Bitterness hop additions as a percentage of total IBU

[dowquest]

hello all,
I'm working on designing some new recipes, and am wondering if there is a resource out there as a starting guide, style based , that has recommendations for starting points for Bittering as well as flavor hop additions based on a percentage of ibu's for each addition?.
Foe example:
American Pale Ale- 40 Ibu's total
Bitering - 40% of IBU's (16 IBU'S)
Flavoring - 30% (12 IBU's)
Aroma - 30% (12 IBU's)

Any thoughts?

 

[dmtaylor]

There's no such thing. Or if there is, it's inherently flawed.

If you want bitterness, boil your hops for a long time (60 minutes is a good default).

Flavor and aroma also go hand in hand. If you want flavor and aroma, add hops in the last 0-5 minutes of the boil, or in whirlpool, or as dry hops.

There's no need to add any hops in between these two times. Recipes that add hops at 60, 45, 30, 15, 10, 5, 2, 0.... are a waste of good hops. Just do 2 or 3 additions at most and you're all set.

 

[day_trippr]

Too many ways to arrive at the same numbers for there to be much in the way of guidelines beyond the standard IBU range vs style thing.

I've found it's easiest to work backwards wrt hop schedules. Figure out what the late additions want to be as their IBU contributions are intractable. Then make up the rest of the desired IBUs with early hops...

Cheers!