Recipe Type: All Grain Yeast: Safale - 05 Yeast Starter: Previous Slurry Batch Size (Gallons): 11.5 Original Gravity: 1.055 Final Gravity: 1.012 IBU: 36 Boiling Time (Minutes): 75 Color: 7.5 Primary Fermentation (# of Days & Temp): 14 Days at 65 Secondary Fermentation (# of Days & Temp): Keg Conditioned for 10 days at 35 degrees
Batch Size: 12.00 gal
Boil Size: 15.61 gal
Estimated OG: 1.052 SG
Estimated Color: 7.5 SRM
Estimated IBU: 35.5 IBU
Brewhouse Efficiency: 76.0 %
Boil Time: 90 Minutes
1.00 oz Summit [16.50%] (90 min) (First Wort Hop)Hops 27.4 IBU
0.50 oz Summit [16.50%] (15 min) Hops 5.8 IBU
0.50 oz Summit [16.50%] (5 min) Hops 2.3 IBU
1.00 oz Summit [16.50%] (0 min) (Aroma Hop-Steep)Hops -
2.00 oz Summit [16.50%] (Dry Hop 7 days) Hops -
2.00 oz Williamette [5.20%] (Dry Hop 7 days) Hops
Some tasting notes:
Very good. I was not dissapointed with the Summit hops.
Summit hops has a huge flavor. I dry hopped the batch with 1 ounce of Summit and tossed in 1 ounce of Willamette as well (per five gallons) for 7 days.
The citrus flavor is much sweeter than the normal "Sour" citrus you get with cascade/centennial. Less of a grapefruit, and much more like a tangerine flavor/aroma.
All I can describe it is that the flavor move from "C" hops to Summit is like the color move from yellow to orange. Same basic "color pallette" of flavor, but a darker shade. Fuller. Richer. Less snappy.
Granted it needs a couple weeks to mature and clear, but you can definitely taste the difference right away. There is no back of the throat "bite" that I get from early centennial samples.
So far, very tasty. The bitterness flavor is actually lower than I'd thought...but I'd just finished a glass of my Bridgeport Clone so my hops taste buds were probably a bit stunned.
I can certainly see why people don't hesitate to blend Summit hops with Amarillo, Cascade and Centennial for a more complex hop profile.
I believe it was back in Feb that freshops.com had a very small hops selection, but they were selling pounds of summit for pretty cheap (around $28 I believe) so a lot of people bought a pound or two (I wish I did), but they are pretty hard to find now. Since summit hops are so new there really isn't a good substitution for them now.
Your best bet might be to try to trade with another HBT member. I did find 2oz for $13 shipped on ebay, but that seems a little over priced to me.
BM, I would like to make this closer to 7.5% would adding more MO due the trick or should the recipe be scaled to get the higher OG. What was the previous yeast slurry that you used?
__________________
Quote:
Originally Posted by the_bird
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
BM, I would like to make this closer to 7.5% would adding more MO due the trick or should the recipe be scaled to get the higher OG. What was the previous yeast slurry that you used?
If you use Beersmith or another program, I would just scale this recipe up to be more of an IPA than an APA.
You could definitely get to a 7%+ beer with additional malt, but it will depend on your capacity. I don't think I could do a 7.5% and still make it a 10-gallon batch.
This looks great. I had the APA at Tustin Brewery in California, who uses Summit hops like this one. Awesome. I'm going to try this in the next few weeks. What is the target mash temp?
All-Grain - Sacred Summit Pale Ale (AG)
- I've got one of my SMaSH beers as a summit. I made mine for the same flavor profile you mention. Tangerine!!!
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