Hi All,
TL;DR version: Calculating in Beersmith, do I need to worry about large amounts of late addition hops continuing to isomerize and produce bitterness during our whirlpool/knockout which happens over about 90 minutes at 200F+? 1.056 OG, 17 bbl knockout. I don't want the perceived bitterness to get out of hand.
I've done a LOT of searching around on here, and I have mostly found old posts with shaky at best information. So, here's my attempt to find out more...
I'm a new brewer at a decent-sized (1100-1200bbl/yr) brewpub, and I have been tasked with completely re-designing our old APA recipe, which was forgettable at best. I'm super excited at this prospect, and I really want to nail it. I want to focus on cascade aroma and flavor with restrained bitterness, so I'm considering a "hop-bursting" technique. We haven't done this on our system here before (late additions, sure, but not a larger series of additions at the end), so I'm trying to nail it down on paper as much as possible before we brew (no pilot system. I will be trying it as homebrew, but it's hard to replicate the conditions that are creating the questions I have here.)
I'm mostly concerned about the late additions getting out of hand with bitterness as they sit for 90+ minutes above 200F while whirlpooling, settling, knocking out, etc. Is there any good way to calculate about how much more IBU I'll pick up from the <20 minute additions? Would those IBUs ever come across as straight bitterness? I know this sounds rudimentary (obviously I know that late additions favor aroma and flavor, that's why I'm doing them), but I'm slightly worried about overwhelming this ~6% pale.
Preliminary Recipe:
Malt:
57.3% US 2-Row Pale
26% US Pilsener
5.2% Munich 10
5.2% Munich 20
3.6% C-40
2.6% Carapils
Mash 60 min. at 153F, mash out to 170F
Hops (IBU from Beersmith)
60 minutes: ~20 IBU (Warrior)
20 minutes: ~8 IBU (Cascade)
10 minutes: ~4.7 IBU (C)
5 minutes: ~2.6 IBU (C)
Flame Out: ~7 IBU (C)
Big Dry Hop - details TBD
Conan Yeast - 67F
Thanks in advance for any guidance.
TL;DR version: Calculating in Beersmith, do I need to worry about large amounts of late addition hops continuing to isomerize and produce bitterness during our whirlpool/knockout which happens over about 90 minutes at 200F+? 1.056 OG, 17 bbl knockout. I don't want the perceived bitterness to get out of hand.
I've done a LOT of searching around on here, and I have mostly found old posts with shaky at best information. So, here's my attempt to find out more...
I'm a new brewer at a decent-sized (1100-1200bbl/yr) brewpub, and I have been tasked with completely re-designing our old APA recipe, which was forgettable at best. I'm super excited at this prospect, and I really want to nail it. I want to focus on cascade aroma and flavor with restrained bitterness, so I'm considering a "hop-bursting" technique. We haven't done this on our system here before (late additions, sure, but not a larger series of additions at the end), so I'm trying to nail it down on paper as much as possible before we brew (no pilot system. I will be trying it as homebrew, but it's hard to replicate the conditions that are creating the questions I have here.)
I'm mostly concerned about the late additions getting out of hand with bitterness as they sit for 90+ minutes above 200F while whirlpooling, settling, knocking out, etc. Is there any good way to calculate about how much more IBU I'll pick up from the <20 minute additions? Would those IBUs ever come across as straight bitterness? I know this sounds rudimentary (obviously I know that late additions favor aroma and flavor, that's why I'm doing them), but I'm slightly worried about overwhelming this ~6% pale.
Preliminary Recipe:
Malt:
57.3% US 2-Row Pale
26% US Pilsener
5.2% Munich 10
5.2% Munich 20
3.6% C-40
2.6% Carapils
Mash 60 min. at 153F, mash out to 170F
Hops (IBU from Beersmith)
60 minutes: ~20 IBU (Warrior)
20 minutes: ~8 IBU (Cascade)
10 minutes: ~4.7 IBU (C)
5 minutes: ~2.6 IBU (C)
Flame Out: ~7 IBU (C)
Big Dry Hop - details TBD
Conan Yeast - 67F
Thanks in advance for any guidance.
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