I posted results from my first round of IBU testing results several months ago, same "Hopping". Below are my most recent results. Testing date was last Monday, 3/20/3017.
When people have their beer tested, frequently / normally it winds up low in IBUs, and frequently the home brewer blames bitterness estimation formulas (Tinseth, Rager, Garetz, etc.), which of course are not perfect... Would the formula(s) be more accurate if they used "just tested" fresh hops, where they could trust the listed AA number more? I think so...
I believe it is as much or more due to loss of AA in the hop because of age, storage conditions, and storage temperature. Different varieties are better than others in maintaining Alpha Acid. Most Brewers make no adjustment for this... I used my Alpha Acid (AA) estimation Excel formulas / spread sheet (most recent version) on all of these to try to get a "closer" estimate and believe it to be a help, better than taking the AA listed on the package. Goes back to my question on "Do Hops Lose AA Content"...from a year or so ago: http://www.biabrewer.info/viewtopic.php ... 9c820bcca2. The current spreadsheet is obviously not perfect, and never will be, but for me is better than taking the posted AA on the package.
Price tag for these laboratory AA tests went up to $15 each...and 6 samples means $90 US... May need to be more selective on beers I want to test. Still the testing results are interesting.
Past Testing Link: http://www.biabrewer.info/viewtopic.php ... 9c820bcca2
All hops were northern hemisphere US hops, and I estimated September 1st of the harvest year for the AA test date, and then had approximate storage temperatures and months in each storage condition that were input into my AA estimation spreadsheet. With making adjustments, Hop quantity was INCREASED to account for loss of AA over time. Without these adjustments, actual tested AA would have been lower.
German Bock Lager
Brew Date: 16 September, 2016
OG: 1.067, FG: 1.018, ABV: 6.3%
2015 US Magnum Hops, 14.7% AA adjusted to 13.9% AA (75 min)
IBU (Tinseth Estimate): 36.0
Actual IBUs Tested: 28.0 (+/- 0.5)
Bock Notes: Turned out very well and definitely want to make this again! Tried to match up to the original, Einbecker Urbock Dunkel as well as possible, including its IBU level - which is higher than the Bock from Munich (perhaps because of Munich's harder water, which I understand will accentuate the bitterness in hops). Hops seem in balance...but will likely shoot for 36 again when I brew it again. That would be good too. Beer has tons of malt body and could handle more...although good "as is". With only 43 grams / 1.5 ounces in the hop bag, don't understand why IBU was so low.
Sterling Bohemian Lager
Brew Date: 6 October, 2016
OG: 1.053, FG: 1.015, ABV: 4.9%
2015 Sterling Hops, 6.8% AA adjusted to 5.5% AA (75 min, 30 min, 10 min, & 0 min)
IBU (Tinseth Estimate): 40.6
Actual IBUs Tested: 33.0 (+/- 0.5)
Sterling Lager Notes: I got lazy on this... Several month old Urquel yeast "sloppy slurry", a nice size jar. Pitched it without making a fresh starter to get things going... Oops. Was really slow to take off, and FG finished a tad high... Not hoppy enough. I often blended this with a German Pilsner for a better balanced overall beer. (The German Pils turned out good but pretty hoppy).
Dark Czech Lager
Brew Date: 29 October, 2016
OG: 1.055, FG: 1.014, ABV: 5.3%
2015 Sterling Hops, 6.8% AA adjusted to 5.5% AA (75 min & 5 min)
2015 Cz Saaz Hops, 3.2% AA adjusted to 2.3% AA (5 min)
IBU (Tinseth Estimate): 27.9
Actual IBUs Tested: 34.0 (+/- 0.5)
Dark Czech Lager Notes: Inspired by U Fleku, info I could find about it (a "Tmave Pivo"). Turned out nice. Used the freshly used Urquel yeast from the Sterling Bohemian Lager and it worked out well. Like a blend of a Munich Dunkel and a dry Irish Stout. Not super hoppy...
Brew Date: 20 November, 2016
OG: 1.055, FG: 1.014, ABV: 5.3%
2014 Santiam Hops, 6.9% AA adjusted to 3.9% AA (FWH @ 110 min, 10 min, 1 min)
2015 US Magnum Hops, 14.7% AA adjusted to 13.3% AA (5 min)
2015 Mt. Hood Hops, 6.1% AA adjusted to 5.9% AA (should have went 5.7%; 75 min & 15 min)
2015 Liberty Hops, 4.8% AA adjusted to 3.4% AA (5 min)
IBU (Tinseth Estimate): 39.0
Actual IBUs Tested: 40.0 (+/- 0.5)
German Pilsner Notes: Turned out well. Initially at times thought it was a little too hoppy, but now (in March, after 4 months) it is very nice. Lots of late hop additions... In future I will experiment with even more late hop additions, at flame out & hop stand... I discussed results on Sterling Lager vs. German Pils here, "Tale of Two Pilsners": http://www.biabrewer.info/viewtopic.php ... 0be1414739
With APA samples 5 & 6, all done the same except for yeast. One finished with Wyeast 1056 American Ale Yeast (very clean) and the other with Wyeast 1332 Northwest Ale Yeast (more of a British-ish style). I wanted to see if differences in fermentation made a difference in final IBUs, and one of the testing results I read recently (...Brulosophy???) indicated final bitterness can be affected by different yeast in fermentation.
Samples 5 & 6:
American Pale Ale - 2 each
Brew Date: 14 January, 2017
OG: 1.053, FG: 1.011, ABV: 5.4% - Wyeast 1056
OG: 1.053, FG: 1.012, ABV: 5.3% - Wyeast 1332
2014 Columbus (CTZ) Hops, 15.3% AA adjusted to 8.2% AA (75 min)
2016 Cascade Hops (home-grown), estimated @ 5.0% AA (10 min & 0 min)
2016 Cenntennial Hops (alternate source), estimated @ 9.0% AA (Dry-Hop)
IBU (Tinseth Estimate): 40.0
Wyeast 1056 American Ale - Actual IBUs Tested: 52.5 (+/- 0.5)
Wyeast 1332 Northwest Ale - Actual IBUs Tested: 54.0 (+/- 0.5)
American Pale Ale Notes: They are similar but slightly different... They seem pretty hoppy but not out of line. According to IBU test results, they are out of range of APA (30 to 45 according to notes in Brewing Classic Styles book)... Oops. Notes I have on CTZ show it losing 48% of its AA in 6 months @ 68 deg F / 20 deg C (standard hop industry test). Most likely it didn't lose as much AA as estimates showed. Either that or my Cascades were considerably higher than the 5% AA that I estimated...or both. Actual lab tested IBUs of the two APA samples were close - but just beyond the supposed margin of error. Unsure if that has to do with fermentation, chance, or whatever...
With Hop level adjustments, it feels like I am closer to target... But now was over as often as was under.
Pat has recommended the idea of using a Hop tea and actually tasting it...and making your adjustments and whatnot based on that. This is likely a tool that professional Brewers use. (???) Cool idea if you have a large batch of hops (pounds worth, not ounces). Not very practical if we buy hops in smaller quantities, I think. (Would use most of your hops making the tea unless you bought a large bag worth...and maybe buying larger quantities and tea is the best idea).
2nd Round of IBU Testing Results (6 Beers...)
Post #1 made 6 years ago
Last edited by Scott on 26 Mar 2017, 23:48, edited 6 times in total.
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