Hope I didn't miss a thread about this, but has anybody listened to the latest Basic Brewing Radio
podcast? The topic is the result from the BYO partial boil experiment
, comparing hops utilization and color differences between full boil, partial boil, and partial boil with late extract addition in extract and PM brewing.
The results--as tested by a lab--are really surprising. Despite boil gravities of 1.068, 1.127, and 1.077, respectively, the measured IBUs in the fermented beer were roughly the same (about 60, give or take; the BU:GU was the same in all three).
What does this do to our ideas about hops utilization, when you can get, essentially, similar bitterness in 1.100+ wort as in sub-1.070 wort? Tinseth's table, for example, shows 36% less utilization for a 60-minute charge in a 1.120 wort vs. a 1.070 wort.