I did a little experimentation last week with my California common recipe. I decided to try whirlpool hopping.
From what I read, typical whirlpool hopping gets about 10% hop utilization. So according to my software, my cal common should be right around 40 IBU's. But what I tasted today is probably closer to 15 (which if you delete the whirlpool hops from my recipe in the software, that's about what I should get).
I have two questions:
1. Did I "whirpool" correctly? After flame out, I added 2oz of hops to the wort and kept them in there until the wort was chilled (about 45 minutes).
And 2. Assuming that my beer is indeed 15 IBU, how can I up the bitterness at this point? (I've thought about making a 1 gallon batch with increased IBU to get where I want it to be, but I don't know an equation for figure how much I need to add and at what IBU)
Thanks for your help in advance!
From what I read, typical whirlpool hopping gets about 10% hop utilization. So according to my software, my cal common should be right around 40 IBU's. But what I tasted today is probably closer to 15 (which if you delete the whirlpool hops from my recipe in the software, that's about what I should get).
I have two questions:
1. Did I "whirpool" correctly? After flame out, I added 2oz of hops to the wort and kept them in there until the wort was chilled (about 45 minutes).
And 2. Assuming that my beer is indeed 15 IBU, how can I up the bitterness at this point? (I've thought about making a 1 gallon batch with increased IBU to get where I want it to be, but I don't know an equation for figure how much I need to add and at what IBU)
Thanks for your help in advance!