We're going to be brewing a 1800 L (15BBL) batch of beer with a local brewery. This is a huge jump from the 50L batches we have been testing with. It's more or less an American-style Pale Ale (1.053 OG) with a decent amount of late hopping. This brewery currently doesn't use much late hopping so they don't have much advice for us as far as adapting the recipe. We're looking to get around 30ish IBU.
We're going to do the late hopping in the whirlpool (20 minutes + some knock out period 40 mins?) with 1050g (2.3lbs) each of a 12.5% AA hop and a 9% AA hop for a total of 2.1kg. Most people seem to agree that we will get quite a bit of isomerization from these adds. If I set hop utilization in BeerSmith to 130% and specify both of these additions to be calculated as 20 minute boil, I get about 24 IBUs. Does that sound too high to you guys or too low? I'm worried that since these hops are going to be in nearly boiling wort for quite a bit longer than 20 minutes we're going to get more bitterness than even 24 IBUs.
We usually have a bittering addition of Magnum at the start of the boil that contributes half of our IBUs, but it looks like we should add almost nothing in the kettle. Obviously, having some hop material in the kettle does a lot for preventing boil-overs and bringing about hot break. It seems risky to add any more than about 250 g (.55lbs).
Does this roughly match with the way your APA recipes look?
Thanks,
Anthony
We're going to do the late hopping in the whirlpool (20 minutes + some knock out period 40 mins?) with 1050g (2.3lbs) each of a 12.5% AA hop and a 9% AA hop for a total of 2.1kg. Most people seem to agree that we will get quite a bit of isomerization from these adds. If I set hop utilization in BeerSmith to 130% and specify both of these additions to be calculated as 20 minute boil, I get about 24 IBUs. Does that sound too high to you guys or too low? I'm worried that since these hops are going to be in nearly boiling wort for quite a bit longer than 20 minutes we're going to get more bitterness than even 24 IBUs.
We usually have a bittering addition of Magnum at the start of the boil that contributes half of our IBUs, but it looks like we should add almost nothing in the kettle. Obviously, having some hop material in the kettle does a lot for preventing boil-overs and bringing about hot break. It seems risky to add any more than about 250 g (.55lbs).
Does this roughly match with the way your APA recipes look?
Thanks,
Anthony
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