Beer Forum

Is someone talking about Janet's Brown??? Where's Shat and the Entourage?

my bad my last statement was incorrect was just wondering if my Chloride to Sulfate ratio is acceptable for your water profile.

And, yet another question.
The above recipe calls for 6.5 alpha on the NB.
The ones I have are at a whopping 10.6.
I am going to go with using 2/3 oz per oz called for.
Am I in the ballpark? This math makes my head hurt, but I think it is correct.
I just doughed in BTW.
2/3 oz. Of the NB in the mash, so that's what Im gonna go with.

the way to do it is go same weight oz for oz for all additions past 20 mins, then subtract the appropriate number of oz from the bittering additions to make up for the extra IBUs given by the higher alpha hops. Likewise, if the hops have lower alpha, you add more to make up the difference. If there are other additions in between, try to split the difference between them.

HTH-

BDawg wrote:the way to do it is go same weight oz for oz for all additions past 20 mins, then subtract the appropriate number of oz from the bittering additions to make up for the extra IBUs given by the higher alpha hops. Likewise, if the hops have lower alpha, you add more to make up the difference. If there are other additions in between, try to split the difference between them.

HTH-

Very useful information. Thanks for the simple tip I have never read about or thought of myself.

Cheers, Sakai

If you try to adjust for higher alphas in your 20-0 minute additions, you will be getting the 'correct' level of bitterness from those additions, but the flavor and aroma compounds don't necessarily follow bitterness in a linear fashion, and you may end up short changing yourself there.

I just dialed back the mash hops and the 60 minute addition.
Left everything else the same. The wort yested awesome!
I used dry yeast, even

snowcapt wrote:The wort yested awesome!

I'm sure it did...