I searched for this but couldn't find anything. People talk a lot about beer balance. How do we balance hops?
What I mean by that is lets say we have a lager beer recipe with 2 hop additions - one at 60 min and one at 20 min and we want 20 IBUs. If I enter an ounce at of Perle at 60 min and an ounce of Hallertauer at 20 min, my stupid software says each hop is 50%. That's true from a pure amount of ingredient standpoint. But the Perle is contributing a whole lot more bitterness than the Hallertauer.
So the question is - about what percentage of the 20 IBUs do you want from the 60 min addition and what percentage from the 20 min addition?
What I mean by that is lets say we have a lager beer recipe with 2 hop additions - one at 60 min and one at 20 min and we want 20 IBUs. If I enter an ounce at of Perle at 60 min and an ounce of Hallertauer at 20 min, my stupid software says each hop is 50%. That's true from a pure amount of ingredient standpoint. But the Perle is contributing a whole lot more bitterness than the Hallertauer.
So the question is - about what percentage of the 20 IBUs do you want from the 60 min addition and what percentage from the 20 min addition?