Homebrewers Association | AHA Forum
General Category => General Homebrew Discussion => Topic started by: oscarvan on December 22, 2010, 04:49:14 PM
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In another thread about SMASH, someone mentions hopping to an HBU value equaling the points of the OG. This is the first time I've heard of this relationship. He mentions 1:1 Does anyone else consider this ratio?
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That's pretty much how I decide on the bittering of a beer. Either through research or experience I determine a BU:GU (bittering units:gravity units) ratio and use that as a guide. For example, for AIPA I like 1:1 or even 1.25:1. For German pils, it's .8-1:1.
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It is more or less self evident that the balance between bitterness and malt flavor and sweetness is an important recipe consideration. All else being equal, original gravity is a proxy for residual malt flavor and sweetness.
In terms of formerly thinking of a bittering unit to gravity unit ratio, like a lot of people I first read that in Designing Great Beers.
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I agree. Ray Daniels describes this in his book Designing Great Beers. I do not know if the idea originated with Ray.
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In terms of formerly thinking of a bittering unit to gravity unit ratio, like a lot of people I first read that in Designing Great Beers.
That one is siting on my desk and is next on my reading list, right after I finish Palmer, again. Of course there's also Making Cheese and Farmhouse Ales.......so many books, so little time.....sigh.
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The more I brew, the more it seems I keep going back to my recipes that have that 1:1 ratio (or close to it).
They just seem to shine a little brighter than most of the others.
Folks I share my beers with that have no knowledge of brewing seem to prefer them, as well.
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You need to read Desiging Great Beers. This is very very important. Priority One.
Yeah, the BU:GU ratio has been around for a while because of that book. Very handy. Following link has a chart for each style. Pretty schnazy.
http://www.tc.umn.edu/~rohw0009/homebrewing/calculator/bvcalc.htm