I just noticed while creating a new IPA recipe that Beersmith adds a positive IBU value for Steep/Whirlpool hops but not for flame out hops (entered as Boil hops for zero minutes). My understanding is that IBU's are a function of the Alpha acid (mainly), the volume of the hops, and the time spent being boiled or held above a certain temperature threshold. By my logic, hops added at flameout would be exposed to hot wort longer than steep/whirlpool hops and should reflect a higher resultant IBU.
Am I doing something wrong here? Or do i have a fundamental misunderstanding of what is going on here.
Maybe i am not supposed to enter the flame out as zero minute boil?
Thanks for the help.
Am I doing something wrong here? Or do i have a fundamental misunderstanding of what is going on here.
Maybe i am not supposed to enter the flame out as zero minute boil?
Thanks for the help.