Summit Ale

[yogester]

Managed to score some Summit hops on my recent US trip on Whorst's advice. Wanted to do a hopburst IPA to test them out. Does anyone have experience with Summit and/or hopburst ales to comment on this recipe?



Wort Volume Before Boil: 26.00 l Wort Volume After Boil: 23.00 l
Volume Transferred: 23.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l Volume Of Finished Beer: 22.00 l

Expected Pre-Boil Gravity: 1.057 SG
Expected OG: 1.065 SG
Expected FG: 1.017 SG
Apparent Attenuation: 72.5 %
Expected ABV: 6.3 % Expected ABW: 4.9 %
Expected IBU (using Tinseth): 58.1 IBU Expected Color (using Morey): 13.1 EBC
BU:GU ratio: 0.90

Mash Efficiency: 75.0 %
Mash Temperature: 67 degC
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC


Fermentables
===========

Barley Bottom Maris Otter Malt 5.800 kg 90.3 % 4.3 In Mash/Steeped
UK Wheat Malt 0.400 kg 6.2 % 0.3 In Mash/Steeped
Barley Bottom Light Crystal Malt 0.225 kg 3.5 % 1.9 In Mash/Steeped


Hops
====

Variety Alpha Amount IBU Form When
US Summit 18.0 % 40 g 41.0 Loose Whole Hops 20 Min From End
US Summit 18.0 % 45 g 15.2 Loose Whole Hops 5 Min From End
US Summit 18.0 % 25 g 1.8 Loose Whole Hops 1 Min From End
US Summit 18.0 % 25 g 0.0 Loose Whole Hops Dry-Hopped

Yeast
====

White Labs WLP051-California Ale V

[borischarlton]

Sounds great to me, really something I must try. ADM is the man to ask.
ADM!!! See the Cascade IPA thread.

Rob

[Grot]

I've made something similar and it came out really nice. Summit will reek of onions for a bit before they mellow and turn citrusy. Give it a good 6-8 weeks for everything to come together.