Post Number: 537
|Posted on Thursday, June 23, 2005 - 06:58 pm: ||
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?
Post Number: 765
|Posted on Thursday, June 23, 2005 - 07:04 pm: ||
My 2 cents
30-45 IBUs for the 'bittering' hops
Post Number: 179
|Posted on Thursday, June 23, 2005 - 07:15 pm: ||
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.
Post Number: 4777
|Posted on Thursday, June 23, 2005 - 07:34 pm: ||
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.
Post Number: 1568
|Posted on Friday, June 24, 2005 - 04:21 pm: ||
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...
Post Number: 140
|Posted on Friday, June 24, 2005 - 04:44 pm: ||
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.
Post Number: 121
|Posted on Friday, June 24, 2005 - 08:15 pm: ||
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!