london pride

[ColinKeb]

I probably said as a rule of thumb the BU/GU ratio shouldn't exceed one (but as you store your hops on the wardrobe if you aim for a ratio of 1 it will come out closer to 30 ibus due to the loss of AA% that occurs with age)


BU=bittering units/IBUs
GU=gravity units or OG

ah I see , sorry for misquoting you Daab , Im sure the wardrobe storage technique does affect the hops as well Beer smith reckons on up to 65 IBU's for a strong ale thats what i was going off, that would be way to bitter for me though, i tend to hit around 40 ish i reckon mind you using my hops that could be anything

[ColinKeb]

yep just checked it on beersmith mine works out at 43 IBU's given the time degredation of the hops

[Madbrewer]

if you do decide to use the dave line one be carefull of the hops measurements, for ages i thought i was brewing very bitter beer then Daab pointed out that hops have more acidity these days so you need to scale the amounts down to suit.

With the Wheeler books though at least you can double check the Published EBU's with your own hops to make sure you are not over bittering your brews. Although in cases where there's a published profile to work from you could calculate the hops based on what you are working for EBU-wise IIRC (not having my book to hand) I dont think the Line books give a Hop Alpha Acid table for common hops at the time nor do the beers state EBU's? Though the American Principle of Bittering Units is based on lines work I don't think that the knowledge around at the time made the bitterness of bought hops easy to calculate as they are today. Has anyone therefore got any advice as to how better adjust the hops for a brew, in absence of a published EBU/IBU figure? (i.e. is there a ballpark '20% should work' theory?)

[ColinKeb]

depends on the beer you brew and your taste , 40 IBUs is about right for a bitter i think but others may not agree. im saying nothing about 10 IBUs per 1% strength .........Daab ?