American Stout with Summit Hops

[Shenanigans]

Hi All,

I was thinking of doing an American stout similar to Sierra Nevada stout with Cascade and Willamette. I have plenty of Cascade but I was thinking I can use it for a lot of other beers. I have 1# of Summit hops and I don't really have anything planned for it so I was wondering would it work in an American stout instead of Cascade. Willamette and Summit have gone well together in lighter beers (Sacrid Summit) but would they work in a stout?

Has anyone tried this? Did it turn out good or am I better sticking to Cascade?


Thanks

 

[Malticulous]

I use Amarillo in mine. I used to use Columbus. Summit will work. I like summit most of the time but I have got the onion once or twice with it. I doubt I could pick it up in a stout.

 

[Shenanigans]

I use Amarillo in mine. I used to use Columbus. Summit will work. I like summit most of the time but I have got the onion once or twice with it. I doubt I could pick it up in a stout.

I've never used Summit before but yes I read about the onion thing and also thought that the dark grains from the Stout would help cover it up.

I'm going to brew tomorrow so I think I'll give it a go.
Would be good to get more input here first though.
I'll also have a look around the net if I can find a recipe using summit.

 

[youreanimpulse]

Careful on the flavor/aroma additions with Summit. At least in my IPAs I was doing something like .5 oz Summit and 1 oz each Columbus and Citra and the Summit powered through. I've only used it this last year, and I got some serious onion in a couple brews, but I hear the farm/harvest makes that vary. That said, I liked the flavor profile in the IPAs (went through a couple lbs of pellets this spring) and I think it would go well in a dry stout, maybe an oyster stout or something a little more salty, less chocolatey. It is also a good bittering hop.

 

[Shenanigans]

Careful on the flavor/aroma additions with Summit. At least in my IPAs I was doing something like .5 oz Summit and 1 oz each Columbus and Citra and the Summit powered through. I've only used it this last year, and I got some serious onion in a couple brews, but I hear the farm/harvest makes that vary. That said, I liked the flavor profile in the IPAs (went through a couple lbs of pellets this spring) and I think it would go well in a dry stout, maybe an oyster stout or something a little more salty, less chocolatey. It is also a good bittering hop.

OK I'll keep that in mind.
I'm going to add 0.75 oz ounce at 5 min but 2oz of Willamette for 15 min in the whirlpool - like the SN stout.

SN stout also has a lb of Black patent malt which I don't have.
I have Carafa II (not special), Roasted Barley or Chocolate.
I'm not sure which one would be the best replacement.

 

[kevbod]

Any word on how it turned out? I have a similar recipe using Summit and Willamette and was curious what you thought?

 

[Shenanigans]

Hi it turned out quite good actually.

I’m not so great at describing how things taste and I never had a SN stout or in fact I never tried any commercial American stout.
So I can’t really compare but I used about ½ a pound of Carafa II instead of the Black Patent and it turned out a bit too roasty for my liking at the start but after a few months in the bottle it’s about where I like it.

I’m on the dry at the moment so I haven’t tried it in the last few weeks but form memory it has quite a bit of residual sweetness for a beer that finished at about 1.011 or 1.012 so I assume this is coming from the Summit hops.

Anyway I would say that the Summit are good for this style, if you like a bit of a sweet after taste in a stout. I need to try another one soon and see if I get any fruity/tangerine flavour too or if it’s masked by the Carafa. I also think this would turn out to be a very nice beer without the carafa.

 

[Shenanigans]

Drinking another one as I type.
It gets better every week, very refreshing when served ice cold.
Very tempted to brew it again and bring a few bottles back to Ireland with me next time I'm visiting my parents. My father is a Guinness drinker so it will be funny to see his reaction when he expects it to taste like an Irish stout.
He'll probably like it though.

 

[Bito401]

i would never use summit for anything other than bittering.