Stikius
Well-Known Member
How do you scale aroma hops from different batches (different alpha acid composition)? Let's say I have written a recipe that calls for the 5% alpha acid Hallertauer Mittelfrüh I had at home when writing the recipe, but the next batch I bought only have 3%.
For bittering hops it's easy, just aim for the same IBU. But what do you do with aroma hops? I usually use the same amount of hops as the recipe calls for and ignore IBU, but really interested in what others are doing. Been searching around the forum and can't find any discussions at all on this topic.
For bittering hops it's easy, just aim for the same IBU. But what do you do with aroma hops? I usually use the same amount of hops as the recipe calls for and ignore IBU, but really interested in what others are doing. Been searching around the forum and can't find any discussions at all on this topic.