BeerBorg

bpgreen wrote:So the BU:GU chart is a helpful starting point, but we know that if we're brewing a high ABV beer and we're adding table sugar to up the abv and thin it out, the sugar will ferment almost completely, so the gravity it adds won't cause it to move lower on the perceived bitterness chart. On the flip side, if we add a bunch of steeping grains, they'll increase the OG, but will also increase the FG, so they'll make the final result seem less bitter.

ScrewyBrewer wrote:

bpgreen wrote:So the BU:GU chart is a helpful starting point, but we know that if we're brewing a high ABV beer and we're adding table sugar to up the abv and thin it out, the sugar will ferment almost completely, so the gravity it adds won't cause it to move lower on the perceived bitterness chart. On the flip side, if we add a bunch of steeping grains, they'll increase the OG, but will also increase the FG, so they'll make the final result seem less bitter.

My current IPA is estimated to be 140 IBUs and it started at 1.062 OG

I brushed up on my BU:GU numbers and came up with 140 ibu divided by 62 og equals a BU:GU ratio of 2.25.

Almost immediately I asked myself why isn't the FG used instead of the OG measurement? Depending on conditions too numerous to mention here a 1.062 beer that finishes at 1.012 will be dryer than one that finishes at 1.018.