So we recently tried an experiment when we did a collaboration with the local homebrew club (we being Riley's Brewing). We did some 5gal test batches, the basic recipe being a few IBU worth of Columbus at 60m and 8oz at flameout. We did not chill before adding flameout hops. Let them sit 20min and then chilled. Those test batches were IBU tested and showed 110-140 IBU. None of the samples tasted any more than 70.grga-osijek je napisao/la:U petak planiram jednu BIPA 8,4 ABV i 84 IBU 31 srm
Zanima me kako računate IBU za hmelj koji ide na 0 min ?
When we scaled up to 10bbl, we used the recipe that had the 110 IBU result. This recipe had ~50IBU from FWH, ~20IBU @60m and ~5oz at flameout. We plugged it into Beersmith with the flameout charges adding 0 IBU. We ended up with ~70 IBU before dryhop and ~80 IBU after dryhop, tested by Alpha Analytics.
On the big system, it will take ~30min to chill and transfer 10bbl. We added flameout hops, stirred for a few min then let it sit for ~20min, then started transfer. So at the end those flameout hops were in 200F+ for about an hour. We didn't end up with some ridiculous IBU number and the end product tastes only slightly more bitter than the test batches.
Going forward, the next IPA we do we will only bitter with ~30IBU and hopburst at flameout. I expect it to end up with ~65IBU tested, and perceive about as bitter as Sculpin.
The moral of the story is that you should just brew a batch to get a starting point and use your senses on the end product to refine the beer. Don't get caught up on IBU calculations, it will drive you nuts unnecessarily and it's just a number that loses relevance when you consider all the other factors that contribute to perception of bitterness. In this case, perception is reality.
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