Citation is definitely needed. I have found some references to the test you speak of which suggests that while it may not be the sugar itself that affects utilisation, the tables and formulae worked out around hop utilisation are still valid (different cause, same effect) and that it affects extract wort as well as AG wort.
Unfortunately I can't acces the BN show currently as my internet speed is moving at one fifth of a bee's dick every half hour but I would love some more info on this - particularly journal articles actually measuring IBU in relation to gravity.
Always happy to have conventional wisdom/fact/etc challenged and while I can't currently use it, a link to the relevant BN show would be useful. If what you say is true, most brewing software needs to be rewritten.
Yeah I'm trying to find the episode. (not having luck obviously)
The take away from what I said it basically, "it doesn't really matter for kit and kilo". Kits, LME and DME have already been boiled, hot and cold break has already been removed so the mechanism that reduces perceived hop bitterness isn't really present.
ALL GRAIN on the other hand, perceived hop bitterness does get effected by high gravity wort, but it's got nothing to do with the concentration of sugar reducing hop utilization. It's just that more particulate and break material is in the liquid and strips out hop bitterness.
The myth is "wort gravity has an inverse relationship to hop utilization and thus perceived bitterness in a finished beer"
The fact is "Hop utilization is constant regardless of wort gravity, however bittering compounds like to stick to particles and precipitate in a wort, the more particles and precipitate the more hop bitterness will get removed before the beer is consumed"
so for basic kit and kilo boil gravity doesnt matter that much? i can boil 1kg of ldme chuck in hops add to fermenter with can?
Yup.