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Old 04-15-2008, 10:03 PM   #1
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Default All-Grain - Sacred Summit Pale Ale (AG) [[ Gold Medal and Best In Show ]]

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

Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 72.7 %
2.00 lb Munich Malt (9.0 SRM) Grain 9.1 %
2.00 lb Vienna Malt (3.5 SRM) Grain 9.1 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.3 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.3 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.3 %
0.50 lb Honey Malt (25.0 SRM) Grain 2.3 %

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


kona_pour1.jpg

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.

EDIT - This recipe is officially an award winner taking first place and Best in Show at the 2013 Minnesota State Fair homebrew competition...
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Old 06-09-2008, 08:06 PM   #2
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I might have to try this for my first AG.

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Old 06-10-2008, 05:45 AM   #3
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- I've got one of my SMaSH beers as a summit. I made mine for the same flavor profile you mention. Tangerine!!!
9.5lbs of pale malt
.5 lbs of toasted pale malt

1/4 oz Summit @ 60 min
1/4 oz Summit @ 30 min
1/4 oz Summit @ 15 min
1/4 oz Summit @ 0 min

2 oz Summit dry hopped in the 2ndary ~ 2 weeks

Right now I have Edwort Haus PA & this as a good basic summer brew!!! As of tomorrow both are just starting the 2nd week of dry hopping.
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Old 08-04-2008, 06:33 PM   #4
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Where are yall getting the Summit hops?

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Old 08-04-2008, 08:37 PM   #5
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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.

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Old 03-14-2009, 03:35 AM   #6
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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?

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Old 03-14-2009, 04:06 AM   #7
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Quote:
Originally Posted by beerthirty View Post
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.
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Old 04-20-2009, 12:14 AM   #8
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So is this a 90 minute boil or a 75 minute boil?

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Old 04-20-2009, 12:32 AM   #9
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Quote:
Originally Posted by novafire View Post
So is this a 90 minute boil or a 75 minute boil?
75 minutes should be plenty. If you're using Pilsner malt, go 90.

My boil times are more dictated by my preboil volume and what I think I need to do to get to my post boil volume.

Remember...if you over boil, you can always top up a bit...but you can't reduce your amount if you under boil.
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Old 07-30-2009, 02:36 PM   #10
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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?

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