Reducing bitterness

[classiceuropa]

Guys Im still on my learning curve and wondering how do they reduce the bitterness. 

The Canadian blonde compared to a blond recipe the Helgas Cool Kolsch are basically the same can and same enhancer but the Helgas recipe calls for 1x light dry malt and 2x25g helga hop pellets and safale US 05 yeast this brings the bitterness down to 25 compared to the Canadian blond standard of 420    , so is it just the malt that is reducing the bitterness as I thought hops added some bitterness.

Thanks again. 

https://www.diybeer.com/au/recipe/helga-s-cool-kolsch.html

[Lab Cat]

The IBU figures on each can, are those for the full concentrate of 1.7kg. When diluted by 23l, the IBU of the CB is 22.8. Hop bittering additions increase this. The only bittering 'reduction' is from the dilution, not the ingredients.

It's worth getting familiar with IanH spreadsheet. This contain most of the commercial beer kits, so you can plug in Coopers recipes and get the various values, as well as calculated OG/FG. I've found the spreadsheet more accurate than many of Coopers calculations, some of their ABV numbers are well off.