anotherbeerplease
Well-Known Member
I have brewed several very high abv stouts, 12-14% and I usually place the IBUS around 80-90 or more. I don't think you can get much more than 100 IBUs...
None of my brews have tasted overly bitter after a bit of ageing.
But seeing recipes for Belgian beers, which I love, typically IBUs for 9-10%+ beers are around 20 or 30. And Belgains don't taste overly sweet to me.
So now I am formulating my next stout recipe and I am wondering if I should back off on the IBUs? What is the difference between a 100 IBU imperial stout vs a 30 IBU strong belgian quad when they are at similar abv and neither taste overly bitter or sweet (to me)?
None of my brews have tasted overly bitter after a bit of ageing.
But seeing recipes for Belgian beers, which I love, typically IBUs for 9-10%+ beers are around 20 or 30. And Belgains don't taste overly sweet to me.
So now I am formulating my next stout recipe and I am wondering if I should back off on the IBUs? What is the difference between a 100 IBU imperial stout vs a 30 IBU strong belgian quad when they are at similar abv and neither taste overly bitter or sweet (to me)?