Quote:
Originally Posted by KCrockaholic
I don't know who to trust between Daniels, Garetz, Rager, and Tinseth. Why do all of their systems have such a wide discrepancy between their IBU ranges for the same formula?
I read that article, and it was good. And although beer can be whatever you want it to be, I just think 5 to 15 IBU's isn't an IPA. We want this to be an IPA, but we're taking away the classic IPA bitterness. I've literally never found an IPA with lower than 35 or so IBU's. Maybe this can be a new fad that CP has come up with, also maybe since I'm new to this, I'm overthinking it.
|
The original recipe shown in the OP is actually about 48IBU, I have no idea why its showing what it is.
That being said you can get a rough estimate of IBU's being put into the beer but maltiness, attenuation, and many other factors can cover much of that bitterness or expose it.
Think about session IPA's (no real such thing) with low ABV only having about 30IBU but tasting very hoppy vs an Imperial Stout with 100IBU that has almost no hoppiness to it.
This recipe at roughly 6% with almost no maltiness due to grain bill, 48IBU with a decent dry hop its going to have some hop flavor to it for sure.
General rule of thumb that distinguishes an IPA from a Pale is an IPA has at least 1 IBU / point of OG over 1.00.
Meaning 1.060 OG should have 60+IBU.0
That being said as mentioned before many breweries are going lower on IBU and higher on dry hop and late hop addition.