Summit Hops - Anyone tried them?

[gcdowd]

Looking for some feedback on summit hops. Anyone used them? What do you like/dislike about them? How is the flavor and bittering? I'm attempting an all summit IPA and have never used them.

 

[bobbrews]

Tangerine, pungent, dank, marijuana, fragrant, high alpha... and in some odd cases, onion.

 

[gcdowd]

Interesting, here's my schedule, is it too much?

0.5 Oz at 60
1.0 oz at 20
0.5 oz at 10
0.5 oz at 5
0.5 oz at flameout
2.0 oz dry hop

Grain is 11 lbs 2 row and1 lb crystal 40

 

[JLem]

I only tried them once... Unfortunately, I got a batch that were heavily onion and garlic...not good.

I think their flavor/aroma depends on the timing of the harvest. I would make sure to open the hop packets early and smell them. If they smell ok, use them. If they smell too onion-y don't use them - boiling them won't change things... Trust me. I found out the hard way.

 

[gcdowd]

Just gave them a whiff. Smell seems fine. I'm gonna give them a try

 

[JLem]

Just gave them a whiff. Smell seems fine. I'm gonna give them a try

Good. When they're not onion-y they're supposed to be a great hop. Hope your brew turns out well.

 

[gcdowd]

Thanks I'll try to post updates. Brewing on Saturday.

 

[Ma23456]

I have 3 lbs of them make an excellent pale ale with just citra 2 row and c120

 

[Calichusetts]

Dry-hopping tonight...bottling next weekend. Looking forward to it.

 

[bobbrews]

Interesting, here's my schedule, is it too much?

0.5 Oz at 60
1.0 oz at 20
0.5 oz at 10
0.5 oz at 5
0.5 oz at flameout
2.0 oz dry hop

Grain is 11 lbs 2 row and1 lb crystal 40

Is this a 5 gallon batch of IPA? If so, less crystal/more hops...specificially, late addition hops. Your bitterness will be more prevalent than the aroma. The oniony thing may come from an extended dryhop, so keep it short (5-8 days).

 

[Skipper74]

I use Summit in a Witbier that I regularly make for my wife, which is patterned after Clementine wit by Clown Shoes, which uses Summit. I have never gotten the slightest hint of garlic or onion, but all of my Summit has come from the same two batches. I have been meaning to try it in an IPA, so I am anxious to hear your results.

 

[gcdowd]

Is this a 5 gallon batch of IPA? If so, less crystal/more hops...specificially, late addition hops. Your bitterness will be more prevalent than the aroma. The oniony thing may come from an extended dryhop, so keep it short (5-8 days).

Really? You think 1 lb of crystal is too much? Seems pretty normal to me.

 

[bobbrews]

8% of Medium Crystal? Yes, that's kind of high for my tastes in a 5 gal batch of regular IPA. Personally, I'd use about 8 to 10 oz. max.

 

[gcdowd]

Well I do like it sweet but maybe I can dial it down

 

[JerseyJoe]

Whats the AA of your summit hops 17%? If its a 6g batch and your summit is 17% AA beersmith 2 calculates 72.5 IBU's, SG 1.057, Est ABV of 5.8%, 7.2 SRM. 70 IBU's is considered "to style". Sounds like a good IPA

 

[JerseyJoe]

forgot to add that Dead Ringer IPA from Northern Brewer is 11lbs Pale Malt and 1 lbs crystal 40, with centenial hops. It was a good IPA

 

[hatepickingnames]

I made an ipa with summit. Only bittered with them. Nice and pine i thought. I have to say they go fantasticly with citra. I used 9 month old citra to flavor and aromatize the brew and it was awesome. 60 ibus with an oz of summit. I age the citra to take the edge off. Go for it.

 

[mxpx5678]

I had a Evil Cousin from Heretic that was made with Summit and tasted like onions and garlic, I am afraid to use summit now.

 

[TimTrone]

Summit is one of those hops you'll either love or hate. I get a strong tangerine type smell from them. They're pretty pungent, but I like that.

 

[Spicemon1972]

I just brewed an IPA with Summit as my 60min bittering hop - its currently in primary and chugging away - I will let you know in 6-8 weeks.

 

[rebel80]

Oscar Blues' Gubna is an all Summit IIPA. Unfortunately it suffers from the onion affliction. It's the only beer from them that I haven't liked.

