I know that one of the important things will be hop utilization factor but that is the easy part.
How do I know what IBU the wort should have if it gets diluted and I want to reach X IBU in the final product?
Say I brew a 2 gallon batch and top it up with 1 gallon of water....the IBU should be at 40 after the fermentation, but what is the IBU in the 2 gallon wort before dilution?
How do I know what IBU the wort should have if it gets diluted and I want to reach X IBU in the final product?
Say I brew a 2 gallon batch and top it up with 1 gallon of water....the IBU should be at 40 after the fermentation, but what is the IBU in the 2 gallon wort before dilution?