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Old 07-22-2011, 12:00 AM   #31
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Originally Posted by Brew_4iT View Post
Are you serious dude? Even flavor and aroma can be quantifiable. Think about it... If you can calculate time by the amount of bittering for early additions, and the amount of aroma and flavor loss you have more than enough values for an expression to numerically value aroma/taste this hasn't been done yet???
If only it were that simple. Even the IBU calculations are very imperfect and don't singlehandedly give an accurate representation of how bitter. Even with the same IBU number, things like OG, FG, hop variety, and carbonation will affect perceived bitterness. You can try to quantify anything (and people do try on nearly everything), but how successful you are will be variable.

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when I first grab a sip of an IPA the first initial response is a thickly hopped beer. whether right or wrong I just do...
When you first take a sip of an IPA, you should be tasting a very hoppy beer. From all the BJCP guidelines:

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Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
However, an IPA shouldn't be thick. Sure, the hops add SOMETHING, but anything added by the hops completely negligible compared to sugars in solution.

Again, I don't understand why you're so hung up on this having to be an IPA. If you want to make an IPA, then make a hoppy beer. If you don't want to make a hoppy beer, don't make an IPA. It's that simple.

But if you're really so convinced that you're right, just brew it and enter it in a competition as an IPA and see how you do.
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Old 07-22-2011, 01:59 AM   #32
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[quote=slowbie;3106732]If only it were that simple. Even the IBU calculations are very imperfect and don't singlehandedly give an accurate representation of how bitter. Even with the same IBU number, things like OG, FG, hop variety, and carbonation will affect perceived bitterness. You can try to quantify anything (and people do try on nearly everything), but how successful you are will be variable.



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I'm not arguing these points I whole heartedly agree. Nothing is absolute, but numbers helps with precision. I like the fact that in brewing you can never replicate an exact beer twice, especially when aging is involved...

And no I'm not talking about the initial body of a beer, I was loosley expressing earlier in the thread when I first grab a sip of an IPA the first initial response is a thickly hopped beer. whether right or wrong I just do...

I'm not claiming that I know all the answers, I still have a lot to learn I admit that.
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Old 07-22-2011, 02:17 AM   #33
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There ya go
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Old 07-22-2011, 02:21 AM   #34
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Call it a cascadian dark IPA when you are done too!

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