So I had a recipie for an APA that I wanted to change around a bit for more of a citrusy kind of hop profile. The software I have however seems to think the IBU's will be pretty high (around 67). I just wanted to get some thoughts since this if the first time i've messed with a recipie and ive seen some post on here about problems with IBU calculations.
So im shooting for a fairly dry APA with a citrusy/flowery profile, balanced more toward hoppy but not overboard...maybe 40ish ibu
8lbs LME
1lb munich
.5 lb torrified wheat
.75lbs caravienna
1 oz citra 60 min
1oz simcoe 30 min
1oz chinook 0min
california yeast
dropping to .5 oz for ea looks like it gets to aound 35ibu..i guess im just curious if that seems right to you guys, i dont want to underhop and be more on the malty side
So im shooting for a fairly dry APA with a citrusy/flowery profile, balanced more toward hoppy but not overboard...maybe 40ish ibu
8lbs LME
1lb munich
.5 lb torrified wheat
.75lbs caravienna
1 oz citra 60 min
1oz simcoe 30 min
1oz chinook 0min
california yeast
dropping to .5 oz for ea looks like it gets to aound 35ibu..i guess im just curious if that seems right to you guys, i dont want to underhop and be more on the malty side
