St Austell Diesel

Make grain beers with the absolute minimum of equipment. Discuss here.
Post Reply
hazard14

St Austell Diesel

Post by hazard14 » Sat Jul 13, 2013 7:28 am

Hi All, Does anyone have a BIAB recipe for St Austel HSD.. High Speed Diesel I used to drink it in the pub at Mawgan Porth. Wonderful memories,(unless i tried to drink the sixth pint!!).
Cheers from Adelaide South Australia

Hazard14 : :D :D :D

User avatar
mozza
Under the Table
Posts: 1031
Joined: Thu Jan 31, 2013 7:58 pm
Location: Essex

Re: St Austell Diesel

Post by mozza » Sat Jul 13, 2013 1:30 pm

Hicks special daft? Lol
Cheers and gone,

Mozza

micmacmoc

Re: St Austell Diesel

Post by micmacmoc » Sat Jul 13, 2013 2:51 pm

we call it 'high speed death' here in Mevagissey...will have a look about. It makes me FART!

User avatar
mozza
Under the Table
Posts: 1031
Joined: Thu Jan 31, 2013 7:58 pm
Location: Essex

Re: St Austell Diesel

Post by mozza » Sat Jul 13, 2013 10:49 pm

Bleddy ansum mind!
Cheers and gone,

Mozza

hazard14

Re: St Austell Diesel

Post by hazard14 » Sun Jul 14, 2013 1:03 am

Thanks for replys guys but no recipes yet. My sister lives in Cambourne and I enjoyed the local beers when I visited 2 years ago but it's a long trip for a pint from here in South Australia.

User avatar
seymour
It's definitely Lock In Time
Posts: 6390
Joined: Wed Jun 06, 2012 6:51 pm
Location: Los Alamos, New Mexico, USA
Contact:

Re: St Austell Diesel

Post by seymour » Sun Jul 14, 2013 6:56 am

It's not a complete recipe, but here's what I've gathered:

St. Austell HSD/Hicks Special Draught "Strong Cornish Ale"
St. Austell Brewery - St. Austell, Cornwall, UK
OG: 1050
ABV: 5.0%
IBU: 32
Colour: 17°SRM/33°EBC, reddish brown
Grainbill: Maris Otter, Crystal Malt, Black Malt
Hops: Fuggles, Goldings, dry-hopped as well
Yeast: primary strain available in bottle-conditioned Admiral, Proper Job, or Black Job

hazard14

Re: St Austell Diesel

Post by hazard14 » Mon Jul 15, 2013 9:01 am

Thanks Seymour, that should give me a good starting point. I will struggle to find the yeast source here in Adelaide. Any suggestions for a substitute?

Cheers, Hazard14

User avatar
seymour
It's definitely Lock In Time
Posts: 6390
Joined: Wed Jun 06, 2012 6:51 pm
Location: Los Alamos, New Mexico, USA
Contact:

Re: St Austell Diesel

Post by seymour » Mon Jul 15, 2013 1:24 pm

I've never personally found it either, but I've been told it's a high attenuating, relatively clean English ale strain with a little more character than Nottingham. I've heard people get closer with US-05 (Sierra Nevada/"Chico"/American Ale strain) than with S-04 (Whitbread-B historic English ale strain), which if true, sorta bums me out. In the grand scheme of things, I bet any of those three would put you in the ballpark at least. If you're into dry yeasts, it sounds to me like Coopers or Muntons would be fine too.

super_simian
Piss Artist
Posts: 281
Joined: Thu Sep 22, 2011 10:11 am

Re: St Austell Diesel

Post by super_simian » Thu Jul 18, 2013 5:36 pm

In SA, if you can pinch a sachet of Coopers kit yeast from a kit-brewing mate, you should be OK. It's actually pretty good stuff IMHO, just used by blockheads most of the time, and not available in Aus on it's own. Otherwise, http://www.craftbrewer.com.au/shop/details.asp?PID=4169 is pretty good, it's a 50/50 blend of Windsor and US05 (apparently) which gives the Windsor esters a go with the decent attenuation of US05 - Good for 1.042+ OG bitter, but slow to clear, like both the yeasts involved...Stay clear of S04, it's pus.

User avatar
seymour
It's definitely Lock In Time
Posts: 6390
Joined: Wed Jun 06, 2012 6:51 pm
Location: Los Alamos, New Mexico, USA
Contact:

Re: St Austell Diesel

Post by seymour » Fri Jul 19, 2013 7:21 pm

super_simian wrote: ...Stay clear of S04, it's pus.
I'm curious how you can say that so definitively, considering Safale S-04 is simply a shelf-table dry version of Whitbread-B, the prototypical modern English ale strain, still the most requested strain from your National Collection of Yeast Cultures archive. Countless commercial breweries use house strains derived of Whitbread-B (possibly St. Austell included, going back to the OP). In fact, many production brewers have even switched to the S-04 version for convenience and consistency. It's a go-to option for many of us homebrewing true-to-style English ales, too.

I like Nottingham fine, but it seems almost as neutral as Chico/Sierra Nevada/US-05/WLP001/Wyeast 1056, which despite it's progeny no longer possesses any English character. I often want more distinctive fruity esters in my English ales. I like Windsor too, but sometimes I want something faster and higher-attenuating. In such cases, I've gotten delicious results from S-04. I know, I know, there are even better and more diverse liquid alternatives, but I still don't think that makes S-04 "pus". :)

I'm not trying to start a fight, I'm just wondering if you could expand on that statement?

Post Reply