S
samsonite
I recently started to use your program more closely and i have a few questions concerning how you are calculating IBU's using the Tinseth method.
1.)First Wort Hop - your calculations actually raise the total IBU's but in ProMash the IBU's are lowered. Why?
2.)According to www.realbeer.com/hops they use the OG (gravity factor) of the wort and a utilization table along with boil time (utilization factor) to calculate IBU's. Does beersmith do this?
3.)Why do you use the pre-boil volume to calculate IBU's while ProMash uses the tinseth concentration factor which is preboil vol./postboil vol. (around 1.3)
4.)Beersmith is designed with pellet hops as its basis. Have you done an automatic hops utilization increase above and beyond the reported alpha acids reported for whole hops? ProMash's basis is whole hops and they add 10% utilization for the pellet form.
5)Do you use the Hop Stability Index in any of your calculations? It would be great if we could just enter the age of the hops right into the recipe to account for acid loss with time.
6.)How about adding the 5 major hop oil levels for each hop in the Hops Categories? Could be helpful for designing beers.
The reason i started to look into this was b/c of a Sierra Nevada Clone from http://forum.northernbrewer.com/viewtopic.php?t=15532
The hops and grain schedules were taken right from the head brewer's mouth, Steve.
According to Sierra Nevada's website the IPA is 37 IBU's and i don't know what calculation they used.
When i enter this recipe in ProMash like the author did it is 36.7 IBU's and it is 32.7 in Beersmith. Everything is set to tinseth using their tinseth concentration factor of 1.3. All other parameters are identical including volumes, OG FG efficency etc. Why such a large discrepency even after the head brewer says it 37 IBU's and ProMash says its 37 too? This is about a 10% difference. If i change the Hops Utilization Factor in beersmith under my Equipment to 112.5% the IBU's are now 36.7. Is this correct? Thanks for a great program. Much easier to use than others.
samsonite
1.)First Wort Hop - your calculations actually raise the total IBU's but in ProMash the IBU's are lowered. Why?
2.)According to www.realbeer.com/hops they use the OG (gravity factor) of the wort and a utilization table along with boil time (utilization factor) to calculate IBU's. Does beersmith do this?
3.)Why do you use the pre-boil volume to calculate IBU's while ProMash uses the tinseth concentration factor which is preboil vol./postboil vol. (around 1.3)
4.)Beersmith is designed with pellet hops as its basis. Have you done an automatic hops utilization increase above and beyond the reported alpha acids reported for whole hops? ProMash's basis is whole hops and they add 10% utilization for the pellet form.
5)Do you use the Hop Stability Index in any of your calculations? It would be great if we could just enter the age of the hops right into the recipe to account for acid loss with time.
6.)How about adding the 5 major hop oil levels for each hop in the Hops Categories? Could be helpful for designing beers.
The reason i started to look into this was b/c of a Sierra Nevada Clone from http://forum.northernbrewer.com/viewtopic.php?t=15532
The hops and grain schedules were taken right from the head brewer's mouth, Steve.
According to Sierra Nevada's website the IPA is 37 IBU's and i don't know what calculation they used.
When i enter this recipe in ProMash like the author did it is 36.7 IBU's and it is 32.7 in Beersmith. Everything is set to tinseth using their tinseth concentration factor of 1.3. All other parameters are identical including volumes, OG FG efficency etc. Why such a large discrepency even after the head brewer says it 37 IBU's and ProMash says its 37 too? This is about a 10% difference. If i change the Hops Utilization Factor in beersmith under my Equipment to 112.5% the IBU's are now 36.7. Is this correct? Thanks for a great program. Much easier to use than others.
samsonite