That being said, I've used it on multiple occasions with great success, both early and late additions. My batches have gotten really strong tangerine notes when added later in the boil.

 

[gcdowd]

Oscar Blues' Gubna is an all Summit IIPA. Unfortunately it suffers from the onion affliction. It's the only beer from them that I haven't liked.

That being said, I've used it on multiple occasions with great success, both early and late additions. My batches have gotten really strong tangerine notes when added later in the boil.

I didn't realize that the gubna was all summit. I like that beer so I'm gonna try it out. I will only dry hop for 1 week so hopefully won't get that oniony taste

 

[RCBIV]

I'm drinking my Citra/Summit IPA right now. It was my second brew.

I can definitely pick up the onion/garlic in the Summit. It's good, though. I'm a fan of Gubna, too, so that should explain it.

I don't think I'd use Summit with any other fruity hop, because I tend not want to mix onions and fruit. But I really do want to make an all-Summit IPA, because I think it's a good hop. I just think it's a hop that needs to be used by itself (or with a bittering hop, like Warrior).

 

[Spicemon1972]

I just brewed an IPA with Summit as my 60min bittering hop - its currently in primary and chugging away - I will let you know in 6-8 weeks.

Ok, if my gravity sample prior to dry hopping is any indication, the Summit gave a nice bitterness at the back end without being a pucker. Even SWMBO liked the sample and she is quite picky when it comes to beer.
I'm starting to really like this hop and may do a SMaSH using it to explore it a bit more.

 

[Calichusetts]

Just bottled and tasted mine...definitely an onion/garlic upfront flavor...hoping it will mellow

 

[bobbrews]

Just bottled and tasted mine...definitely an onion/garlic upfront flavor...hoping it will mellow

Can you show your recipe along with any uncommon procedures you did [hop-wise]? Where did you buy your Summit, and what are the specs?

I've never had the onionyness come through in my beers, but I have noticed it it Gubna and Devil Dancer.

 

[Calichusetts]

I bought them from a LHBS in Sommerville about 5 months ago...hop union packaging. I do massive late additions and dry hopping (about 3/4 an ounce from 20 minutes to flameout and an ounce dryhopping...and this is a 1 gallon recipe.) I've heard that massive additions for aroma and flavor can bring it out. I added a few tangerine zests at flameout and in the secondary hoping it would balance it out. We'll see...I'll check back in in a few weeks and see what it tastes like. The summit I bought was 18% if that helps

 

[HeavyKettleBrewing]

Looking for some feedback on summit hops. Anyone used them? What do you like/dislike about them? How is the flavor and bittering? I'm attempting an all summit IPA and have never used them.

Summit is one of my favorites along with citra. I made an IPA with magnum, summit and citra. I used magnum for bittering, summit at 20-15, and citra 10-5-DH. The flavor was outstanding and I agree with everyone else who has said summit and citra work very well together. This post has me thinking that I will brew another batch of it tomorrow. With regards to your crystal addition, I used 8oz honey malt with 8oz crystal 60 for color. IMO, the sweetness of the malt helped counter the strong flavor/bittering of the hops and it all balanced out. I have not used summit by itself and being Italian, onions and garlic go in my breakfast cereal. I only picked up the onion aroma when I opened the hop bag. The flavor of the beer was more citrus. Go with your recipe and send a bottle for approval.

 

[TimmyR]

I just attacked an almost-all Maris Otter IPA with Summit at FWH and flame out in conjunction with Warrior at 60 min and Columbus, Northern Brewer near end of boil. At 6-days its a little green but delicious. Planning a 2:1:1 ratio of Columbus, Summit, Centennial in the dry-hop. So far no onion, just citrus (maybe even lemon zest) and some dankness....

 

[HeavyKettleBrewing]

I just attacked an almost-all Maris Otter IPA with Summit at FWH and flame out in conjunction with Warrior at 60 min and Columbus, Northern Brewer near end of boil. At 6-days its a little green but delicious. Planning a 2:1:1 ratio of Columbus, Summit, Centennial in the dry-hop. So far no onion, just citrus (maybe even lemon zest) and some dankness....

I went to a local brewery which also runs a brew store. I put together a recipe with the head brewer today and his advice was to use summit early. Claimed the onion flavor is dominant in late additions. Let us know how the summit lends itself to dry hop.