Vienna/Cascade SMaSH IBU's

[Seattlesound]

Hey I chose a Vienna/Cascade smash as my 2nd all-grain.

10lbs Vienna malt
Nottingham Yeast
1 oz Cascade 60min
1 oz Cascade 15min
1 oz Cascade dry hop
1.050 SG down to 1.009 in 2 weeks

Now Beersmith calculated 28IBU but I tried a bottle after a week and it tastes almost as bitter as Half Pints Little Scrapper IPA which they label as 50IBU. I actually enjoy it but not everyone is a fan.

Does hops bitterness settle down as it conditions?

(I think using 2-row would have made this a pretty damn close accidental clone)

 

[Krazykripple]

taste it when it's carbed and cold, it will be very different

 

[Captain Damage]

I wonder if maybe the Vienna malt might need a little time to mellow? I made an all Munich malt beer once and it had a very burnt, bitter taste until it had aged for about two months. Then it had transformed into a rich toast flavor. So even if it tastes harsh after carbing, give it a month, maybe two.

 

[Seattlesound]

Definitely tried it cold and carbed. The malt bitterness is a interesting take, it almost tastes like the bitterness is fruity from the hops but I'm curious if thats what it could be.

I know dry hopping is for aroma, but the bitterness difference was very noticeable when I had a sample after the primary fermentation and after the secondary with dry hops. Something to check after the next smash brew.