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Old 12-12-2008, 04:59 PM   #11

Originally Posted by uncleozzy View Post
Isn't that what I said? I calculated (assuming a 2.5-gallon boil) ~1.130, ~35-45 IBU wort using all the bittering hops and all the extract. Using only the DME and all the hops, you wind up with more like ~60-75 IBU. If you want to do late addition and wind up with similar bitterness, reduce the bittering hops until you wind up with ~35-45 IBU in your (pre-top-up) wort.
I misunderstood, carry on!

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Old 12-12-2008, 05:09 PM   #12
Sep 2008
Posts: 168

Originally Posted by flyangler18 View Post
I misunderstood, carry on!
No prob

Honestly, all my brews so far have been late-extract addition, and I haven't adjusted the bittering hops on any of them. They've all been bittered with low-AA% hops, though, so it didn't make a huge difference.

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Old 12-12-2008, 05:23 PM   #13

Yeah, I just had to double-check your logic. It's been so long since I've done partial boils that my mind was a little foggy on the particulars. In referring to Palmer's extract brewing section in Brewing Classic Styles, splitting the extract in half (or approximately half) and using all the hops according to the recipe will keep you at the appropriate IBU level for the style/recipe.

When you go to full volume boils, then bittering adjustments are necessary. Things get a little wonky.

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Old 12-12-2008, 08:42 PM   #14
May 2008
Pen Argyl , PA
Posts: 207

Thanks for all this info. I will be doing this tomorrow night. I will keep you all posted.

Happy brewing!!!!!!!!!

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Drinking:Belgian Wit. Hophead IPA, Weyerbacher Big Brews

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