it goes straight in the keezer at cellar temperature. Sometimes I will keep it at room temperature for a day or two or a week, depending on whether it is needed right away. The first half a pint is very cloudy and gets chucked out. After that it is ony slightly cloudy and delicious. It's character changes throughout the next ten days and by the tenth day my beer is always crystal clear, but that might be something to do with the water profile in Wolfville which is quite hard. I don't fuss about yeast. St. Austell Brewery single stage ferments for a week only but they do skim yeast off the surface after a few days from the fermentor. I think that is mostly to harvest the yeast though for re-use. I looked in their fermentors and it didn't look like they had been doing a lot of skimming to me.

[GuingesRock]

Information from the St. Austell Brewery that might help make this beer: http://www.brewnosers.org/forums/viewto ... 653#p65653

[LiverDance]

The website lists what's in it, http://www.staustellbrewery.co.uk/beers ... beers.html" onclick="window.open(this.href);return false;, and the this forum also talks about using munich as a sub for cornish gold malt (info from the brewer). With Pine and grapefuit listed as the smells I would suspect that chinook and cascade are used late in the recipe (I also assume that they list the hops in order of appearance on the website) . The abv of that clone doesn't match up and I doubt they are using US-05 although I could be wrong.

[LiverDance]

Some quick reading and US-05 maybe close. Mark did you bring any bottles of their beer back with you? You maybe able to harvest the yeast from them. I also Just found this on a site where they have a clone challenge for the brewery:

Brewed with two copper additions of Willamette and Chinook then finished with a blend of Willamette, Chinook and Cascade using 100% pale malt.

http://www.brewuk.co.uk/store/proper-jo ... re=default" onclick="window.open(this.href);return false;

[GuingesRock]

Brian, Funny! I was just doing some work on this on the internet and in BeerSmith, so thanks for your timely help. I’ve actually been to St Austell breweries malting house (Tuckers) in Newton Abbot before and watched the floor malting when I was a kid. Sorry I didn’t bring back any bottles.

I’m afraid I have gone off track a bit, designing my beer for this weekend and I’m taking the flavours out or Proper Job that I liked and incorporating them into my DIPA, upped the ABV to 8%, throwing every hopping technique I know at it to up the hop flavours. Planning to use Styrian Goldings mash hop and FWH with Williamette and Cascade at flameout and steeped for 15 mins. Total hop bill 24oz for 10 gallons. Grain bill similar to the clone but much more Marris Otter to get to 8%. I think it is going to have awesome hop flavours. US-05.

I like to be creative. I only once made a clone (someone else's beer) and it was of St Austell’s Tribute. I didn’t really like it and thought it was a flop, but other’s said it was “really good”. Sandy actually tried it when he was here and said he "liked it" too. I tried Tribute when I was in England and it seemed exactly the same, I still didn’t like it that much though, although I drank several pints just to make sure.

Interesting…Proper Job is a British IPA but has Cascade hops, so if you wanted to compete with it, would it be classed as a British, or an American IPA?

I keep looking at the picture in the o/p and wanting to ask for another one! I still have a few quid left for a pint or two

[GuingesRock]

Making this today. It’s my boozier hoppier version. Wonder how it will turn out. Will be kegged in a week, so I will know then. Named it after my wife...I call her "Bunnies".

[LeafMan66_67]

Making this today. It’s my boozier hoppier version. Wonder how it will turn out. Will be kegged in a week, so I will know then. Named it after my wife...I call her "Bunnies".

Looks good. I'm on brew #2 for today, everyday IPA by Brooklyn Brewshop in NYC.

Sent from my Q10 using Tapatalk 2

[GuingesRock]

Thanks Derek, I hope your brews turn out well.

I forgot to mention that I leave the hops in for the ferment.

The steeping hops were Cascade leaf and the others were pellets. That's how St. Austell brewery does it.

[GuingesRock]

Making this today. It’s my boozier hoppier version. Wonder how it will turn out. Will be kegged in a week, so I will know then. Named it after my wife...I call her "Bunnies".

