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This is a good question, and I've talked to a few people that agree. I think it's just the nature of the recipe definition/creation process (especially historically): we control most directly the OG, not the FG, even if we're able to anticipate/estimate it. But, yes, we're really trying to control the bitterness:sweetness ratio in the consumed beer, and FG ...


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Not really. Time will reduce the bitterness somewhat, but not a great deal. If it's undrinkable, your best bet is to brew a second beer with very little hop bitterness and blend the two beers.


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Your notes indicate that with this batch (218) you are back to using S04 as the yeast. If batch 208 was brewed using a different yeast that is probably a big part of the answer. Different yeasts hold onto hop oils and alpha acids in different ways. Its quite possible that you'd notice a perceived difference in IBUs if the yeast was different. This is also ...


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I would just boost the dextrins in the beer knowing that you will have additional oils from the chocolate (and the coffee). While its a good idea, I'm not sure cold-crashing/skimming would get all of the oil as a lot of it may still be dissolved in solution. Add some oats, extra flaked barley and/or dextrin malt to the mash. With respect to the coffee ...


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I have used low AA hops such as Saaz 3-4% in a bittering role and high AA hops such as Amarillo 8-11% in a Aroma flavour role, both to very good effect. There are no hard and fast rules on this. One thing to remember is that the flavour and aroma profile of bittering hops will come through in the final brew, even if you boil for 60-90 min. All modern hops ...



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