Hopbursting IBUS, recipe advice
I'm going to be making a hopbursted American IPA next week and was wondering about the IBU calculations. Recipe is:
Mash: 148F, 90 minutes, 80% efficiency
FG: ~1.014 (hopefully lower)
Yeast: WLP090 (San Diego Super)
2lbs American Munich
2lbs Maris Otter
Bravo for bittering (FWH, will adjust IBU to around 65 if needed)
20min: 1/4 oz each: Cascade, Columbus, Chinook, Amarillo
Dryhop- 1 oz each Cascade, columbus, Chinook, Amarillo
Beer Calculus calculates the IBUS of the late additions as 60IBU (Tinseth), but I understand Jamil has said that utilization drops off by about half after 20 minutes- is that included in the Tinseth formula, or should I increase my hops? I think that 1oz total every 5 minutes in the last 20 min of the boil is a good amount so I would probably just add a bittering addition as FWH to get up to 65 or so if the actual late additions are more like 30 IBU. What do you guys think?
Any other recipe advice would be great too, such as blending all hops equally or using more of certain ones than others. Also, am I setting myself up for hops haze, or can I clear this beer up with gelatin? I'd like to enter it in some competitions. Thanks!
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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