I was recently sent an email from Ryan Shwayder, who has kinda reconceptualized the way he thinks of the BU:GU ratio. He calls his concept the "Relative Bitterness Ratio". Basically, the big change it to take the attenuation of the beer into consideration. His way of thinking is that the higher the attenuation of the beer, the more the blance will veer towards bitterness, so he's come up with a formula to account for that. I'm hoping. that we can start a discussion about the concept and its applicability. Part of the email I received from him reads...
"The short version is that I feel like BU:GU (Bitterness Ratio) doesn't consider something that is easily quantifiable; attenuation. I did a lot of work coming up with a good formula to adjust BU:GU based on your beer's apparent attenuation relative to all other beers (in the BCJP style guidelines), and finally came up with something worth sharing. You can find all the pertinent information linked here:http://www.madalchemist.com/archives/relative-bitterness-ratio/
I've sent him a link to this discussion so he can join in, too. So, what do you guys think? I'm gonna withhold some of my own comments until we get a discussion going.