8/2/2023 0 Comments Whirlpool hops beersmith![]() ![]() ![]() In general, you would be targeting 30, 60, and 90 IBUs respectively for Pale, IPA, and Double IPA. We do a 10 minute whirlpool, a 15 minute rest, and it takes about 45 minutes to rack off. While calculating IBUs can be difficult for whirlpool and dry hop additions can be hit or miss (mostly miss), the latest calculators from BeerSmith and others that include isomerisation as a function of temperature can help. Anyone else working with beersmith 3 I'm working on a new recipe and the whirlpool hops portion is bugging me out. Here is what we did.1) brewed a single 60 min addition stout first and calculated theoretical IBUs using Tinseth.then sent to the lab (it was off by 1 IBU).2) brewed a Pale that had the 1 60 min addition and then a whirlpool addition at flameout and sent it to the lab.Beersmith assumed 0, but when I measured about 35% contribution on top of the 60 minute.I've read anything from 25-50%depending on whirlpool and rack off time as well as how vigorous a boil you have etc.but you need to determine what abount of time to add for each hop addition for your own system.for us it's about 15 minutes, maybe slightly less. Therefore you don't want to assume you will get 125% or more utilization off 60 minute additions. The bottling of NEIPAs issue is understandable due to the oxygen intake, but you can do it and the beers are more than drinkable. ![]() I don't call those brews NEIPA's but people who try them do. I use about 5-6g/l in the whirlpool for my hazy pales and 8g/l for the dry hop. I use Beersmith and didn't change the utilization factor at all.this is because of literature that shows that after 60 minutes the alpha acids present in boiling wort are degraded at about the same rate they are isomerized. 8g/l in the whirlpool is massive but you will get the juiciness coming through. I researched this extensively and went from 10 gallons to 7 bbls about 3 months ago with a fairly painless scaling up period. ![]()
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