BU/GU 2.35 ! Is this bad?

[Brewer #50528]

What happened? Can it be fixed? Does it need to be fixed?


Brew Method: Extract
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.080
Efficiency: 35% (steeping grains only)


STATS:
Original Gravity: 1.048
Final Gravity: 1.011
ABV (standard): 4.81%
IBU (tinseth): 112.56
SRM (morey): 12.59



Advanced Recipe Options and Stats
ABV Standard 4.81%

Batch Stats
Boil Gravity 1.080
BU/GU ratio 2.35
Calories per 12oz 157.4





FERMENTABLES:
4 lb - Dry Malt Extract - Light (45.1%)
6 oz - Corn Sugar - Dextrose (4.2%)

STEEPING GRAINS:
3 lb - American - Victory (33.8%)
0.5 lb - American - Carapils (Dextrine Malt) (5.6%)
0.5 lb - American - Caramel / Crystal 20L (5.6%)
0.5 lb - American - Pale 2-Row (5.6%)

HOPS:
0.5 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: First Wort, IBU: 10.41
0.5 oz - Columbus, Type: Leaf/Whole, AA: 12.7, Use: First Wort, IBU: 10.17
0.5 oz - Columbus, Type: Leaf/Whole, AA: 12.7, Use: Boil for 30 min, IBU: 15.41
0.5 oz - Simcoe, Type: Leaf/Whole, AA: 13, Use: Boil for 30 min, IBU: 15.78
0.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 20 min, IBU: 9.42
0.25 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: Boil for 20 min, IBU: 7.12
1 oz - Mosaic, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 15.65
0.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 0 min, IBU: 5.64
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 0 min, IBU: 5.9
0.5 oz - Chinook, Type: Leaf/Whole, AA: 13, Use: Boil for 0 min, IBU: 8.53
0.5 oz - Simcoe, Type: Leaf/Whole, AA: 13, Use: Boil for 0 min, IBU: 8.53

***I vigorously stirred the hop additions added ad flameout for exactly 15 minutes.

1 oz - Columbus, Type: Leaf/Whole, AA: 12.7, Use: Dry Hop for 7 days

YEAST:
White Labs - California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 70 F

TARGET WATER PROFILE:
I use Crystal Geyser.



NOTES:
Decided to hop bomb the open bags of hops instead of saving to Dry hop. Will Dry with remaining columbus (and more hops?)

Initial Steep with FWH at 160 for about 80 minutes, pulled grain, left FWH, added DME slowly, 4 lbs.

Added 2 gallons of water upon DME boil. About 3.5 gallons in there now. Boiling for a half hour with only FWH in there to reduce.


Sure came out dark. Wort got down to 60 degrees, I had to pull the ice and replace with water for about 5.25 total

 

[jmcnamara]

from what little i understand, humans are not going to taste much above a 100 IBU level, so that part doesn't really matter.
and i think BU/GU is more a rule of thumb than a hard and fast calculation. I mean, it is calculated based on your recipe, but that number by itself doesn't give you the full picture.
Think about other measurements we take, OG, ABV, etc. A 10% ABV pilsner is going to be vastly different than a 10% ABV barleywine. even though that one parameter is the same, the different malts, hops, yeast, temps, etc. add to the whole picture.
relax, don't worry, yadda yadda
ps, BU/GU is fun to say

 

[Nosybear]

I heard the upper taste threshold of IBU is 80.... No matter. It's pronounced "boo-goo". Fun! It should be a hop bomb - if that's your intent, to answer the second part of your question, there is no problem. It may also turn out tongue-rippingly bitter. Again, if that's your intent, no problem. There's only a problem if the beer turns out to be something other than you intended. Then the fun starts, figuring out what went wrong!

RDWHAHB.

 

[jmcnamara]

this article might be helpful for you. it puts all those numbers and stats in easy to understand terms i think.

http://www.topfermented.com/2009/08/19/ ... your-beer/