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Recipe Advice - Hops, Malt and Tinseth

Post #1 made 10 years ago
by mozzaUK
Hi Folks

Well today I bottled my 1st BIAB, using a 33L Boiler/Tun I managed to get 16.5litres into bottles (Intend to do a bit better management of the grain bag and ViB next time!), but im not moaning TBH

So, I have ordered the following for my second BIAB...

5kg Crisp Pale Ale Malt 5.7 EBC
1kg CaraGold Malt 12 EBC

Hops

EXPERIMENTAL 366/EQUINOX - 2014 Harvest Pellet Hops
Alpha 14.4%
New hop from the US described as unique mango, grapefruit and pineapple

MANDARINA BAVERIA PELLETS - 2014 Harvest
Alpha 7.5%
This new hop from Germany was bred from Cascade. Can be used early or late in the boil and is especially good used as a dry hop. As the name suggest it displays tangerine/orange flavours

My question is around the IBU/Tinseth, would 70 be too high? Im looking for a strong, fruity ale, with emphasis on the hoppiness?
First BIAB - Premium Grain; Maris Otter Pale Ale , Munich, Crystal and Wheat - Hops; Magnum, Cascade and Centennial

Post #4 made 10 years ago
by rickoles
Hi MozzaUK

Do a quick search on bitterness to gravity ratio, from memory beersmith has a good article on it.

I tend to like my IPAs around 0.9/1 BU/OG ratio. I would recommend the same or less for you until you know what you like. If you search for IPA BU/OG ratio you will see some ranges which fit the style.

Biabicus calculates this ratio for you also. If you haven't used the calculator yet I strongly recommend you grab it. I use it for all my recipes and it's amazing.

Short version - drop the IBUs down to 50-60.
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