enricocoron
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- Nov 8, 2012
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I read the blog on understanding Brewhouse efficiency, and have understood that this is the total volume of wort that is transferred into the fermenter. I understand how to calculate mash efficiency, which is more useful in my mind than brewhouse (which seems designed more for production breweries with profit margins in mind). What I can't understand is why if you change the batch volume which is downstream of cooling loss and loss to trub and chiller in equipment profiling does it effect your IBU calculation...IBUs should be calculated based on OG, pre boil volume, boil off rate, and boil time (and therefore post boil volume)...in no way should changing the amount of wort and trub one chooses to leavin the kettle effect IBU calculations, whether Rager or Tinseth. I'm thinking IBU calculation would be better to be done in BS based on post boil volume as your batch size.