Yesterday I mentioned a number that could be used for expressing how the IBUs in a beer are distributed in regards to bitterness, flavor, and aroma. Thinking about this some more, I decided that it would become really convoluted, but thought that I might provide a general sketch of the idea anyway.
Back to our first example. In Schedule #1, it is probably safe to say that the majority of the bitterness will come from the addition at 60 mins (66 IBUs). So if we set up a system whereby the IBU contributions are expressed as ratios, we'd probably need three.
So 1.) might look like 66:18, or 1:3.6. 2 might look like 66:.5, or 1:132. 3 might look like 18:.5, or 1:36.
Is this helpful? Eh, I don't know. It seems to be more trouble than its worth. The trouble becomes more apparent when we talk about beers like the one I posited in Schedule #2. Where does flavor end and aroma begin. If I hop a wort for 2.5 minutes, is that an aroma addition or a flavor addition? Should this depend on the IBU contribution of the particular addition? If so, how?
I'm not sure that this would be very useful, especially for beginning brewers. And, as Bouckaert would surely point out, this still doesn't say much more about flavor.
It's probably okay to ditch this idea, or at least table it for now.
I brewed an English Mild last week for the first time! It's not ready yet, but I think I'm in love with the style already. Here are some reasons: 1.) Fermentation was complete in all of five days. 2.) It cost me less than $20 for all the ingredients to make 5 gallons. 3.) The ABV is sufficiently low such that I could just nurse it all day. 4.) It's tasting really nice already! This may just become the house beer.
5 lbs. Mild Malt (~72%)
.5 lb. British Crystal 60L (~7%)
.5 lb. Brown Malt (~7%)
.5 lb. CaraAroma 120-150L (~7%)
.5 lb. Carafa I (Dehusked) (~7%)
.75 ozs. East Kent Goldings (6.2% AA) Just a bittering addition
Safale S-04 (Quickly becoming one of my favorite yeasts)
Mashed at 155F for about 70 minutes.
I still seem to have achieved close to 75% AA despite my inclusion of such a high percentage of specialty malts and a high mash temp. I think I may have to mash a bit higher next time to get a more dextrinous wort.
I'm really excited for this beer. I've been on a low alcohol beer kick as of late, and I think this will be one of the best so far. I intend to compete with this beer when the time comes. I'm also ready to drink it!