Wasabi
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- 19/1/03
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OK,
Now I'm really confused!
I put one of John Palmers recipes (Victory and CHAOS IPA, pg236) into Strange Brew ( and a few other brew programs) and I'm getting my head all messed up. According to these programs if I put the amount of hops he says should be done, for the length of time he says I'm getting IBU
readings of around 100. This is way out of the 40-60 range that an IPA is supposed to be.
Now he explains this in his book (well try's to, but maths was never my strong point) on pg 62-65) He says that because his recipes only use a 3 gallon pot and he adds 2 gallons of cold afterwards, that the higher gravity of the wort effects the extraction efficiency from the
hops.
Like John, I don't have a 19Litre pot for my stove, so I do a similar thing and boil up my wort in a 6 litre pot (or there abouts), and top it up with water. Is this really going to effect the bitterness of my recipes that much?
Basically if this is true then all these recipes that I have done in StrangeBrew are going to be VERY under hopped. The difference only
seems to be big for the bittering hops (60 mins) and only slight difference for the flavouring and aroma boils.
I've spent the evening with Excel and have worked out how to correct the recipes, but I just can't believe how much extra hops you need if you are boiling a high gravity wort.
Do I just say to hell with it, buy myself a two ring burner and start boiling the whole wort in my Tooheys Keg?
Might explain why a few of my beers haven't been as hoppy as I would have liked.
GMK: You're into your hops, how do you get around this?
Now I'm really confused!
I put one of John Palmers recipes (Victory and CHAOS IPA, pg236) into Strange Brew ( and a few other brew programs) and I'm getting my head all messed up. According to these programs if I put the amount of hops he says should be done, for the length of time he says I'm getting IBU
readings of around 100. This is way out of the 40-60 range that an IPA is supposed to be.
Now he explains this in his book (well try's to, but maths was never my strong point) on pg 62-65) He says that because his recipes only use a 3 gallon pot and he adds 2 gallons of cold afterwards, that the higher gravity of the wort effects the extraction efficiency from the
hops.
Like John, I don't have a 19Litre pot for my stove, so I do a similar thing and boil up my wort in a 6 litre pot (or there abouts), and top it up with water. Is this really going to effect the bitterness of my recipes that much?
Basically if this is true then all these recipes that I have done in StrangeBrew are going to be VERY under hopped. The difference only
seems to be big for the bittering hops (60 mins) and only slight difference for the flavouring and aroma boils.
I've spent the evening with Excel and have worked out how to correct the recipes, but I just can't believe how much extra hops you need if you are boiling a high gravity wort.
Do I just say to hell with it, buy myself a two ring burner and start boiling the whole wort in my Tooheys Keg?
Might explain why a few of my beers haven't been as hoppy as I would have liked.
GMK: You're into your hops, how do you get around this?