I have long been trying to find an estimate of the apparent bitterness contribution from flameout hop additions. Most of the software I see in the market attributes such additions with zero IBUs, however my Siebel-instructed partner tells me they generally say that 100% of the bitterness will be achieved from any hop addition, regardless of when it is added to the kettle. In other words, they are theorizing that flameout hops are imparting their full bittering value to the beer, but still contributing flavor and aroma.
Is anyone assuming a full IBU contribution from flameout hops, or are you just counting them as "0" while recognizing the bittering contribution is occurring? On the ground, as anyone moved away from the standard bittering addition for brews like IPAs and other heavily late-hopped brews?
Any input is appreciated!
Marcus
Is anyone assuming a full IBU contribution from flameout hops, or are you just counting them as "0" while recognizing the bittering contribution is occurring? On the ground, as anyone moved away from the standard bittering addition for brews like IPAs and other heavily late-hopped brews?
Any input is appreciated!
Marcus
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