Styrian Stunner, OG, IBU, and EBC?

[SiHoltye]

Gonna make a stunner in a couple of weeks, with so much experience of this brew out there, any additional advice to pull off a top stunner would be great, am looking forward to it anyhow!

Amount Item Type % or IBU
4.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 100.00 %
42.00 gm Styrian Goldings [3.80 %] (90 min) Hops 16.2 IBU
15.00 gm Styrian Goldings [3.80 %] (Dry Hop 3 days) Hops -
46.00 gm Challenger [7.50 %] (90 min) Hops 35.0 IBU
45.00 gm Styrian Goldings [3.80 %] (30 min) (Aroma Hop-Steep) Hops -
30.00 gm Styrian Goldings [3.80 %] (15 min) Hops 5.4 IBU
0.63 oz Burton Water Salts (Mash 60.0 min) Misc
24.00 L London, England Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.047 SGEst Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.52 %
Bitterness: 56.5 IBU Calories: 90 cal/l
Est Color: 8.8 EBC Color: Color

[bitter_dave]

I've not made Styrian Stunner, but if it comes out at 56 IBUs for a 1047 gravity beer it is going to be pretty darn bitter. As a general rule if the bitterness exceeds the gravity, as it does in this case (56 versus 47), it is likely to be pretty bitter. I can't find my copy of Olloson, but I'm pretty sure styrian Stunner is not very bitter at all.

[spearmint-wino]

My last Stunner went along the lines of this and is, if I say so myself, excellent, good bitter/sweet balance and buckets of flavour & aroma:

009 Styrian Stunner II

Size: 24.93 L
Efficiency: 79.6%

Original Gravity: 1.045
Terminal Gravity: 1.009
Color: 9.3
Alcohol: 4.65%
Bitterness: 28.17

Ingredients:
4715 g Maris Otter Pale
70.0 g Styrian Goldings (3.1%) - added during boil, boiled 90 min
30.0 g Styrian Goldings (3.1%) - added during boil, boiled 15 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
50 g Styrian Goldings (3.1%) - steeped after boil
1 ea Fermentis S-04 Safale S-04

[Vossy1]

SIH, both BD and DaaB are right regards the IBU's for this recipe and if your not particularly fond of bitter beers or don't have the time/patience to mellow one via maturing then stick with the original IBU of 23

However, even after 4 weeks maturing this beer is not 'that bitter' but that's only my opinion and it's your brew.

I'd stick to the original recipe and change it to your own tastes next time round

EDIT The above was meant to read that even after 4 weeks a beer with 50 IBU's and 1047 gravity will be bitter, but the longer you leave it the more it will mellow

[SiHoltye]

Cheers all,

Altered my original post recipe now:

Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 100.00 %
45.00 gm Styrian Goldings [3.80 %] (90 min) Hops 18.3 IBU
45.00 gm Styrian Goldings [3.80 %] (30 min) (Aroma Hop-Steep) Hops
25.00 gm Styrian Goldings [3.80 %] (15 min) Hops 4.7 IBU
15.00 gm Styrian Goldings [3.80 %] (Dry Hop 28 days) Hops
0.63 oz Burton Water Salts (Mash 60.0 min) Misc
24.00 L London, England Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.80 %
Bitterness: 23.1 IBU Calories: 90 cal/l
Est Color: 7.8 EBC Color: Color

Wil give this one a go. Thanks for your pointers one and all. This new AG'er should do a bit more recipe homework!