Originally Posted by ylpaul2000
I just listened to a basic brewing podcast in which a two part "hop ceiling" episode was discussed and an extremely hoppy beer was sampled and there was a discussion about how the beer got so hoppy. What was established was that no matter how much hops are used in a 60 minute boil the IBU ceiling will end up around 50. They explained that designing a recipe that included more than 50 IBU's at the 60 minute boil is a waste. The conclusion was that adding hops later in the boil (5-10 minutes before flame out) was much more efficient as far as increasing the IBU's goes.
I listened to this one to and frankly, I'm surprised a little that the information learned from it hasn't set the homebrew hop crowd on its a**. I was floored by it and started thinking about my last ipa recipe that I got from Nate Smith where it called for 18ibu 60" and another 18" ibu at 30 and then 3oz of flameout hops which I let steep for 30 min in the hot wort (his recipe didn't say to specifically do that, it's just something I find to work incredibly well for massive hop flavor and aroma).
That beer (Dankness IPA) was so bitter, it actually approached some of the commercial examples of IIPA, which I'm not in it for straight bitterness but it surprised me). I think BBR was on to something noting that only 50ibu is possible from any size or AA hop addition amount at 60 min, but clearly additional IBU can be picked up later in the boil. The CYBI clone recipe of FW Union Jack also follows a similiar method but it's bittering charge is at 90", which the podcast didn't address, but the bittering charge is still just south of 50IBU if my memory serves me right.
Basically I've learned that trying to shove IBU's greater than 50 at 60" is pointless, and has since saved my Warrior hop stash. Great podcast, especially the section with the hopbursted ipa with a massive (and only addition) amount of hops at 5 min that came out with some measured 80+ IBU. Neat stuff that I've actually (at least I think anyway) experienced.