I am trying to get a handle on the whole bitterness of beers. I made this a couple of months ago and would like to attach a number to the taste so to speak.
Specialty Grains
* 0.5 lbs. Dingemans Caramel Pils
* 0.25 lbs. Briess Special Roast
* 0.125 lbs. Dingemans Biscuit
* 0.125 lbs. Simpson's Chocolate
Fermentables
* 6 lbs. Gold Malt Syrup
Boil Additions
* 1 oz. Willamette (60 min)
* 1 oz. Kent Goldings (30 min)
* Danstar Nottingham Ale Yeast. Optimum temperature: 57-70° F.
Also this is a sort of a stupid question, but do specialty grains have any sort of impact on IBU? I know malt does.
Specialty Grains
* 0.5 lbs. Dingemans Caramel Pils
* 0.25 lbs. Briess Special Roast
* 0.125 lbs. Dingemans Biscuit
* 0.125 lbs. Simpson's Chocolate
Fermentables
* 6 lbs. Gold Malt Syrup
Boil Additions
* 1 oz. Willamette (60 min)
* 1 oz. Kent Goldings (30 min)
* Danstar Nottingham Ale Yeast. Optimum temperature: 57-70° F.
Also this is a sort of a stupid question, but do specialty grains have any sort of impact on IBU? I know malt does.