tennesseean_87
Well-Known Member
I know a lot of people talk about OG:IBU ratios in terms of making a balanced beer, and I myself consult a chart I downloaded to see how the balance stacks up. Maybe I'm missing something, but it seems like FG:IBU would be a better indicator. If you take a 1.06 beer but dry it out by mashing low or using sugar instead of malt so that it gets down to 1.005, will that carry 60 IBU just as well as a 1.06 only attenuating to a maltier 1.012 or so? Is the OG:IBU just a quick way to estimate the balance, or does higher alcohol help cover/balance the bitterness?