mondestrunken
Well-Known Member
- Joined
- 5/2/10
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Hi all.
One thing I've been wondering recently in terms of recipe design is how to calculate the quantities required for late hop additions.
Obviously the whole alpha acid, IBU, boil time thing is one issue, for which there are a whole heap of tables and calculators. But in the whole it's fairly easy to estimate the bitterness you want in a recipe.
Just looking through a variety of recipes it seems like the following quantities are appropriate as rules of thumb:
1/2 (or less) of the amount of bittering hops for a beer with little hop quality (e.g. malt-based German-style beers)
equal quantities of bittering hops for a moderate hop quality
twice the amount (and onwards to infinity) for a American IPA or something similar.
(I do realise that it will depend on hop type, freshness, boil gravity and phase of the moon as well, but I'm looking for general guidelines.)
Please help. Thanks!
One thing I've been wondering recently in terms of recipe design is how to calculate the quantities required for late hop additions.
Obviously the whole alpha acid, IBU, boil time thing is one issue, for which there are a whole heap of tables and calculators. But in the whole it's fairly easy to estimate the bitterness you want in a recipe.
Just looking through a variety of recipes it seems like the following quantities are appropriate as rules of thumb:
1/2 (or less) of the amount of bittering hops for a beer with little hop quality (e.g. malt-based German-style beers)
equal quantities of bittering hops for a moderate hop quality
twice the amount (and onwards to infinity) for a American IPA or something similar.
(I do realise that it will depend on hop type, freshness, boil gravity and phase of the moon as well, but I'm looking for general guidelines.)
Please help. Thanks!