All Challenger brews

[mysterio]

Regarding the hop additions in Coniston bluebird:

This used to be contract brewed by Brakspear. The former Brakspear head brewer (Peter Scholey) has the contract to brew it via his Beer Counter company.
Currently contract brewed at Hepworth for Beer Counter, under the supervision of Peter Scholey.
The ingredients and abv are different to the CAMRA Supreme Champion cask ale which continues to be brewed by Coniston.
Ingredients: Maris Otter and crystal malt; Challenger hops - mainly at the end of the boil.

That suggests to me that they will be deriving at least half of their IBUs with additions towards the end of the boil.

[prodigal2]

Regarding the hop additions in Coniston bluebird:

This used to be contract brewed by Brakspear. The former Brakspear head brewer (Peter Scholey) has the contract to brew it via his Beer Counter company.
Currently contract brewed at Hepworth for Beer Counter, under the supervision of Peter Scholey.
The ingredients and abv are different to the CAMRA Supreme Champion cask ale which continues to be brewed by Coniston.
Ingredients: Maris Otter and crystal malt; Challenger hops - mainly at the end of the boil.

That suggests to me that they will be deriving at least half of their IBUs with additions towards the end of the boil.

Cheers for that titbit of info Mysterio
Also this ties in with what Ross was saying about his single hop brews.

Now the next point is to get my head around how you calculate the IBU's at differing times in the boil

This thread has been great I have learnt so much so far

[Barley Water]

There are published tables which relate lenght of boil to anticipated percentage hop utilization. I think the book "Designing Great Beers" has examples of the calculations if you like doing things the old fashioned way (in other words figuring it out yourself with pencil and paper). Otherwise, any half decent brewing software will quickly figure this stuff out for you and you can effectively just punch in the numbers and get your answer without really knowing anything.

[prodigal2]

There are published tables which relate lenght of boil to anticipated percentage hop utilization. I think the book "Designing Great Beers" has examples of the calculations if you like doing things the old fashioned way (in other words figuring it out yourself with pencil and paper). Otherwise, any half decent brewing software will quickly figure this stuff out for you and you can effectively just punch in the numbers and get your answer without really knowing anything.

I'm currently keeping away from brewing software until I know a bit more about calculations like this.
I like to know how to do things the longhand way before using the shorthand so to say. I find if things fall over, which technology based stuff tends to do at some stage, I like to know that things can still be dealt with
So if you excuse me I need to find the relevant calcs and down load them onto my PDA(notepad and pencil)