| Author |
Message |
    
Jim O'Conner
Advanced Member
Username: Roguejim
Post Number: 537
Registered: 06-2003
| | Posted on Thursday, June 23, 2005 - 06:58 pm: | 
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If you were to brew a 1.070 IPA/AIPA (70 IBUs)with a 60 minute boil, what percent of the total IBUs would come from your 60 minute hop addition? Is there a rule of thumb?
Jim
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Skotrat
Advanced Member
Username: Skotrat
Post Number: 765
Registered: 04-2003
| | Posted on Thursday, June 23, 2005 - 07:04 pm: |
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Hi,
My 2 cents
30-45 IBUs for the 'bittering' hops
-Scott |
Pete Mazurowski
Member
Username: Pete_maz
Post Number: 179
Registered: 07-2003
| | Posted on Thursday, June 23, 2005 - 07:15 pm: |
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I've never really thought a whole lot about a standard rule. I usually start with how much flavor hops I'll be using, then figure based on that. If they contribute 20 IBU's, I know I'll need 50 more IBU's from the 60 minute addition. |
Denny Conn
Senior Member
Username: Denny
Post Number: 4777
Registered: 01-2001
| | Posted on Thursday, June 23, 2005 - 07:34 pm: |
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I do like Pete does. Figure out what I'm gonna get from the FWH I'll use, then fill in with the 60 min. hops.
LIfe begins at 60...1.060, that is.
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Hophead
Senior Member
Username: Hophead
Post Number: 1568
Registered: 03-2002
| | Posted on Friday, June 24, 2005 - 04:21 pm: |
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I'd say about 1/2, which is in the range of what skot said. I typically also FWH and add a lot of late addition hops, probably 3X-4X the ounces of the bittering, but much lower AA so it works out to 50-50... |
HEU Brewer
Member
Username: Heu_brewer
Post Number: 140
Registered: 01-2002
| | Posted on Friday, June 24, 2005 - 04:44 pm: |
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The last few I made the bittering IBUs ranged around 60-75% of the total.
Of course I dry hop and/or add hops at flame out and since they do not contribute at all or much to the IBU's the numbers may seem skewed to the high side. |
damon
Member
Username: Nomad
Post Number: 121
Registered: 07-2004
| | Posted on Friday, June 24, 2005 - 08:15 pm: |
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Here's a pain in the .... answer - I factor my hop additions on the gravity of the brew and the choice of hops.
All my IPA's have a BU:GU ratio of 1:1, so for a super crisp 1.065 beer I'd weigh up to 80% of my IBU's from the bittering portion. For a 1.095 Double IPA it will be at most 50% from the bittering addition, and then the other half from buttloads of hops at flavor additions
Also, if I'm using low co-ho hops (like Amarillo or Simcoe or Glacier), I'll make those 60 or 90 min. additions heavier because they impart a much softer bitterness. And then with Chinook I'll take that easy since its bittering, at least to me, can be a like a buzzsaw to my tongue.
Sorry for the dissertation, I just spent a day configuring a DIPA recipe for tomorrow, and dry-hopped another DIPA last night  Hope it helps! |
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