StallionMang
Active Member
- Joined
- Sep 3, 2007
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Hi all.
I started using BeerSmith to calculate IBU values, and I have been tweaking the hop additions to a particular recipe because I would be doing a partial boil (2.5 gal) instead of a full boil. The particular recipe I am looking at has an initial hop addition of 1.5 oz (assuming full boil).
Now for the partial boil, I have 2 choices, and I am trying to decide which would be best.
Approach A: Double the initial bittering hops addition to 3.0 oz, but leave all of the other additions the same.
Approach B: Increase all of the additions (bittering, flavoring, and aroma) by a more moderate amount in order to achieve the same IBU as Approach A.
Now, to determine which of these approaches would be best, I need to know how an increase in the boil gravity affects hop utilization. Does it only affect the bittering aspect of hops utilization? If so, then Approach A would be best. Or does it decrease utilization in all aspects (bittering, flavoring, and aroma)? If so, then Approach B would be best.
Any guidance you all can offer would be greatly appreciated.
Thanks,
Robert
I started using BeerSmith to calculate IBU values, and I have been tweaking the hop additions to a particular recipe because I would be doing a partial boil (2.5 gal) instead of a full boil. The particular recipe I am looking at has an initial hop addition of 1.5 oz (assuming full boil).
Now for the partial boil, I have 2 choices, and I am trying to decide which would be best.
Approach A: Double the initial bittering hops addition to 3.0 oz, but leave all of the other additions the same.
Approach B: Increase all of the additions (bittering, flavoring, and aroma) by a more moderate amount in order to achieve the same IBU as Approach A.
Now, to determine which of these approaches would be best, I need to know how an increase in the boil gravity affects hop utilization. Does it only affect the bittering aspect of hops utilization? If so, then Approach A would be best. Or does it decrease utilization in all aspects (bittering, flavoring, and aroma)? If so, then Approach B would be best.
Any guidance you all can offer would be greatly appreciated.
Thanks,
Robert