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Old 01-16-2013, 07:44 AM   #51
dylanphelan
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Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


Quote:
Originally Posted by BeantownR6 View Post
i scaled the recipe to 5.5 gallons (5,5 gal = 20,8 L) to get 5 into the fermenter.

Sacred Summit Pale Ale
----------------------
Brewer:
Style: American Pale Ale
Batch: 5.50 galAll Grain

Characteristics
---------------
Recipe Gravity: 1.055 OG
Recipe Bitterness: 43 IBU
Recipe Color: 9 (9 F = -12,8 C) SRM
Estimated FG: 1.014
Alcohol by Volume: 5.3%
Alcohol by Weight: 4.2%

Ingredients
-----------
CaraPils 0.25 lb (0,25 lbs = 113 g), Grain, Mashed
Crystal 20L 0.25 lb (0,25 lbs = 113 g), Grain, Mashed
Crystal 60L 0.25 lb (0,25 lbs = 113 g), Grain, Mashed
Honey Malt (Canadian) 0.25 lb (0,25 lbs = 113 g), Grain, Mashed
Maris Otter Malt 8.00 lb (8 lbs = 3,63 kg), Grain, Mashed
Munich (US) 1.00 lb (1 lbs = 454 g), Grain, Mashed
Vienna (US) 1.00 lb (1 lbs = 454 g), Grain, Mashed

Summit 0.50 oz (0,5 oz = 14,1 g), Pellet, 90 minutes (First Wort Hop)
Summit 0.50 oz (0,5 oz = 14,1 g), Pellet, 15 minutes
Summit 0.50 oz (0,5 oz = 14,1 g), Pellet, 5 minutes
Summit 0.50 oz (0,5 oz = 14,1 g), Pellet, 0 minutes


Notes
-----
Recipe Notes:
Dryhop 1 oz (1 oz = 28,3 g) Willamette
Dryhop 1 oz (1 oz = 28,3 g) Summit

Batch Notes:
I tried this the other day. I had to make quite a few substitutes as the beer shop didnt have all the ingredients.



I only managed to get this into beersmith properly after brewing it. (long story)

I got a little carried away towards the end and finished it with 14g summit and 14g cascade. planning to dry hop with those two as the beer shop didnt have willamette.

my IBU's seem quite high at 48.8 - do you think that's going to be a problem?

any thoughts?

 
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Old 01-16-2013, 08:00 AM   #52
dylanphelan
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Dec 2012
, Cape Town
Posts: 113
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heres some more info


 
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Old 01-26-2013, 03:23 PM   #53
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 26

Any thoughts on substitution for the Honey Malt, anyone. I know the taste will be different but there is no way I can get my hands on it. Hey dylanphelan, looks like another fellow SA homebrewer, how did the beer turn out?

Thanks

 
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Old 01-26-2013, 03:41 PM   #54
sivdrinks
 
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Apr 2011
Lebanon, PA, PA
Posts: 809
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Quote:
Originally Posted by Frikkieman
Any thoughts on substitution for the Honey Malt, anyone. I know the taste will be different but there is no way I can get my hands on it. Hey dylanphelan, looks like another fellow SA homebrewer, how did the beer turn out?

Thanks
Where are you that you can't get honey malt?

 
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Old 01-26-2013, 03:55 PM   #55
Frikkieman
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Jun 2012
Cape Town, Somerset West
Posts: 26

In South Africa. We get Weyerman and Castle Malting malt here and they dont make honey malt. I could maybe order from overseas but that'll cost a lot and its only half a pound needed for this recipe.

 
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Old 01-26-2013, 05:10 PM   #56
sivdrinks
 
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Apr 2011
Lebanon, PA, PA
Posts: 809
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Quote:
Originally Posted by Frikkieman
In South Africa. We get Weyerman and Castle Malting malt here and they dont make honey malt. I could maybe order from overseas but that'll cost a lot and its only half a pound needed for this recipe.
Hmmm. You could dissolve some honey in boiled water and add it to secondary to get some sweetness out of it. It'll ferment but should retain more flavor than if you put it in the boil. Just a suggestion.

 
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Old 01-28-2013, 08:28 AM   #57
dylanphelan
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Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Frikkieman View Post
Any thoughts on substitution for the Honey Malt, anyone. I know the taste will be different but there is no way I can get my hands on it. Hey dylanphelan, looks like another fellow SA homebrewer, how did the beer turn out?

Thanks
hey - bottling it today. 2 weeks then i'll know!

I used cara blonde instead of honey malt

 
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Old 02-18-2013, 06:53 PM   #58
Frikkieman
Recipes 
 
Jun 2012
Cape Town, Somerset West
Posts: 26

Heyhey dylanphelan, any news on that sacred summit pale ale. How did the cara blonde sub work out. I'm really keen to try this recipe soon. I have lots of cara blonde and Summit hops lying around. Alsom how were the summit hops, did they have the Citrusy profile or did you get the onion/garlic smell/taste people talk about?

Thanks

 
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Old 02-18-2013, 07:20 PM   #59
dylanphelan
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Dec 2012
, Cape Town
Posts: 113
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Frikkieman View Post
Heyhey dylanphelan, any news on that sacred summit pale ale. How did the cara blonde sub work out. I'm really keen to try this recipe soon. I have lots of cara blonde and Summit hops lying around. Alsom how were the summit hops, did they have the Citrusy profile or did you get the onion/garlic smell/taste people talk about?
Thanks
hey - it worked well, but i would have liked a little more sweetness.
Also - i felt it was lacking a little in upfront hop flavour and aroma.

I didn't get any onion/garlic from the summit, although i don't really taste the tangerine either.

It's a good beer though - we've gone through 20 litres in a week. Only have 2 or 3 bottles left... want to try and hang onto them for a few more weeks
__________________
Conditioning 1: Amarillo/Simcoe IPA
Conditioning 2: Citra IPA
Primary 1: Amber Ale
Primary 2: South African Pale Ale - The Rusty Nipple

 
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Old 02-18-2013, 08:22 PM   #60
Frikkieman
Recipes 
 
Jun 2012
Cape Town, Somerset West
Posts: 26

Ah ok, sounds promising. Maybe you could add more grain to up OG and mash a little higher so that there's more unfermentable sugar. So in the end it has the same amount of alcohol in the end but the FG will be a bit higher and beer a little sweeter. I might try that. Also, I'm interested in how you dry-hopped it. Did you just toss it into the fermentor (primary or secondary) or did you use a hop bag (in primary or secondary). My experience with hop bag wasnt so good, very weak dry hop smell despite using 2oz Cascade in 20 litre batch.

 
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