Here I am looking through some recipes and I noticed that most people don't post the color or bitterness calculation used. It seems like the standard is Morey for color and Tinseth for bitterness. I ran some of my recipes through my software changing the calculation method and it can be quite a bit different. For example my IPA goes from 70ibu - tinseth to 77ibu - Ranger.
And color on my stout: 47SRM - Morey and 39SRM for Ray Daniels formula.
These are arguably considerably different colors and bitterness'.
What does everyone use, and which is most accurate in what situation?
And color on my stout: 47SRM - Morey and 39SRM for Ray Daniels formula.
These are arguably considerably different colors and bitterness'.
What does everyone use, and which is most accurate in what situation?