Hi guys,
First time poster, long time lurker. I've brewed 10+ times and am starting to experiment with my own recipes. I realize that I still have a ton to learn and am curious about brew theory.
I am well aware of the Bitterness Ratio, that is Bitterness Units / Gravity Units. The higher the Original Gravity, the more IBUs you can pump into the beer without it seeming bitter. But isn't there going to be more to the perceived bitterness than just the OG?
Final Gravity lowers as the fermentable sugars are churned into alcohol. Higher FG corresponds to a sweeter finished beer. Is it wrong to assume that a higher final gravity will also counteract the bitterness of a beer, as it balances bitter with sweetness (vs bitter with booziness)?
Example:
1.071 OG
43.5 IBU
.615 Bitterness Ratio
1.020 Est. FG
My gut tells me that if this beer finishes at 1.020 that it will be too sweet and that it requires more IBUs to balance it out.
Mike
First time poster, long time lurker. I've brewed 10+ times and am starting to experiment with my own recipes. I realize that I still have a ton to learn and am curious about brew theory.
I am well aware of the Bitterness Ratio, that is Bitterness Units / Gravity Units. The higher the Original Gravity, the more IBUs you can pump into the beer without it seeming bitter. But isn't there going to be more to the perceived bitterness than just the OG?
Final Gravity lowers as the fermentable sugars are churned into alcohol. Higher FG corresponds to a sweeter finished beer. Is it wrong to assume that a higher final gravity will also counteract the bitterness of a beer, as it balances bitter with sweetness (vs bitter with booziness)?
Example:
1.071 OG
43.5 IBU
.615 Bitterness Ratio
1.020 Est. FG
My gut tells me that if this beer finishes at 1.020 that it will be too sweet and that it requires more IBUs to balance it out.
Mike