Breadontap
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- Apr 15, 2014
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So I have been thinking about this a little bit and wanted to get some different opinions. I have seen different ratios regarding IBU:ABV but after brewing a Belgian IPA that is really out of balance I had to consider another variable. I think residual sweetness needs to be a variable considered while brewing for balance.
The beer I just brewed is 1.009: 9% ABV : 70 IBUs. Obviously far from the ratio below. The hops are great but the alcohol and bitterness are both a little to high for what I would consider balanced for an IPA.
I brewed it on my new system and had way more boil of than I had experienced with a test water run. I wound up with 2 gallons an hour boil off.
Anyways, has anyone considered a 3 term ratio of FG:ABV:IBU? (FG being a single point above 1.000) This is really just a guide line for recipe development.
I understand that not all styles are meant to be totally balanced i.e IPA = high IBU, Scotch ales = high FG. I think this could be used on anything from a barley wine to a American lite lager.
I was looking at a ratio of 1:0.5:4
This would give your dry lower ABV sours relatively low IBUs and your pale ales at a reasonable 1.010:5:40.
I feel pretty good about the FG: ABV but the IBU I think could use some tweaking. Maybe between 3 & 4.
Let me know what you think.
The beer I just brewed is 1.009: 9% ABV : 70 IBUs. Obviously far from the ratio below. The hops are great but the alcohol and bitterness are both a little to high for what I would consider balanced for an IPA.
I brewed it on my new system and had way more boil of than I had experienced with a test water run. I wound up with 2 gallons an hour boil off.
Anyways, has anyone considered a 3 term ratio of FG:ABV:IBU? (FG being a single point above 1.000) This is really just a guide line for recipe development.
I understand that not all styles are meant to be totally balanced i.e IPA = high IBU, Scotch ales = high FG. I think this could be used on anything from a barley wine to a American lite lager.
I was looking at a ratio of 1:0.5:4
This would give your dry lower ABV sours relatively low IBUs and your pale ales at a reasonable 1.010:5:40.
I feel pretty good about the FG: ABV but the IBU I think could use some tweaking. Maybe between 3 & 4.
Let me know what you think.