I'm just brewing my first CDA from a modified recipe. The original recipe would have yielded a beer with 122IBU! I cut the hops back (Chinnok and Centennial) to hit around 70IBU, which should be plenty for an IPA style beer. The beer itself is dark crystal and chocolate malts on a pale base, and is around 35-40SRM. When I racked to secondary, the beer was more malty sweet than hoppy bitter, which surprised me for a 70IBU beer (OG 1.055, FG 1.014).
My question: Does the type of grain (I guess that affects pH) and gravity of the wort affect hop utilisation? Is 120 IBU (tinseth calculation) in a beer of this kind really much lower?
My question: Does the type of grain (I guess that affects pH) and gravity of the wort affect hop utilisation? Is 120 IBU (tinseth calculation) in a beer of this kind really much lower?