Does anyone out there have any information on the Preservative Value method of hop rate that the Peter Austin / Pugsley brewers often use? It is a hop to malt ratio called Preservative value.
DeClerk has one formula that may be related but does not seem practical nor self evident in its application. It is mentioned only briefly. In his book it is a ratio between alpha and beta acids. We never used beta acids in our hop calculations, which leads me to believe it is a seperate formula.
The PV (preservative value) method is a practical hands on balance between malt and hops and is good when used along side IBU calculations. However, material regarding this method is hard to find. The only brewers I have known to use it have worked on a Peter Austin / Pugsley system or was shown it by one those said brewers. If anyone has any helpful information on this method, I would be most curious to hear it.
Has any of the English brewers out there heard of it?
DeClerk has one formula that may be related but does not seem practical nor self evident in its application. It is mentioned only briefly. In his book it is a ratio between alpha and beta acids. We never used beta acids in our hop calculations, which leads me to believe it is a seperate formula.
The PV (preservative value) method is a practical hands on balance between malt and hops and is good when used along side IBU calculations. However, material regarding this method is hard to find. The only brewers I have known to use it have worked on a Peter Austin / Pugsley system or was shown it by one those said brewers. If anyone has any helpful information on this method, I would be most curious to hear it.
Has any of the English brewers out there heard of it?
Comment