Reducing ABV how do you scale hops?

[hotbeer]

If I scale the base malt back to take a recipe that produces a 7 - 7.5% ABV back to 5.25% or less, what do I do with the hops?

I've found some brief things that suggest that the hops needs to be scaled back more than the malts, but nothing that gives any idea how much.

I have an IPA recipe I've made several times that I like, but I'd like to get that flavor hop combo in a 5.0 to 5.25 ABV beer. Hops are all boil additions. It might be desirable to get a little more malt flavor to come through and let the hop notes sit in the back ground but make their presence known.... if that is possible.

 

[BigEd]

I don't know if there is any standard formula out there for this. The first thing I'd do is look at the ratio of OG to IBU. The ABV is being reduced by 25-30%, start by doing the same thing with the IBUs. If you want more malt flavor bring the IBUs down a little more. It might take a bit of trial and error to get to your goal.

 

[InspectorJon]

There is a BU/GU scale. Bittering units to Gravity units. Most brewing software has it I think. Matching that on the new beer would be a good place to start. Do a web search for “bu gu”. There is an old thread here on HBT that’s got good info.

 

[hotbeer]

Thanks to you both. That gave me some better search terms to google with. BU/GU especially.