Originally Posted by brycelarson
Just to clarify the conversation - 1 IBU = 1 PPM of Alpha Acid. You're correct - but PPM works in all units. That doesn't mean that Alpha Acid is the only thing that creates the bitterness profile of beers - technically it's the only thing represented in the IBU number.
For chemistry-types, is there anything that happens specifically to the Alpha Acid during a longer, below boiling soak or does it just allow for a more complete AA extraction?
I view home brewing as a chemistry experiment. I'm capable of making some excellent beers - but with the really great selection in local stores I can't claim to make better beer than I can buy. I figure that brewing is a fun activity with tasty results. So, with that in mind, I think I'll plan to do a split batch. I'll brew a basic IPA and split the collected wort to two boils. I'll do a FHW on one and the standard hop schedule on the other. I can then have some bjcp certified friends blind taste them and tell me what they think.
So, for those of you that have done FWH (I haven't yet) - if I were aiming to keep IBU totals similar how should I proceed? Should I simply replace the 60 minute addition?
Obviously I want to make a tasty beer - but with something like this the fewer variables the better. I'll prob stick to a very basic malt profile and maybe just go with multiple additions of a single hop. Any suggestions for very basic but tasty IPA recipes?
I agree with a basic malt profile and pick a hop like Centennial or Simcoe. If you go with a low AA like Cascade, you will need double the first hop addition to get a similar bitterness
10lb 2 row
.75lb crystal 10 through 60, your choice
1oz hops at 60 vs FWH to compare
1oz hops at 15
1oz hops at 5
1-2oz dry hop