Description
We’ve always been huge fans of Proper good beers, and there’s nothing better than that beer when you sitting outside a pub looking out to the coast and hearing the waves crash onto the shore.
Whilst on one of our many trips this year to Cornwall many pints were sunk of Proper Job from St Austell and that lead to a bit of thinking, some head scratching and planning to come up with our own version of the awesome beer that is Proper Job.
Lightish in colour, smooth dry and bitter on the palette and then just enough maltiness to keep you wanting more and more of it. So after a few brews we think we’ve got it close enough for everyone else to enjoy at home.
Ingredients Included
Simpsons Finest Pale Maris Otter
Chinook Pellets (70 grams)
BarthHaas Pure Hop Pellets Willamette Pellets (100 grams)
Cascade Pellets (40 grams)
Please choose your own yeast to go with this kit
Method
Beer Style (main): British Ales
Beer Style (sub): English-Style India Pale Ale
Batch Size: 23L
Original Gravity: 1.054
Final Gravity: 1.012
ABV %: 5.5%
IBU: 73
THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C: 76
Out time (mins): 10
THE BOIL
Boil time (mins): 90 mins
Additions and timing:
60 mins – Chinook 15g
60 mins – Willamette 20g
15 mins – Chinook 25g
15 mins – Willamette 40g
Whirlpool for 30 mins
Chinook 30g
Willamette 40g
Cascade 40g
Secondary additions and timing:
No dry hop additions
Yeast: WLP002/WLP007/S-04 Choose your favourite.
Fermentation temperature/steps: 18c for roughly 4 days, raise to 20c for 4 day, then finish at 22c for D rest
Comments:
We’ve always been huge fans of Proper good beers, and there’s nothing better than that beer when you sitting outside a pub looking out to the coast and hearing the waves crash onto the shore.
Whilst on one of our many trips this year to Cornwall many pints were sunk of Proper Job from St Austell and that lead to a bit of thinking, some head scratching and planning to come up with our own version of the awesome beer that is Proper Job. It also helped that I got a behind the scenes tour of the brewery whilst down there too and was able to chat to the brewers about the beer itself, see the ingredients were from suppliers that we use too.
The only thing we can’t get for you is the actual yeast, as their house yeast is very specific, however we have offered a selection of yeast for you to choose from, and if you really wanted to get it 100% right you could always buy their beer and build up the yeast from a bottle as they do not pasteurise or use a bottling yeast.
Lightish in colour, smooth dry and bitter on the palette and then just enough maltiness to keep you wanting more and more of it. So after a few brews we think we’ve got it close enough for everyone else to enjoy at home.
You can see us brewing this recipe in our Brew In A Bag video too.
Rafal Piszczek (verified owner) –
My I’ve done with WLP007 starter 2L decanted to minimum before pitched. Because usually my beets finish very low mashed at 68 Celsius OG 1.054 after 10 days in frmentor FG 1.012 kegged in corny Keg plus 8 bottles. Personally love Proper Job Cornish IPA and this is very close to original. Tried after five days in Keg is lovely I’m sure will mature well in couple weeks. Cheers
Daniel D’Arcy (verified owner) –
Just Brew it! Wheatabix malty with unabating foam. I added Malt Millers Aromazyme and got lychee – guava aroma in place of pine and camphor. But it created an incredibly smooth bitterness that works so well with the sweetness left over from SafAle yeast. Went down very well with guests.
James Carey (verified owner) –
This is a great beer! Used WLP007 as i prefer a drier finish with ipa’s and the yeast didn’t disappoint on bringing that to the table. It’s very close to the original and, I’m currently enjoying a few whilst writing this ; ). I was quite dubious at first as there wasn’t quite as much aroma as you’d expect from the amount of hops used on brew day? But it definitely packs a nice hoppy punch and a nice bit of bitterness at the back end. I’m gonna have to do another for sure and, try a different yeast to get a good comparison. Good job you fella’s at MM headquarters, you done this recipe justice
ROBERT WILTSHIRE (verified owner) –
Lovely. Bang on style. First brew.in pressure fermenter . Was done in 4 days . Left it a week then kegged after another 4 days . So brew to glass under 2. weeks! Natural carbonation is very nice . Reminds me of the commercial Cornish beers I was drinking last summer. Definitely malty more than happy taste but extremely happy…
nickboddington (verified owner) –
This is a really lovely beer and I’m looking forward to my second go at making it in the G40.