St Austell Proper Job Clone Recipe
Having spent quite some time living in Cornwall I could always be assured by the consistency and punchlines of St Austell Breweries Proper Job. In a county with only a few large brewers you often end up in a brewery tied pub. St Austell run around 170 pubs most of which are in Cornwall so no matter where you are you can find Proper Job.
At the time Proper Job was introduced in 2006 it was one of the earliest America IPA style beers available in the UK, released a year or two after Thornbridge’s Jaipur.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 19 L | 60 min | 43.9 IBUs | 8.9 EBC | 1.053 | 1.011 | 5.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 4.4 kg | 100 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Willamette | 12.8 g | 60 min | Boil | Leaf | 5.5 |
| Chinook | 10.6 g | 60 min | Boil | Leaf | 13 |
| Chinook | 21.3 g | 15 min | Boil | Leaf | 13 |
| Willamette | 21.3 g | 15 min | Boil | Leaf | 5.5 |
| Cascade | 42.6 g | 0 min | Aroma | Leaf | 5.5 |
| Willamette | 31.9 g | 0 min | Aroma | Leaf | 5.5 |
| Chinook | 16 g | 0 min | Aroma | Leaf | 13 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Nottingham (-) | Danstar | 75% | 13.89°C - 21.11°C |
| Thames Valley Ale (1275) | Wyeast Labs | 77% | 16.67°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 65.5°C | 75 min |
Download
| Download this recipe's BeerXML file |
St Austell Brewery
There has been a brewery in st Austell, Cornwall since 1851 started by Walter Hicks after remortgaging his farm for £1500.
The first pub was purchased in 1863. The Seven Stars in St. Austell is still part of the breweries estate of tied houses (althouhg appears vacant at the moment) which number more than 150 pubs and hotels.
Malt Extract Version
To brew a malt extract version of this beer substitute Maris Otter malt for one the following:
4kg (8.8lb) Pale Liquid Malt Extract
or
3.2kg (7lb) Pale Dry Malt Extract
Add a third of the malt extract at the start of the boil and the remaining 2/3rds a few minutes before the end of the boil.
Recipe Notes
- The ingredients for Proper Job are listed on St. Austell’s website. It is a single malt, Maris Otter and three hops; Cascade, Willamette and Chinook.
- The cask version of Proper Job is currently 4.5%, the bottled version is 5.5% ABV. This recipe is for the bottled version but the cask version can be easily made by reducing the Maris Otter to adjust the gravity.
The hop additions show that boil and aroma hops are all added at 15mins. Is this correct or is there a mistake in the notes?
No the aroma hops should go in at the very end. I will update the table to reflect this.