Just read this Beer and Brewing article on iso-alpha acids in hops and am trying to understand something. The 3rd paragraph in that article states: "Iso-alpha acids are formed typically during wort boiling, when hops are added, and alpha acids are extracted from the hops’ lupulin glands (or from the hop resin in hop extracts). Isomerization is the result of the effect of heat on the alpha acids. The process is both time and temperature dependent. The longer the alpha …

The formula I've consistently found for calculating the IBU for a particular hop is: IBU = Weight (ounces) x Alpha Acid % x Utilization % x 7489 ----------------------------------------------------- Volume However I've read in several places that, for OGs north of 1.050, there is a so-called gravity correction factor that gets applied to that equation, and I am looking for clarity on it. What is this gravity correction factor, how does it impact the above equation, and why is it needed? …

I'm in the process of formulating a recipe for my first IPA, but there is an extremely wide range of bitterness on most scales - something like 40 - 120. I have no idea if I like beer in the lower or upper range. I recently drank Brooklyn IPA 7%, which is the freshest IPA in my memory right now. Approximately in what part of the range is that beer?

At the last minute today during brewing I decided to try a hop stand but I didn't do it properly and am a bit worried about the effect it might have on the bitterness of the beer. So what I did was at flameout I added 40g of Galaxy and 10g of Chinook. I left that sit for 15 minutes. My error there was that I didn't cool the wort at all before attempting the hop stand. Would this mean …

As I understand Tinseth's formula is derived from curve fitting (as I read it from his article). However I can't see if he's using pellets or cones and I think that the utilization differs. I expect that eventually one would get the same utilization from hops and pellets so the difference in the formula should then be in the time constant in the time factor. That would lead to a formula like: IBU = ... (1-exp(-kt))/4.15 Should one use different …

OK I may be called crazy, and it won't be the first time but hear me out please. I am wondering if anyone has tried what I am about to suggest and if so what were the results? Could one reduce the cost of hops by taking the whole hops(not pellets) used for Aroma in batch A (in a hop bag or in the hop back), and use them for bittering in brew B. As if boiled for 60 min …

So I drink a lot of beer (go figure) and I try to characterize it each time. How much carbonation there is, what color it is, mouth feel, what specific flavors are involved, how hoppy it is, how malty it is, and many other things. Many of these things correspond to things that can be measured numerically or are at least partially determined by commonly measured things (like how mouth feel and specific gravity are related but not the same) …

Does anyone know, for when using the calculator, for extract brewing, at what time the calculator assumes you add the malt (liquid malt extract in my case)? I.e. does it assume late addition or full 60 min. boil? I am asking because I want to get to as close to the predicted IBU level of my beer as possible for my boil size. As I understand, AA extraction can be affected (reduced?) by the sugars in the wort. Thanks.

community! I recently found that my calculations of IBUs are not always accurate... Especially when I was making a Braggot. Maybe someone can help me out with the formula or something? I made a 5 gallon batch of IPA braggot. I boiled 2.5 gallons of extract with a extract method (3lbs of extract, 12oz stepping grains, Hops at 60, 30, 15 and 1 mins). At the end I blended it with a 2.5 gallons of mead must making total 5 …

Planning a new extract brew. I'm normally one to wing the quantities a bit but as I'm attempting a higher-than-average ABV this time round I've put together a recipe using the Brewers' Friend recipe calculator. I know it's not 100% accurate but in terms of making sure I have enough fermentables and bittering hops it's certainly better than me. Recipe is as follows:- 23L batch. 10L boil. 5kg light liquid malt extract Bittering: 100g Apollo hops - 60min boil - …

Since the FG is what measures the residual sugar in the final beer, why do we use OG, instead of FG, to calculate the ratio of the bitterness over the sweetness in final beer? How precisely is the quantity IBU/GU?

This question is a follow-up to the original one regarding the effect on boil size on IBUs. (Effect of boil size on IBUs) I understand that the boil gravity tends to lessen the utilisation of hops and the extraction of alpha acids, because the sugars are just taking up the place. Now, what would be the risk / downside of boiling hops beforehand in (near) water (none or small amount of brewing sugar / malt added), then letting the hopped …

Granted these are different techniques, there seems to be a line where Pale Ales start to become more bitter and hoppy and IPA-esque. The thing is that Pale Ales don't usually list thier IBU on the bottle. Hence the question; does anyone know about where Pale Ales end and IPAs begin, with regard to bitterness at least?

What is the intent of the Northern Brewer Caribou Slobber recipe as far as IBU is concerned? 1.) I have asked at the store and the answer I got was 34. 2.) I have searched the Internet and answers range from 26 - 40+. With an OG of 1.052 - at 26 IBU the BU:GU is about .5; at 34 IBU it's .65; Their recipe sheet does not adequately communicate this information. Suppose an OG of 1.052, would it be …

First of all, I didn't really plan to make a beer with IBU above 100... I popped the hops into the calculator and it came out about 85. So, after the brewing the beer I was going over the printed out recipe, and found that the hops schedule was not reflecting the reality... I recalculated the IBU according to my steps, and it came out as 120 (that is what happens when you put Magnum and Columbus at 60mins of …

I am about to brew an imperial stout, and I was wondering, about bitterness level in it. I want to create a smooth sweetish imperial stout (maybe somewhat on the same level with a milk stout), but strong in the same time. Should I use less bitter hops to reduce IBU to 50? Should I use more specialty grains (like honey malt)? Or should I age it with oak little bit longer to add vanilla taste? Should I use a …

Various recipes have different IBU's, OG and FG. The Northern Brewer recipe has .25lb more pale malt and .25lb less rye and crystal malt than the HomeBrewers Association recipe. What is the intended IBU, OG and FG of this recipe? Why is the Northern Brewer recipe different than the one listed on the Homebrewers Association website?

I have recently brewed at APA and the IBUs have come out a little on the low side. I would like to increase the IBUS slightly. I was thinking of making a hop tea and adding it straight to the keg. Has anyone tried this? What are the things i need to consider?

So for the NB Innkeeper, I've read the ibu's should be mid 30's, and their extract kits account for partial boil. The same additions once scaled for a 6 gallon boil shoots to mid 40's. I'm guessing the simplest way to roll back the ibu's would scale the 1oz fuggles(60min) to .6-.75 oz would keep it mid 30's. How much would i expect this to alter the actual recipe's flavor, considering the flavor/aroma additions will be in line with the …

I'll try this again. If you grow your own hops, would you pay to have them analyzed? If you have had your hops analyzed, did the analysis help you in subsequent brewing? Was it worth the cost (e.g. how expensive was it, what is a reasonable cost per sample, and would you do it again)? BTW - thanks for the editing suggestion, theraccoonbrew :-) I'm not marketing, have honest questions about whether there is a decent level of interest in …