à Flannagáin
Well-Known Member
The bittering effect is less noticeable in beers with a high quantity of malt, so a higher IBU is needed in heavier beers to balance the flavor. For example, an Imperial Stout may have an IBU of 50, but will taste less bitter than an English Bitter with an IBU of 30, because the first beer uses much more malt than the second. The technical limit for IBU's is around 80, others have tried to surpass this number but there is no real gauge after 80 IBUs when it comes to taste threshold. -wikipedia
So, is there a formula for measuring the maltiness that counteracts with the IBU's to make them more or less noticable and results in a number for more precise bittering measurments?