Summit This, Summit That Clone - Beer Recipe - Brewer's Friend

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Summit This, Summit That Clone

210 calories 24.1 g 12 oz
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Matt
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Monday May 25th 2020
1.063
1.019
5.8%
56.5
9.5
5.5
9.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb American - Pilsner6.6 lb American - Pilsner $ 1.10 / lb
$ 7.26 		37 1.8 81.5%
14 oz American - Caramel / Crystal 40L14 oz American - Caramel / Crystal 40L $ 1.60 / lb
$ 1.40 		34 40 10.8%
8 oz Briess - American - Bonlander Munich8 oz American - Bonlander Munich $ 1.30 / lb
$ 0.65 		36 10 6.2%
2 oz German - Acidulated Malt2 oz German - Acidulated Malt 27 3.4 1.5%
129.60 oz / $ 9.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Summit11 g Summit Hops Pellet 15.2 Boil 60 min 33.71 14.5%
15 g Summit15 g Summit Hops Pellet 15.2 Boil 15 min 22.81 19.7%
10 g Summit10 g Summit Hops Pellet 15.2 Boil 0 min 13.2%
40 g Summit40 g Summit Hops Pellet 15.2 Dry Hop Day 14 52.6%
76 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hoppy Lager Experimental
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 10 35 70 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.26 25.1  
Mash volume with grains 6.91 27.6  
Grain absorption losses -1.01 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 3.45 g | 13.8 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 6.26 25.1
Equipment Profile Used: System Default
 
Notes

Try balancing with Loral hops

Pretty good, just needs a little something floral to balance it out.. maybe one more WP and dry hop and back everything else off a little bit. Also, this one needs some age (not a lot but like 15 days or something and then dry hop at the last minute).

Slightly modified version of this:

https://www.northernbrewer.com/blogs/beer-recipes-ingredients/summit-hops-much-love

Still need to sort out exact yeast and lager schedule. Will probably due quick lager process under some pressure.

don't know why you'd have torrified wheat in this, removing.

Need to sort out water reqs, probably need to make starter

from original
Mash at 148 degrees Fahrenheit for 70 minutes.

Whirlpool after flame-out & chill to 69 degrees Fahrenheit. Pitch a 2 liter starter of White Labs Cry Havoc yeast & aerate well.

Ferment at pitching temp for five days, then let temperature rise to 74 degrees for three days more.

Cold crash to 38 degrees Fahrenheit for an additional three days, before transferring to secondary for 3-5 weeks. Add 2.25 oz. Summit Hop Pellets for final seven days dry hopping. Bottle/keg, aiming for 2.75 - 3 vols. CO2. Serve at 38 degrees Fahrenheit for a crisp flavor profile, or 48 degrees for a more hop-forward taste.
2.25 - 39g for 3g

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  • Last Updated: 2021-07-22 20:11 UTC