user 108580
Senior Member
- Joined
- Feb 9, 2012
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Ok..... I have a fairly complex question (at least I think it is).
I have a recipe that I have created using Beer Tools pro for an Orange Blossom Honey IPA. I plan on pasteurizing the honey and adding it at high krausean directly into the primary fermenter. I have read that by doing this you avoid boiling away the flavors from the honey, thus retaining them in the final product.
We plan on making 10 gallon batches (11 gallons total to include losses due to trub accumulation). My recipe calls for making 9 gallons of wort when cooled to pitching temperatures. I then plan on making a 2 gallon solution of my honey water (pasteurized) to add to the fermenters for a total of 11 gallons of wort.
My question is: How will this late addition of honey water affect my IBU's and OG?
I found a forum that showed and explained a formula for OG manipulation, is this correct?:
(OG 1 x Vol 1) + (OG 2 x Vol 2) / (Vol 1+Vol 2)
(55 x 5) + (90 x 1) / (5 + 1) = 60 or 1.060
I want to build my recipe in beer tools to reflect these potential changes so I don't dilute my IBU's to something outside of the style guidelines.
Any help would be greatly appreciated!
I have a recipe that I have created using Beer Tools pro for an Orange Blossom Honey IPA. I plan on pasteurizing the honey and adding it at high krausean directly into the primary fermenter. I have read that by doing this you avoid boiling away the flavors from the honey, thus retaining them in the final product.
We plan on making 10 gallon batches (11 gallons total to include losses due to trub accumulation). My recipe calls for making 9 gallons of wort when cooled to pitching temperatures. I then plan on making a 2 gallon solution of my honey water (pasteurized) to add to the fermenters for a total of 11 gallons of wort.
My question is: How will this late addition of honey water affect my IBU's and OG?
I found a forum that showed and explained a formula for OG manipulation, is this correct?:
(OG 1 x Vol 1) + (OG 2 x Vol 2) / (Vol 1+Vol 2)
(55 x 5) + (90 x 1) / (5 + 1) = 60 or 1.060
I want to build my recipe in beer tools to reflect these potential changes so I don't dilute my IBU's to something outside of the style guidelines.
Any help would be greatly appreciated!