This “Bunny Hop” beer is good. We are dinking it tonight. Actually I have been having a little snifter of it every night since it was kegged a week ago after the 7 day ferment. It’s Friday so having a “glass or two”. I won’t post a picture as it hasn’t fully cleared yet as it’s only been a week in the keg at cellar temperature. I’m going to make it again, but next time I am going to start the mash at 149F. I find I want by beers to be dryer and dryer, but my wife really likes it as it is…quote: “I really like Bunny Hop Darling. Bunny Hop’s got class!”

Anyway, don’t take my word for it that the beer is good. If you need objective evidence…you can always tell when I’m liking my beer, as I start writing crap like this

[sleepyjamie]

I picked up a proper job at the co-op here in Calgary

[sleepyjamie]

ImageUploadedByTapatalk1373664578.685066.jpg

[GuingesRock]

One isn't enough! I only tasted it from the firkin, but if it's in Canada there's hope! I watched it being made at the brewery. It took me a few pints before I became hooked. What did you think of the bottled version? I'm worried as you didn't say

[sleepyjamie]

Bottled was ok. It didn't have the hop kick or aroma that I was expecting. Clearly not as fresh as if u had it on tap.

I've had better English IPAs

[GuingesRock]

Thanks, that's honest and what I expected. I might try to make a Proper Job clone next time. I think I've just been going through a high ABV stage just to test the waters and see if I could do it, although the beer I'm drinking does taste a bit like their 8% "Big Job" version of proper job, which my English Pub owner friend said he wouldn't serve because people like it, but after a couple of pints they are on the floor. I guess Proper Job is called an English IPA but I didn't find it that hoppy either as I am used to my own, more hoppy, north American IPAs, but there was really something about the real ale version of Proper Job that I really liked, and I might like the bottled version too (or I might not like it)... I'll have to get some and try it. Big Job in the UK had a high alcohol punch with lots more fruity hoppiness which was why I had a go at making something similar. I can't stand bottled Guinness, but put me in a pub in Ireland and I'm singing a shanty.

[GuingesRock]

So, Greg, did you find that any of the Canadian cask beers could have passed for a UK beer, or were the UK ones distinct?

Question of the day right there! Overall the more traditional UK casks were unique by comparison, they generally had unique malt and yeast character. A lot of them were far from traditional though - Quite a few big American-style hop-bombs!

Proper Job was decent as were many others. Courage RIS was wicked good, definitely a standout. I only got to try a fraction of them though, there was something like 250 different casks, and samples were 5 oz. each...


Transmitted from the hop-phone.

I just found this interesting link on Proper Job: http://retributionbrewing.wordpress.com ... l-berwery/" onclick="window.open(this.href);return false;

Something on the Malt: http://www.thehomebrewforum.co.uk/showthread.php?t=4414" onclick="window.open(this.href);return false;

Also a review that mentions the ingredients towards the end (at the 8 minute mark):

[GAM]

Brewed 12kg Marris Otter
1.9kg Munich
.75kg Caraaroma

70g Chinook @ 60
50g Cascade @ 10
60g Willamet @ 10
70g Willamet @ 1
70g Cascade @ flameout

60l

Sandy

[GuingesRock]

I think it's going to be good.

[GAM]

US05 I had on hand to ferment and it smells great.

Sandy

[GuingesRock]

Brewed 12kg Marris Otter
1.9kg Munich
.75kg Caraaroma

70g Chinook @ 60
50g Cascade @ 10
60g Willamet @ 10
70g Willamet @ 1
70g Cascade @ flameout

60l

Sandy

How did this turn out Sandy? I've been reading up on caraaroma, do you like that malt? did it give the beer a red colour?

[GAM]

It was so bitter I dumped most of it. I am likley the issue though. I've been known to F things up.

Sandy

[GuingesRock]

I was reading about caraaroma in the malt book. I was interested in using it in small amounts 2-3% in an English IPA or something. maybe even AIPA/APA. Do you have much experience with it?

[GAM]

I only used it in the PJ. Sorry I can't help. But this leads to research!!!


Sandy