[amh0001]

Hello all,

I have a couple questions for ya.

First off I am going to attempt to clone Ellie's Brown from Avery. I think it is bad ass they give the recipe on their website:
http://averybrewing.com/brewery/recipes-for-homebrewers/

Here is what I have plugged into beer smith, but the IBU's show so low. The website says 28 IBU's, but beersmith only shows 8. Is this a calculation error on part of the 0 min addition? I'm using regar.





Recipe: Ellies Brown orginal
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.056 SG
Estimated Color: 23.2 SRM
Estimated IBU: 8.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 2.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
13.1 oz Munich Malt (9.0 SRM) Grain 2 8.2 %
9.8 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.1 %
0.13 oz Bullion [7.60 %] - Boil 60.0 min Hop 5 4.6 IBUs
0.32 oz Sterling [5.10 %] - Boil 30.0 min Hop 6 3.9 IBUs
1.01 oz Sterling [5.10 %] - Boil 0.0 min Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs


Now, onto my second question:

I notice when my beer is brand new, it has more of a grainy flavor. As time goes on (1 week) that falls out, as the beer matures? I really enjoy that malty grainy flavor, and I would like to have it up front in my beers. I notice as the beer ages the flavor is still somewhat there but its in the end and not up front. How could I maintain that malty flavor? I noticed this in Biermuncher cent ale, and also in Jamils scottish 60.

Thank you!

[jeffy]

That 60 minute Bullion addition has got to be wrong.  Try moving the decimal point and see what Beersmith says.

[a10t2]

You're using Rager's formula, so the (large) whirlpool addition isn't being factored into the IBU estimate. In reality, the hops are in contact with the hot wort and being isomerized the entire time. The 28 IBU they give is probably a measured value.

[amh0001]

Thanks a ton for the replies, but there is some conflicting advice here. Let me know which i should follow, or perhaps i will brew it and taste myself.

[blatz]

I would follow both of their advice.

Temporarily change the 0min Sterling to 20min and see what the IBU contribution is. Remember that IBU number.  Change the Sterling back to 0min but now bump up the Bullion at 60 until the total IBUs for the recipe equals 28 minus the IBUs you calculated if you had the Sterling at 20 min.

For example, if changing the Sterling to 20 min shows it would contribute about 7 ibus, you'll need to increase the amount of Bullion by about 12.5 IBUs to get the appropriate amount of bitterness. 

Now its important to note, you're going to want to keep that Sterling in a whirlpool above 180df for at least 30 min to get the full effect.