60min boil = 32%

30min boil = 24%

does anyone know the percentages for the following

45min boil

15min

10min

5min

1min

probably the last two doesnt matter as it would be too hard to taste the difference.

cheers

crackers

- Thread starter crackers
- Start date

60min boil = 32%

30min boil = 24%

does anyone know the percentages for the following

45min boil

15min

10min

5min

1min

probably the last two doesnt matter as it would be too hard to taste the difference.

cheers

crackers

http://www.howtobrew.com/section1/chapter5-5.html

I've played around with the maths for calculating utilization values, but it is quite a bit more complex than most brewing maths and isn't really necessary.

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- 25/7/03

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The palmer book which is the same as the tinseth method seems to work much better.

With that method it basically tells you its almost impossible to get 32% utilization in a 60 minute boil its more like 24% for 60 minutes.

It all depends on the gravity but 32% is near impossible.

Anyway the easiest way is just use palmers chart.

Jayse

J

assuming a gravity (at the end of boil) is no more than 1050 then for pellet hops

1 min-don't be ridiculous%

5 min-6%

10 min-(9% interpolated)

15 min-12%

30 min-22%

45 min-25%

60 min-27%

These figures are out of Randy Mosher's Homebrewers Companion. I use them for my own brewing and for the shop recipes, seem to work OK

I adjusted the recipe for a Russian Imperial Stout from 70g hops to 300g! (Beer is still sitting in cornie till Aug next year, hydrometer sample tasted damn nice!)

Jovial Monk

when i calculate the ibu's im using the final volume (fermented amount).

should i use the final boiled volume (fermented amount + turb amount)

from palmers book i found the formula

ibu's = (grams x AA% ) x Utilization % x 10

--------------------------------------------

volume

is this example correct for a OG of 1.064

ibu's = (20 x 9.8) x .2002 x 10

----------------------------

25

ibu's = 15.7

is this correct.??

cheers & merry xmas

crackers

palmer is adding more to achieve the final volume.

i doing the opposite

if im boiling the full amount and leave a bit behind in the boiler

what volume size should i use

after doing some calcs i think i should use the full amount

but after some clarification.

cheers

crackers

The most important thing IMHO is picking one method for the calculation and sticking with it.

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I think it should work both ways. The IBUs are a measure of the amount of hop bitterness by volume so if you dilute by addition of water you lower the IBU value & if you reduce the volume by boiling you increase the IBU value. It's the amount of hop bitterness in the final volume of wort that you are after.

i think i'll use the finished boiled volume as value in the equation.

thanks for your help..

now how does the equation look.

is it right as palmer does'nt give a metric version, only subsitute values.

xmas cheers

crackers

J

IBU = wt * AA * U/(10 * V)

I base my IBUs on the volume left in the kettle after the boil: all the wort in the kettle has the same IBUs regardless of whether it goes into the fermenter or stays trapped in hops etc in the kettle. Of course, I do full wort boils, for smaller boils base it on the fermenter volume

Jovial Monk

J

I express 20% utilisation as 20, then the 10 goes on the bottom, that is the difference, sorry I didn't notice the .2002

JM

J

have a dopplebock/bock brewday lined up meself

low temp dough in, let betaglucanase reduce the gummy betaglucans in the TONS of dark Munich I will be using, some additional infusion around acid rest point, to protein rest, pull decoction, mash overnight

only one brewday but it will be long and challenging

recipe I was given, had 500g cararoma

stuff caramalts

more dark munich instead, much more. . .

and a long boil, 3 or 4 hours, to darken the wort

i will be in a sticky worty heaven some tim e soonish after Christmass. . .

Any Adelaideans want to watch/assist with a full mash?

Jovial Monk