Hey there,
I’m planning on making a Sierra Nevada Pale ale clone. I started with the recipe on the Sierra Nevada web site. I put it into Brewfather but the IBUs come out way too high…in the 50s instead of the 38 they list on the web site. So Questions:
1. Should I adjust the recipe to approach the listed IBUs?
2. If so should I adjust hop amounts or timing.
3. (Unrelated) I do not have temp control and the recipe calls for Chico at 68F. Should I use Chico and pressure ferment or should I use Kveik yeast (I have Voss and Lutra).
Thank you for any advice you have.
Cheers!
I’m planning on making a Sierra Nevada Pale ale clone. I started with the recipe on the Sierra Nevada web site. I put it into Brewfather but the IBUs come out way too high…in the 50s instead of the 38 they list on the web site. So Questions:
1. Should I adjust the recipe to approach the listed IBUs?
2. If so should I adjust hop amounts or timing.
3. (Unrelated) I do not have temp control and the recipe calls for Chico at 68F. Should I use Chico and pressure ferment or should I use Kveik yeast (I have Voss and Lutra).
Thank you for any advice you have.
Cheers!