None of that information matches the conjecture, here. This topic was presented at the ASBC, last year. This might increase the isomerization process and more closely replicate a "boil" profile at a lower temperature (eg, like boiling at altitude). However, I could use my stirrer during the steeping process. At the end of the steep, I use my immersion chiller and stirrer to chill the wort. Homebrewers have options that professional brewers may not have.ĮG, I don't whirlpool hot wort, its simply a steeping step to simulate a professional process. This would then make it easier to calculate the additional IBUs for each hop addition (boil and whirlpool).Īn additional consideration might be whether the whirlpool is stirred or circulated during the steeping time. So, it seems to make the most sense to include the whirlpool length as an option in the equipment profile. The equipment profile is where we define our "hot side process". Obviously, its still fudging the numbers.but, it does seem like a step in the right direction.īased on your formula, its seems that a first order approximation would be to calculate IBU contribution from the boil hops by extending the total duration of those hops by the length of the whirlpool and only adding 50% of that delta from the contribution at flameout.Īnthony seems to be on the right track, a whirlpool is definatly an equipment profile thing. You can fine tune the above by adjusting the "whirlpool time" of your fake additions if your results demonstrate that is necessary. Second, this would allow you to take advantage of the BS2.2 "whirlpool" formula. This would allow you to accurately represent your Boil additions on your brewsheet. "whirlpool Centenniel (do not add)" or "(skip) Centenniel" You could create separate hop ingredients with a name that indicates that these are "fake" and should not actually be added to the whirlpool. Add additional whirlpool hops for your late boil hops, with a whirlpool duration that equals your total whirlpool time. Let BS2.2 calculate the IBU contributions.ģ. Place all whirlpool additions at their appropriate times. Let BS2.2 calculate the IBU contributions.Ģ. Place all BOIL additions at their appropriate times (90, 60, 30, 15, 10, 5, 0, etc). It actually gives you a way to slightly more accurately calculate your bitterness, and represent the actual process you follow. I appreciate that whirlpool/steep additions have limited known science at this stage, but it's something I felt should be brought to your attention.Īnthony, I agree its not really fully baked, but its not quite "completely" useless. It's not so much a problem with 60+ minute additions where the difference is virtually zero, but if I was making a "hop burst" beer (all/most hops under 20 minutes) the difference in the end result would be massive. Some examples of the problem I'm talking about:Ģ0 minute boil = ~40 IBU + whirlpool = ~53 IBU (33% increase)ġ0 minute boil = ~24 IBU + whirlpool = ~43 IBU (79% increase)ĥ minute boil = ~13 IBU + whirlpool = ~36 IBU (280% increase!) Typically I find a whirlpool/steep adds bitterness equivalent to ~10-15 minutes boil (I usually add 12 minutes). In terms of hops being "spent" before the whirlpool, I imagine this is true, but the main problem comes with late additions (at or after the 20 minute mark, typically the flavour/aroma window). If it helps, the new Beersmith feature calculates almost exactly what I manually calculate whirlpool IBU's should be in my recipes, so it must be very close to the mark. Obviously it is not perfect, and I'm hoping brewers will begin to develop a better body of knowledge around the exact values here so I can develop it further. I thought about trying to make a really complex equation to handle this but decided instead not to do it, at least for this first round.Ĭonsidering the "old" version considered ALL whirlpool/steep additions to provide zero IBUs, and also did not add any contribution from boil hops during the steep/whirlpool phase, I think this is at least a step in the right direction. When we talk about leftover boil hops it is not simple to calculate their whirlpool effect since - many of these hops have already been "spent" in the boil, and have limited alpha acid still to give up and also these hops often fall out as trub during whirlpool/steeping limiting their contributions. However the real scientific literature here is very thin. There is minimal research available on what whirlpool utilization really is! The best articles I could find were centered around 90C and indicated about 50% of boil utility for whirlpool/steep additions.
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