do you use rager or tinseth?

For 6 gallons @ 72% Eff

• 12 lb 2 Row Pale
• 2 lb Munich
• 1.5 lb Cara-Red
• 8 oz Acid Malt (2 oz in mash for ph correction, rest added at mash out)
• 8 oz Flaked Oats
• 2 oz Carafa - III (added at mashout)

OG - 1.078
FG - 1.012
Mash @ 152 for 60 minutes
Hops
@ Flameout (hopstand for ~ 20 minutes then knockout) (calced as 1 min additions 87 IBU Rager, 16.6 IBU Tinseth, Percieved bitterness to me seems 60-70ish)

• 3 oz Simcoe
• 3 oz Citra
• 3 oz Centennial
• 1 oz Amarillo
• 1 oz Columbus
• 1 oz Nelson

Dryhop

• 3 oz Simcoe
• 3 oz Columbus
• 3 oz Citra

Fermented with WLP644 (Brett Brux Trois) pitched at 62, let free rise to 68, and held there for till fermentation almost completed, then gradually rose to 80 till fermentation was complete
In the future I'd replace the Amarillo with more Columbus, and back off the Citra in the dry hop for more Simcoe or Columbus, as the Citra tends to dominate. Its pretty interesting to me that even the 1 oz of Nelson is actually noticeable with the massive amount of other hops.
Oats and acid malt are just there for the brett, when using a clean yeast I'd replace them with a simple sugar, and back off on the cara-red by half a lb or so, and back down on thy dry hop across the board as the hop aroma isnt having to play off the massive pineapple notes of the Brett.
I'm sure the whole thing is a more than a bit wasteful and you could replace some of the flameout hops with some hopshot at 60, and some mixing up of the dry hop schedule.​

 

I like the innovation and experimentation! 21 oz of hops, wow!

 

I read that Tinseth is a better choice when using whole hops (as opposed to pelletized), at least in comparison to Rager. I calculate both on my batches, but because I encountered it first, Rager is the number I really look at for comparing my brews.

Calculated IBUs fall victim to all sorts of problems ranging from temperature variations to hop degradation, let alone the methodological variations between formulae. Unless you're having a lab analyze every batch, then, like everyone says, just pick one and stay with it for internal consistency.

 

The Ragnar formula?

 

Where did you read that?

 

That is a darn good question. I've read a lot of stuff over the years and can't remember where I picked up this tidbit, but it's definitely something that stuck with me.

This post credits "various online sources" for that info. Convincing, eh?
http://www.beersmith.com/forum/index.php?topic=3451.0