American Pale Ale Sacred Summit Pale Ale (AG) [[ Gold Medal and Best In Show ]]

[BeantownR6]

Looks fine. The only downside to Notty is the off-the-wall attenuation you'll get.

This recipe does well with a little residual sweetness.

If the LHBS has safale-04, go with that. If not...raise the mash temp 3-4 degrees and cut the rest time down to 40 minutes to preserve some unfermentables.

i was looking over you recipe. is this 75 or 90 min boil? the FWH for summit is for 75 or 90 min?

 

[BierMuncher]

i was looking over you recipe. is this 75 or 90 min boil? the FWH for summit is for 75 or 90 min?

It's a 75 minute boil but since you're First Wort Hopping...I added 15 minutes to allow for time to bring up to a boil.

 

[BeantownR6]

i see. brewed it up today at 75 min. i hit 1.052 but had about 5.25 gal into the fermenter.

 

[eaglelight]

What would be a good sub. for the summit hops. Hbs doesn't have summit. Amarillo? Cascade?

I know it is sacred summit but?

 

[eaglelight]

I found summit hops @ northern brewer finally got them. Brewed last Thursday bubbling away right now. I was a little worried about efficiency, so I added 2 extra pounds of 2 row. Ended up with 1.061. Guess I didn't need to worry about it after all. Can't wait to try this!!!! Also I like your centennial blonde to.

 

[bob1852]

I found summit hops @ northern brewer finally got them. Brewed last Thursday bubbling away right now. I was a little worried about efficiency, so I added 2 extra pounds of 2 row. Ended up with 1.061. Guess I didn't need to worry about it after all. Can't wait to try this!!!! Also I like your centennial blonde to.

I did the same thing today (extra 2 lbs of pale malt) - I ended up at 1.058. I knew I was gonna be a little high based on the reading of the runnings, so I threw in an extra 0.5 oz of summit at 30 to tweak up the IBU's just a bit.

This was my first 10-gallon batch, and I'm happy with the results, and the hydro sample tasted awesome!!!

 

[eaglelight]

I thought it tasted great to. Can't wait to try this after it is dry hopped. My glass fermenter still has a pretty heavy layer of krasen on it. I mashed @ 152 for 1/2 hour then 154 for 1hr. Wanted to make sure I had full conversion. The other half is in a ale pale still bubbling about 4-6 a min. It is fermenting @ 65-67 degrees.

 

[BeerAg]

The first batch of this I made turned out awesome. No Williamette dry hop, but the same recipe otherwise.

My second batch of this is in the keg, and it tastes like straight onion. Terrible onion flavor. I have heard of others on this board complaining of Summit and onion flavors as well.

Any help Biermuncher? I really, really want to make this again, but I want it to taste like my first batch, and I have no idea how I could have screwed this up.

 

[bob1852]

https://www.homebrewtalk.com/f12/summit-awesome-onion-167631/

 

[BeantownR6]

i am botteling my batch this weekend and will have a sample. i sampled it when transfered to secondary and it was tasty, no onion flavor at all

 

[BeerAg]

It's gotta be different types of summit??

It can't be too related to water quality, because I have had one super-awesome batch and one ceaser salad batch from the same water.

What is in the summit that tastes like fresh cut onion?

 

[BeantownR6]

I know i should wait 3 weeks to open a bottle.....but 12 days ago i bottled the sacred summit and well it got the best of me.....put one in the freezer for 30 minutes and cracked it opened. was definatly not carbed, just barely but god dam this is one fine beer. i have to hand it to biermuncher he has some great recipes. ive never had a beer that tasted like this, it was like a jolly rancher citusy tangerine like pale ale. it was so dam good that i didn't care it was barley carbed. i am definatly going to experiment more with summit hops! now i gotta wait another week and a half knowing i have 5 gallons bottled of one of the best beers ive made so far!

my girlfriend loves the beer i make and she said, "wow you brewing like a pro i don't even like beer from the the store anymore"!

