Cltroutman
New Member
I have been lurking on these boards for the last few weeks and I have got to say there is a lot of very informative threads. Thank you everyone for letting me learn from your mistakes! Anyway I finally hit my first mistake in my fourth batch of homebrew. Sunday I brewed up a 5 gal. batch of Milk Stout from a Brewer's Best kit and added all my hops at the beginning of of my 60 minute boil.
So my questions:
I was trying to figure out how I could added some additional aroma hops, since I missed out on adding them at the right time, and if anyone had a recommendation for what would work? I have been reading Palmer's How To Brew and it appears I can added dry hops to the secondary without increasing the IBUs. Should I just go out and get another .5 oz of Willamette hops and dry hop them in? How does dry hopping change the profile vs. adding them the last 10 minutes of the boil?
I don't think this blunder will effect the final product too much. One, it is a stout so it has a high boil gravity. Two, I am not sure I will reach the kit's IBU range of 31-34. It appears the difference between adding the Willamette at 10 minutes left in the boil and at the beginning of the boil is ~3.5 IBUs (math below). Can someone explain to me if my math is correct?
Recipe:
6.6 lbs. Special Dark LME
.5 lbs Lactose
.5 lb Maltodextrin
8 oz. Carmel
4 oz. Roasted Barley
4 oz. Dark Chocolate
.5 oz Warrior Bittering Hops (Alpha Acid 17.2%)
.5 oz Willamette aroma hops (AA 4.7%)
Boiled in 2.5 gal. of water.
Going through the math:
AAU = Weight x %AA
Warrior .5 oz X 17.2 = 8.6 AAU
Willamette .5 oz x 4.7 = 2.35 AAU
Gravity of the Boil
.lbs LME x 36 / Vboil (my understanding is that 36 is a constant for LME and 40 for DME)
6.6 .lbs x 36 / 2.5 gal. = 95 so OG 1.095
IBU = (AAU x U x 74.89) / Vrecipe
74.89 is a constant for the conversion of English units to Metric
U based off Table 7 - Utilization as a function of Boil Gravity and Time
Warrior IBU(60) = (8.6 x .154 x 74.89) / 5 = 19.8
Willamette IBU(60) = (2.35 x .154 x 74.89) / 5 = 5.4
If done correctly: Willamette IBU(15) = (2.35 x .055 x 74.89) / 5 = 1.9
I calculate my IBU at 25.2 rather than 21.7; both which are not near 31 - 34 labeled on the kit and assuming a 1-3 IBU error margin.
Either way I know at the end of the day all that really matters is that the final product tastes good. But I think understanding the basic principles will only make my beer better.
So my questions:
I was trying to figure out how I could added some additional aroma hops, since I missed out on adding them at the right time, and if anyone had a recommendation for what would work? I have been reading Palmer's How To Brew and it appears I can added dry hops to the secondary without increasing the IBUs. Should I just go out and get another .5 oz of Willamette hops and dry hop them in? How does dry hopping change the profile vs. adding them the last 10 minutes of the boil?
I don't think this blunder will effect the final product too much. One, it is a stout so it has a high boil gravity. Two, I am not sure I will reach the kit's IBU range of 31-34. It appears the difference between adding the Willamette at 10 minutes left in the boil and at the beginning of the boil is ~3.5 IBUs (math below). Can someone explain to me if my math is correct?
Recipe:
6.6 lbs. Special Dark LME
.5 lbs Lactose
.5 lb Maltodextrin
8 oz. Carmel
4 oz. Roasted Barley
4 oz. Dark Chocolate
.5 oz Warrior Bittering Hops (Alpha Acid 17.2%)
.5 oz Willamette aroma hops (AA 4.7%)
Boiled in 2.5 gal. of water.
Going through the math:
AAU = Weight x %AA
Warrior .5 oz X 17.2 = 8.6 AAU
Willamette .5 oz x 4.7 = 2.35 AAU
Gravity of the Boil
.lbs LME x 36 / Vboil (my understanding is that 36 is a constant for LME and 40 for DME)
6.6 .lbs x 36 / 2.5 gal. = 95 so OG 1.095
IBU = (AAU x U x 74.89) / Vrecipe
74.89 is a constant for the conversion of English units to Metric
U based off Table 7 - Utilization as a function of Boil Gravity and Time
Warrior IBU(60) = (8.6 x .154 x 74.89) / 5 = 19.8
Willamette IBU(60) = (2.35 x .154 x 74.89) / 5 = 5.4
If done correctly: Willamette IBU(15) = (2.35 x .055 x 74.89) / 5 = 1.9
I calculate my IBU at 25.2 rather than 21.7; both which are not near 31 - 34 labeled on the kit and assuming a 1-3 IBU error margin.
Either way I know at the end of the day all that really matters is that the final product tastes good. But I think understanding the basic principles will only make my beer better.