[oscarvan]

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?

[denny]

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.

[johnf]

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.

[richardt]

I agree.  Ray Daniels describes this in his book Designing Great Beers.  I do not know if the idea originated with Ray.

[oscarvan]

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.

[Kit B]

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.

[dmtaylor]

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