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Old 07-22-2009, 03:03 AM   #1
piperbrew
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Jun 2009
McKinney, Texas
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After listening to the Jamil Show on Oatmeal Stouts, I've decided to give Jamil's recipe a shot. I entered it into BeerSmith and noticed my IBU level is very low (28 IBU) compared to what it "should" be (36 IBU). Here is the recipe:

Batch Size: 6.00 gal
Boil Size: 8.71 gal
Boil Time: 90 min
Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)

Ingredients

Amount Item Type % or IBU
9 lbs 6.4 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 72.87 %
1 lbs Oats, Flaked (2.0 SRM) Grain 7.75 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 5.81 %
12.0 oz Victory Malt (28.0 SRM) Grain 5.81 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.88 %
8.0 oz Roasted Barley (500.0 SRM) Grain 3.88 %
1.80 oz Goldings, East Kent [5.00 %] (60 min) Hops 28.1 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Beer Profile

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.81 %
Actual Alcohol by Vol: 5.08 %
Bitterness: 28.1 IBU
Est Color: 35.3 SRM

I know Jamil uses ProMash and there's usually some variance, but the difference is huge and I can't figure out why. I don't want to over hop this beer because my BeerSmith measurements were way off. Any thoughts?

 
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Old 07-22-2009, 03:21 AM   #2

The differences wouldn't be that much. Are your hops the same AAU%? If not, you need to up the hops a little. Also, in an oatmeal stout, you probably won't notice a difference of 8 IBU's.
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Old 07-22-2009, 03:37 AM   #3
piperbrew
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Jun 2009
McKinney, Texas
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The AAU% are the same (5%) as Jamil's recipe. I'm sure the beer will be fine even at 28% IBU, but I'm just curious as to why my recipe is that far off.

 
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Old 07-22-2009, 03:45 AM   #4
JLem
 
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There are several different algorithms for estimating IBUs. BeerSmith allows you to choose between the Rager, Tinseth, and Garetz methods. Try switching these under Tools --> Options --> Bitterness and you'll see how much they can vary. It is likely that the method BeerSmith is currently set to is different from the one Jamil used in his.

I also discovered this when crafting my oatmeal stout - depending on which formula I used, the IBUs varied between 27 and 46. This prompted a whole thread on the subject that might help you understand the dilemma - http://www.homebrewtalk.com/f39/beer...opping-103930/. I now keep BeerSmith set to Rager since it seems to correspond best to my interpretation of bitterness.
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Old 07-22-2009, 04:01 AM   #5
BeerPressure
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May 2008
Dunkirk, NY
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Boil time in the book is 60 minutes also, you have 90 entered. that could make a difference.

 
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Old 07-22-2009, 04:18 AM   #6
piperbrew
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Jun 2009
McKinney, Texas
Posts: 91

I'll definitely check on what method my BeerSmith is set on.

As far as the boil time, it's at 90 minutes with a 60 minute hop addition based on the Jamil Show. I actually thought about bumping the hop addition up to 90 minutes with the start of the boil to increase the IBUs a little, but will probably keep it at 60.

EDIT: Rager method bumped the IBUs up to 33.6, so it looks like this was the main difference. Thanks for the advice.

 
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Old 07-22-2009, 11:48 AM   #7
jsullivan02130
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Your batch size is 6 gallons.
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Old 07-22-2009, 05:52 PM   #8
piperbrew
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Jun 2009
McKinney, Texas
Posts: 91

Oddly enough that's the batch size he gives. I was going to scale it down to 5 gallons once I figured out the IBU situation, but I don't know why Jamil sometimes provides recipes for 6 gallons. I figured he'd either do it for a 5 or 10 gallon batch, but I guess it's not a big deal to just scale it back for 5.

 
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Old 07-23-2009, 03:01 PM   #9
BeerPressure
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I think he plans for 6 gallons so 5.5 make it into the fermenter and then there is 5 gallons after trub.

 
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Old 07-28-2009, 03:58 AM   #10
jamilz
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Yes, that is the reason. All of the information on formulas, volumes, etc is in the book around page 40 or so in the section, how to brew these recipes.

 
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