What I have in mind is to compare six dry abbey yeasts. These can be grouped in three pairs, with apparent attenuation (appr.) 75%, 80% en 85%. I will have three brewing sessions, where I will brew enough to split in two and then use each yeast of the pairs.
But, if I brew three times the same wort, with the same bitterness, I will have six different beers, where with the yeasts with higher apparent attenuation, alcohol and bitterness versus final gravity will probably have more influence on the taste than the yeast.
So, would it be a good idea to try to match the parameters of the end product, by adjusting the amount of malt and hop, in this case a beer of 6,6% ABV, with a relatively low bitterness, 27 IBU for yeasts with high apparent attenuation, and 32 for the yeasts with lower apparent attenuation? For this calculation I use the Relative Bitterness Ratio: http://www.madalchemist.com/relative_bitterness.html.
But, if I brew three times the same wort, with the same bitterness, I will have six different beers, where with the yeasts with higher apparent attenuation, alcohol and bitterness versus final gravity will probably have more influence on the taste than the yeast.
So, would it be a good idea to try to match the parameters of the end product, by adjusting the amount of malt and hop, in this case a beer of 6,6% ABV, with a relatively low bitterness, 27 IBU for yeasts with high apparent attenuation, and 32 for the yeasts with lower apparent attenuation? For this calculation I use the Relative Bitterness Ratio: http://www.madalchemist.com/relative_bitterness.html.
