beertroll
Well-Known Member
I just tapped a hopbursted IPA I made recently. SG 1.058, FG 1.005, 59 IBUs, with Galaxy, Pacific Jade, and Pacifica hops. Hop additions were at 15, 5, flameout, and dry hop. It's really, really tasty, but the bitterness is smooth to the point of nonexistence. I expected that to some extent, but I was surprised at how extreme it is. On paper, it should be a pretty bitter beer (just shy of a 1:1 ratio), but in practice it's more like a very mellow pale ale. My wife actually liked it, and she hates IPAs with a passion.
Anyway, I love the flavor I get with hopbursting, and I'm working on a recipe for a DIPA using the technique. I realize I can push the ratio quite a bit harder and still get a good beer. I just don't want to overshoot and produce an undrinkably bitter DIPA, especially if I'm using over a pound of hops in a 5 gallon batch ($$$). Has anyone worked out a rough equivalence metric for hopbursted bitterness, similar to the way we assume FWH bitterness to comparable to a 20 minute addition?
Anyway, I love the flavor I get with hopbursting, and I'm working on a recipe for a DIPA using the technique. I realize I can push the ratio quite a bit harder and still get a good beer. I just don't want to overshoot and produce an undrinkably bitter DIPA, especially if I'm using over a pound of hops in a 5 gallon batch ($$$). Has anyone worked out a rough equivalence metric for hopbursted bitterness, similar to the way we assume FWH bitterness to comparable to a 20 minute addition?
