Summit Ale

[smdjoachim]

First beer of the year tomorrow
Summit Ale
American IPA

Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 5.800
Total Hops (g): 100.00
Original Gravity (OG): 1.059 (°P): 14.5
Colour (SRM): 10.9 (EBC): 21.5
Bitterness (IBU): 55.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
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5.000 kg Maris Otter Malt (86.21%)
0.700 kg Crystal 40 (12.07%)
0.100 kg Amber Malt (1.72%)

Hop Bill
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25.0 g Summit Leaf (14.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
15.0 g Summit Leaf (14.5% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
35.0 g Summit Leaf (14.5% Alpha) @ 1 Minutes (Boil) (1.5 g/L)
25.0 g Summit Leaf (14.5% Alpha) @ 7 Days (Dry Hop) (1.1 g/L)


Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with WLP051 California Ale V Yeast

Has anyone used summit before ?

I am getting mixed messages about Summit ,some say tangerine others say spring onion!!

[yogester]

I did a hopburst Summit IPA:-

viewtopic.php?f=5&t=31043

Tasted really nice - let it mature though. I found garlicy notes in the sample jar but none after my normal six weeks maturation. If you are dry hopping, I would stick to a four day dunking so as not to extract any vegetal flavours. The 20 minute addition is a waste IMHO. I would FWH, and a combination of 5, 1 and flameouts (or two of those three as you prefer). IBUs are spot on.

For my personal taste that is too much crystal for a hoppy ale, your mileage may vary though. Also, I would pitch and hold at at 17-18ºC rather than 20ºC if you can with the Cali V yeast for that super clean profile. I got some yeast derived estery notes the one time I used it at 20ºC.

Have you tried the Oakham Summit? Cracker pint!

[smdjoachim]

Yogester
Oakham Summit inspired me.But i thought it a little one dimensional as in lacking a bit of malt backbone.
I have reduced the crystal by 200g and will only dry hop for 4 days as you suggested also set the atc800 to 17 degrees.
How long did your fermentation last when its at 17 degrees?
I normally do my at 20 degrees .That lasts a week or so then I rack of into a secondary fermenter to dry hop for a week.

Thanks Simon

[yogester]

About 10 days at 17-18ºC. When the krausen has well and truly been reabsorbed I bring the temperature up to 20ºC-22ºC on my atc800 for any diacetyl to be reabsorbed (~ four days) and then drop the temperature to crash cool (5ºC) for another 5 days before racking to secondary and dry hopping/fining and then bottling/kegging. So, usually 15-20 days in primary and 4-7 days in the secondary.

Have an awesome brew day! I am putting on an American Stout but am sitting here mithering over my recipe!

[Rookie]

I tried Widmer Brewing's Drifer pale ale which uses summit and liked it enough to go buy some summit hops, but I haven't brewed with them yet. Before too long I want to brew a batch of pale ale that I want to split in half and dry hop half with the summit and half with sorachi ace hops.