Hi folks, so I've been homebrewing for a number of years now, but have never been inspired to make an ipa until recently (I'm much more of a stout, quad, sour, brett saison, sort of brewer). I really love BP's Sculpin though and in doing research into that brew I came across this question and response:
I'm wondering if this is actually true? I can't seem to find any info to back it up... I generally calculate using Tinseth, and am wanting a beer with around 70 IBUs (like Sculpin). Right now using a hop schedule based on the North Star IPA (homebrew basis of Sculpin) and info a couple of homebrewers have received from BP my recipe is coming out around ~90 ibus... (and I've already been a bit more conservative than some of the receipes).
Anyone have thoughts about this?
Cheers!
the beeradvocate recipe IPAAAA posted, which people seem pretty happy with, is giving me over 100 IBUs (Rager: 114! Daniels and Tinseth are just under 100)
Ballast Point website lists Sculpin' at 70 IBUs.
what's the deal?
When I've had the commercial beer, it's been plenty bitter, super dry, and has a lot of hop flavor. Would love to replicate it given the cost here on the East Coast. But should I be adjusting the hopping to get closer to 70 IBUs?
"No, that's correct. IBU formulas don't work for West Coast IPAs. Pliny calculates at like 240IBU (Rager), where in reality it's around 90.
So just ignore what the formula says, and carry on.
I'm wondering if this is actually true? I can't seem to find any info to back it up... I generally calculate using Tinseth, and am wanting a beer with around 70 IBUs (like Sculpin). Right now using a hop schedule based on the North Star IPA (homebrew basis of Sculpin) and info a couple of homebrewers have received from BP my recipe is coming out around ~90 ibus... (and I've already been a bit more conservative than some of the receipes).
Anyone have thoughts about this?
Cheers!