hop stand is when you add hops at flameout and then cover the pot and let it rest. whirlpool is the same thing but with a the wort spinning either by stirring or with a whirlpool device
The Whole Foods stores in my area sell them, so it may be an option on short notice for some as well.
I kill the heat, then slide the kettle off the burner until all boil activity stops. Then I add my flameout hops and stir them in. The pot then goes back over the still-warm burner (to help hold heat) with the lid on. I give it a good hard stir every 5 minutes or so. After the hop stand I chill as usual.
This mimics what the pros do with their whirlpool additions. You end up extracting a boatload of hop flavor and aroma and lose a lot less of it since the wort isn’t actively boiling.
Thanks, but I’m looking for extract only.
So after much debate I went with the following. After the brew, I’m wondering if I’ll have a hop bomb as Beer Smith states an IBU of 119! Can this be with only 1 ounce of hops in a gallon brew?
-1.5 lbs DME (extra light)
-.25 lbs Crystal 40 (steeped for 10 min @ 160)
-1 ounce Columbus hops (1/4 addition each 15 minutes)
-S-05
sounds good. and no matter what it’ll be beer.
I shouldn’t be worried about the ridiculous high IBU prediction? I’ll be breaking up the schedule a little differently on tomorrows 1 gallon batch. Learning a lot playing w. BeerSmith.
no but i would skip the 45, and 30 minute and do .25 at 60, .25 at 15, .5 at 0. 45 and 30 minute additions don’t do much for me.
Johnathan,
Correct me if I’m wrong, but are the IBU’s predicted by BeerSmith something to take with a grain of salt? I can’t imagine drinking a “Pale Ale” with ~125 IBUs. That sounds disgusting for me, and I like DIPA’s.
Well, they are fairly accurate but it is still a calculation. Additionally 125 ibu can taste different using different hops.
If you don’t want that much bitterness try dropping the 60 addition all together. Add it as dry hop maybe. I’ve never used columbus as dry hop but that way you’ll get the full picture of what that hop is all about
For extract some say Rager is more accurate, Tinseth is the BS default and is accurate for all grain full boils (on my system). I don’t know know how to change the algorithm used, others will have to say how.
The ceiling for what your palate can pick up is generally quoted at 60-70 IBU’s. And the ceiling for IBU’s in a finished beer is somewhere in the 100 IBU ballpark. The equations used to determine IBU’s are merely tools for estimates. At best they will get you in a ballpark, and then you can tailor the recipe once you have “calibrated” it to your software, system and palate.
For example, I brewed an IPA this summer that my software calculated to be almost 400 IBU’s. I sent it out for lab analysis and it came back at 98 IBU’s. Flavorwise, it tasted like 60 IBU’s, but with a rather smooth bitterness. Just because your software estimates 125 IBU’s, that doesn’t guarantee that it will be a gross beer. It will probably be an IPA rather than a Pale Ale, though.