d32h9
Member
Hey all,
So, I've been brewing for about 4 months now, and have made several fairly good beers. I've been using True Brew kits and adding extra ingredients to make them "my own."
I downloaded a brewing tool and decided to make my own beer not using a kit (still using extract.) When I added the hops that I wanted, I landed in the correct IBU range that I was looking for (about 20-25 IBU). I noticed, however, that I had a 6.5Gal boil size set. I brew on a stove top, and generally boil about 2-2.5Gal, then add it to 3Gal of cold water once I've cooled my boil. This being the case, I changed the "boil size" to 2.5Gal, and it cut my IBU in half!
I can understand that not boiling the whole batch would lead to fewer IBUs, however I'm wondering why the beers I have done taste so good/hoppy if they had an obviously low IBU value?
I've made an IPA that tasted very hoppy and bitter, as you would expect. When I entered it into my program, with a boil size of 6.5Gal, it hit about 48 IBU, which is what I would expect, because that is how it tasted. However, when I made it, I only boiled 2.5Gal, which my program tells me would drop my beer to like 23 IBU.
I'm having a hard time understanding why a "low IBU beer" based on a low boil volume would taste as hoppy as something I would expect from a 40+ IBU Beer? Any words of wisdom?
So, I've been brewing for about 4 months now, and have made several fairly good beers. I've been using True Brew kits and adding extra ingredients to make them "my own."
I downloaded a brewing tool and decided to make my own beer not using a kit (still using extract.) When I added the hops that I wanted, I landed in the correct IBU range that I was looking for (about 20-25 IBU). I noticed, however, that I had a 6.5Gal boil size set. I brew on a stove top, and generally boil about 2-2.5Gal, then add it to 3Gal of cold water once I've cooled my boil. This being the case, I changed the "boil size" to 2.5Gal, and it cut my IBU in half!
I can understand that not boiling the whole batch would lead to fewer IBUs, however I'm wondering why the beers I have done taste so good/hoppy if they had an obviously low IBU value?
I've made an IPA that tasted very hoppy and bitter, as you would expect. When I entered it into my program, with a boil size of 6.5Gal, it hit about 48 IBU, which is what I would expect, because that is how it tasted. However, when I made it, I only boiled 2.5Gal, which my program tells me would drop my beer to like 23 IBU.
I'm having a hard time understanding why a "low IBU beer" based on a low boil volume would taste as hoppy as something I would expect from a 40+ IBU Beer? Any words of wisdom?