luckybeagle
Making sales and brewing ales.
Hi there,
I've always been curious about how much trust I should place in the BU:GU ratio when adding adjuncts, such as table sugar or candisyrup?
For example, if I brew a Patersbier to 1.044 and get 12 IBU, I'm at 0.28 BU:GU, which is more in line with hefeweizen and verges on "extra malty/cloying" by most beer standards. However, when I back out the 1 lb of table sugar that I add, the BU:GU goes up to 0.38, which is much more balanced.
La Trappe Quad's BU:GU ratio stands out to me as one that defies the ratio math as well. Here are its approximate numbers:
OG: 1.086
IBU: 18
BU:GU ratio: 0.20
This beer has 3 pounds of D-90. When I back that out, the BU:GU ratio jumps to 0.32.The pre-syrup gravity would be about 1.055 as well. This is not a particularly sweet beer, either--and I feel a 0.20 BU:GU ratio in an all-malt beer would be sickly sweet.
So.. do we just pretend the sugar isn't there when running these ratios, since it ferments out fully in most cases?
I've always been curious about how much trust I should place in the BU:GU ratio when adding adjuncts, such as table sugar or candisyrup?
For example, if I brew a Patersbier to 1.044 and get 12 IBU, I'm at 0.28 BU:GU, which is more in line with hefeweizen and verges on "extra malty/cloying" by most beer standards. However, when I back out the 1 lb of table sugar that I add, the BU:GU goes up to 0.38, which is much more balanced.
La Trappe Quad's BU:GU ratio stands out to me as one that defies the ratio math as well. Here are its approximate numbers:
OG: 1.086
IBU: 18
BU:GU ratio: 0.20
This beer has 3 pounds of D-90. When I back that out, the BU:GU ratio jumps to 0.32.The pre-syrup gravity would be about 1.055 as well. This is not a particularly sweet beer, either--and I feel a 0.20 BU:GU ratio in an all-malt beer would be sickly sweet.
So.. do we just pretend the sugar isn't there when running these ratios, since it ferments out fully in most cases?