mIBU Calculator
This page provides a calculator for predicting IBUs using the mIBU method, which is described in a blog post "A Modified IBU Calculation (Especially for Late Hopping and Whirlpool Hops)". This method modifies the Tinseth IBU formula to account for post-flameout utilization. This calculator takes into account utilization from any hop stand or whirlpool, as well as the time it takes to cool the wort using an immersion chiller, counterflow chiller, or ice bath. There are a number of additional modifications to the Tinseth formula, all of which are optional: an alpha-acid solubility limit, adjustment of IBUs based on wort pH, adjustment of IBUs based on wort clarity and krausen loss, and adjustment based on the use of hop pellets instead of whole cones. This calculator is described in more detail in An On-Line Calculator for the mIBU Technique.
For "boil or steep time", specify the number of minutes before flameout. A negative value indicates time after flameout. For example, a value of 10 means that the hops are added at 10 minutes before flameout (during the boil). A value of 0 indicates a flameout addition. A value of -10 means that the hops are added to the hot wort at 10 minutes after flameout. Post-flameout kettle additions can be made during a whirlpool or hop stand, or while the wort is being force cooled.
Default values are shown in grayish-red. The defaults should yield reasonable results for most homebrewing scenarios. The temperature-decay defaults are based on the wort volume, kettle diameter, and kettle opening diameter. For most homebrewers, the kettle diameter and the opening diameter are the same (with an uncovered kettle). The "exponential decay" function is probably somewhat more accurate than the "linear" function, but the linear function is easier to conceptualize (e.g. a decrease of 1.74°F per minute).
To get back to a default value, enter 'd'. To save settings to a text file or load them from a file, use the "Save" and "Load" buttons near the bottom of this page. To clear all settings, use the "clear" button at the bottom of this page.
Inputs:
Input Units: metric or U.S. customary (e.g. gallons, ounces)
Kettle:
| Kettle Diameter (inches): | (for wort exposed surface area) |
| Kettle Opening Diameter (inches): | (usually same as kettle diameter) |
Wort:
| Boil Time (minutes): | |
| Evaporation Rate (G/hr): | |
| Wort Volume (G): | pre-boil or post-boil volume |
| (Post-Boil) Original Gravity: | |
| Wort/Trub Left in Kettle (G): | (only needed for partial boils) |
| (Partial Boil) Added Water (G): |
Hops:
| Number of Hop Additions: | |
| Global IBU Scaling Factor: | |
| Default Hop Form: |
Apply
alpha-acid solubility-limit correction
Apply
pH correction with wort pH =
pre-boil or
post-boil
Post-Boil Temperature Decrease:
Post-Boil Wort Temperature Decay Function:
linear or
exponential decay
temperature (°F) = TO_BE_CHANGED
Whirlpool and/or Hop Stand Time: minutes
cool with immersion chiller to °F; hold this temperature during hop-stand time
Forced Cooling Method:
immersion chiller (exponential decay factor: )
counterflow chiller (wort flow rate: gallons/min)
ice bath (exponential decay factor: )
Fermentation:
| Wort Clarity into Fermentor: | |
| Krausen Loss: |