 

[BeantownR6]

making 10 gallons of this today for my first 10g batch!

 

[nutty_gnome]

Oh FUDGE! I am brewing 5 gallons of this beer now and tossed in my 15 min addition at 60 mins. Bugger-it-all! Looks like I'm making a Sacred-er Summit IPA? Looks like around 69 IBUs. Dang it all!

 

[nutty_gnome]

I bottled this last night. Even though I screwed up the hop additions (put the 15 mins in at 60!) it seemed ok. Sure, it was a little bitter but it wasn't over the top and I know from experience that in two weeks it will be less bitter. The sweet orange smell from the dry hops is amazing! I am looking forward to trying this one when it matures.

 

[nutty_gnome]

So now it it is july. This beer is super dry and very refreshing. I like it and i would try it again with the proper hop schedule if I had the chance.

 

[panamax4]

Any ideas on a 5 gallon extract version? Liquid or dry works, I already have the hops and would love to give this a try.

 

[Geohound]

Just finished my keg of Sacred Summit. Damn that was a tasty beer. BM your beers are some of my favorite to brew. I think we have similar tastes. Best beer I've made so far.
Fermented at 60 for 3 weeks in primary, cold crashed for 48 hours then transferred to keg and dry hopped with 1 oz of summit and 1 oz of Willamette. Waited 2 weeks then my friends came over and raided my mini fridge. It lasted 1 week and was gone.
Came out crystal clear, amber, orange to copper coloring. It had full white 1/2 inch head that stayed around til the glass was 1/2 way gone. Great lacing. Bubbles to the last drop. The smell is mildly malt with dominant citrus/flowery hops, clean sweet tangerine and floral scent, little bit of earthy/dank smell. Taste is almost balanced leaning towards hoppy but without any bitterness or shock. It's fruit upfront with little bit of earthy hop and malt at the end. It came out dry and crisp. It reminds me a bit of Wyld from Uinta brewey. My wife even enjoyed it and she hates hoppy beers, she wondered if i added fruit to it. I will be brewing this again. It's a great thirst quencher and session beer.
I'm also going to start using Summit hops to try and get a more complex hop flavor out of my other C-hopped beer.
Thank you for sharing your recipes.

 

[BierMuncher]

Just finished my keg of Sacred Summit. Damn that was a tasty beer. BM your beers are some of my favorite to brew. I think we have similar tastes. Best beer I've made so far.
Fermented at 60 for 3 weeks in primary, cold crashed for 48 hours then transferred to keg and dry hopped with 1 oz of summit and 1 oz of Willamette. Waited 2 weeks then my friends came over and raided my mini fridge. It lasted 1 week and was gone.
Came out crystal clear, amber, orange to copper coloring. It had full white 1/2 inch head that stayed around til the glass was 1/2 way gone. Great lacing. Bubbles to the last drop. The smell is mildly malt with dominant citrus/flowery hops, clean sweet tangerine and floral scent, little bit of earthy/dank smell. Taste is almost balanced leaning towards hoppy but without any bitterness or shock. It's fruit upfront with little bit of earthy hop and malt at the end. It came out dry and crisp. It reminds me a bit of Wyld from Uinta brewey. My wife even enjoyed it and she hates hoppy beers, she wondered if i added fruit to it. I will be brewing this again. It's a great thirst quencher and session beer.
I'm also going to start using Summit hops to try and get a more complex hop flavor out of my other C-hopped beer.
Thank you for sharing your recipes.

I do miss my summit hops.....

 

[bob1852]

I do miss my summit hops.....

Why don't you have any more?

 

[dylanphelan]

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?

 

[dylanphelan]

heres some more info

 

[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

 

[sivdrinks]

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?

 

[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.

 

[sivdrinks]

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.

 

[dylanphelan]

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

 

[Frikkieman]

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

 

[dylanphelan]

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

 

[Frikkieman]

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.