[klickitat jim]

@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish (BeerSmith using Tinseth) and while I personally think that's pretty high, I could still see a little more bitterness as being welcome in my IPAs.

If you have a BU:GU ratio that high and your still looking for a little more bitterness you could try bumping your sulfate up way way high. like 250-300ppm

THIS^^^^  Try it the easy empirical way to see if you like it...add 1-2 tsp. of gypsum to the kettle.

Might pick some up at lhbs next trip. Unless they have it at hardware store lol

[bluesman]

@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish (BeerSmith using Tinseth) and while I personally think that's pretty high, I could still see a little more bitterness as being welcome in my IPAs.

If you have a BU:GU ratio that high and your still looking for a little more bitterness you could try bumping your sulfate up way way high. like 250-300ppm

THIS^^^^  Try it the easy empirical way to see if you like it...add 1-2 tsp. of gypsum to the kettle.

+1

Calcium and sulphate are both helpful for not only the hop character/bitterness, but also calcium is needed for a healthy fermentation. Calcium can aide in beer clarity as well.

[morticaixavier]

@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish (BeerSmith using Tinseth) and while I personally think that's pretty high, I could still see a little more bitterness as being welcome in my IPAs.

If you have a BU:GU ratio that high and your still looking for a little more bitterness you could try bumping your sulfate up way way high. like 250-300ppm

THIS^^^^  Try it the easy empirical way to see if you like it...add 1-2 tsp. of gypsum to the kettle.

Or you can even dose the beer with gypsum in the glass to experiment with levels.

[klickitat jim]

@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish

Sitting here waiting for mash time...
By my calculation this should be 56pts with 71ibu or about 1:1.26

[denny]

@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish

Sitting here waiting for mash time...
By my calculation this should be 56pts with 71ibu or about 1:1.26

FYI, it's usually referred to as BU:GU, so in that format your ratio would be 1.26:1.

[klickitat jim]

Ahha I'll remember that

[klickitat jim]

Finalized this finally
End result is in the ball park of what I wanted. Nose is citrus and mango, front is a bite of fresh mango that mellows to carmely malt, and right at the end there's a grapefruit burst that makes you want to do it again.
Numbers are 7%, 100, 12.

Washington Select, Munich and Crystal
Simcoe, Cascade, and Mosaic
Wy1056

[HoosierBrew]

Sounds good man !  Simple and good. I'm with Denny - simplicity is the way to go, except for when it isn't.