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Recipe help please

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Alewyfe:
I will be brewing 25 gals of beer for an event. Ingredients provided are Gambrinus Pale malt, whatever specialty ingredients I want in reasonable quantities, and the following hops...Kent Golding, Summit and Glacier. American Ale Yeast or London Ale Yeast.

Another person has already committed to brewing an English style bitter for this event, so it needs to be different.

I have never used Summit hops. I've read a lot of negative comments from folks about them. The person providing the ingredients uses a fair amount of Summit and I'm not in love with many of his beers.

I'd love some thoughts on what some of you would brew constrained to these two yeasts and 3 hops varieties...

Thanks.

erockrph:
If it were me I'd go English IPA using the Summit for bittering and the Glacier and EKG's for flavor/aroma.

Alewyfe:

--- Quote from: erockrph on July 19, 2012, 10:28:36 am ---If it were me I'd go English IPA using the Summit for bittering and the Glacier and EKG's for flavor/aroma.

--- End quote ---


Oops, forgot to mention...no IPA, Cream Ale or Porter is to be made as those will be supplied by a comm'l brewer.
Thanks for your input though, that would have been my first choice too.

weithman5:
roast some of the pale malt, or get some roast malt, use just enough of the summit to bitter a little and the other hops near the end.  shoot for medium to dark amber, lower ibu and use the london yeast and  i think you could get somewhere along the profile of a scottish, but with a more pronounced ending hop flavor, aroma.  something kind of unique and not provided by anyone else

denny:
FWIW, I love Summit hops!

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