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Old 08-22-2006, 07:26 PM   #1
rcd
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Default What's the practical difference in doing 3+2 vs 2+3?

When boiling, I see some books say boil with 3 gallons, and add to 2, and others say boil with 2 and add to 3. What's the difference, really? Taste wise, I mean. Thanks a bunch.

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Old 08-22-2006, 09:12 PM   #2
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I believe it has to do with hop utilization. The lower the gravity (ie. the more water) of the boil the more bittering oil is extracted. I know when I got my 7 gallon brew pot I had to modify a few recipes to maintain the same IBU's. When it doubt, plug your ingredients into the recipator over at
http://hbd.org/cgi-bin/recipator/recipator

It will tell you the IBU's based on the amount of boiled water and other intangibles.

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Old 08-22-2006, 10:04 PM   #3
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Radical difference in bittering, if you don't change the hops. A simple example: TG 1.050, two gallon boil 1.125, three gallon 1.083. The same hops that would give you 50 IBU in the two gallon boil will give you 70 IBU in a three and almost 100 in 5 gallons!

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Old 08-23-2006, 12:51 AM   #4
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Holy craps, it's thar dramatic? I never realized that. How big of a difference is it from a four gallon boil to a five?

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Old 08-23-2006, 02:05 AM   #5
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Four in this example would be about 85 IBU. The guys at OSU have done a lot of research on the topic.

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Old 08-23-2006, 02:09 AM   #6
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Definitley a difference...the lower the gravity the more bitterness youll get for sure. When i used to do extract/partial mashes i would never get an overly bitter beer no matter what, but with allgrain i hardly ever use more than .5 ounce for bittering and my beers are still really bitter.

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Old 08-23-2006, 02:53 AM   #7
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Alright, so my situation: because of my smallish fryer, I can't do QUITE full boils, I'll be boiling 4.0 - 4.5 gallons down to 4 or so, topping off a little as I go, adding some DME to get my gravity right, and topping off with about one extra gallon in the secondary.

Bump my hops by about 20% or so, if I'm working off an AG recipe?

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