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Nov 23 '10 at 3:58 comment added chrislarson Yes, sir. When you have a higher gravity in the wort, the hop alpha acids won't isomerize as well. So with 250% of the initial water volume in the boil, you'll have a lower initial sugar concentration; allowing for greater isomerization. That's the chemistry as I remember it.
Nov 23 '10 at 3:48 comment added Joe Lencioni So for hops, if the recipe calls for 1 oz, I will need 175% of that, so 1.75 oz? Just want to clarify.
Nov 23 '10 at 3:28 history answered chrislarson CC BY-SA 2.5