Gabe

Recipes 

I think I made a boo boo. I brewed this recipe today and failed to notice the alpha acids of my NZ Pacific Gem Hops that I used . At 16.3% , and using 2 oz I ran my IBU's up to 120 that included 1 oz of NZ Hallertaur at 8.9% AA. I realized what I had done when I put this in promash ( After I brewed) What do you guy's think ? Major F or OK??? Heres the recipe: English Pale Ale

Mash-Extract

4.5 lbs Pale malt Extract
2# 2 row malt
1# Munich malt
.25# 60 l Crystal
.5# 20 l Crystal
you know my Hop portions from above : And WLP007 Dry English Ale yeast
Cheers

God Emporer BillyBrew

Recipes 

Let it mellow.

__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

Ivan Lendl

Recipes 

yeah thats gonna be one bitter somebitch...even at 20 percent utilization your still looking at 97 ibu's just for the pac gem. Hopefully the lb of munich will give it some malt backbone, it will probably be potable if not great.
do you add the extract to the boil right away? How big of a boil do you do? When i do extract beers id do 3-4 gallon boils and would get really low hop utilization (like under 20 percent). It might not be as bitter as you think...

__________________
Primary: empty
Secondary: empty
Bottled: Barbarian IPA
Up next: Configuration 9

Gabe

Recipes 

I boil a full 5 gal batch to make sure I get my bitterness. Herin lies the prob. And yes I add my extract once boil commences. When I took my reading I was off my OG of 1.048 mine was 1.040, not to much off but will this also affect my hop levels ? Im not too worried because I am a patient brewer. I'll just give her more time conditioning. Brew an let learn. Cheers

digdan

Recipes 

I thought IBUs max at 100

Walker

Recipes 

Typical human PERCEPTION of IBUs maxes at 100, but you can put as many IBUs as you want into the brew.

Once it gets above 100 IBUs, you won't be able to tell if it's 110 or 239 or whatever....

-walker

__________________
Ground Fault Brewing Co.
Proud member of the GRABASS Brewing Disorganization
Help me give childhood cancer the middle finger and donate to the St. Baldrick's Foundation.
If everybody here gave just $1, it would rattle the walls in a big way.

Baron von BeeGee

Recipes 

Actually, I'm pretty sure that you will reach a saturation point in the wort at which point the acids can't be isomerized any longer and will just precipitate out. But, yeah, it's largely academic since you won't be able to taste it, anyways!

david_42

Recipes 

You won't notice it, much. It will mellow out after a month or two. There doesn't seem to be a practical limit on IBU, I've seen tests at OSU measuring 300 IBU, but you really can't tell once the ale is past 100.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

Gabe

Recipes 

Thanx guy's for the reasurance, I don't care that I over hopped, it's just that I'm striving for brews that coencide with style so I guess I'll pay more attention to my AA next brew sess. Cheers

david_42

Recipes 

With high AA hops, it becomes important to pay attention and not just go by weight. I have Columbus from two different sources, one is whole @10.8% and the other pellets @ 14%. I've seen experimental hops (OSU) at 19%!

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"