Hello, making a recipe and have some El Dorado hops that I was going to start my boil with. I’m seeing a lot of folks Dry hop and use late in the boil. I thought this was a buttering hop so now I’m confused. Some guidance here would be great!
So I was going to add at 60 then Amarillo .5 at 20 .5 at 10 and cascade 1 ounce at flame out . Let me know if I have it backwards.
Biggest thing I did to avoid way over bitter brews was get my chilling times sorted.went from every beer being overly bitter to excellent immediately. Typically recipes or software assume flame out means chilled immediately. If it takes you 15 mins to get your wort cooled and your not compensating for that it can make a huge difference. Especially if your adding alot of late flavor hops. CheersYep I think I screwed it up. I tasted the beer when I put it in the primary and it was bitter bitter! I have hopes it will calm down by my past experience when using the wrong hops at the wrong time ended in pouring beer in the drain or using it as an antiseptic. Ha!So here is the question.... when trying to develop a recipe from scratch how do I know in advance what is a good idea and a bad idea when to add the hops to a recipe in the boil. I use the IBU calculator but am realizing there is more to it than a final IBU if this makes sense. My recipe has this finishing at 58 IBU.
Biggest thing I did to avoid way over bitter brews was get my chilling times sorted.went from every beer being overly bitter to excellent immediately. Typically recipes or software assume flame out means chilled immediately. If it takes you 15 mins to get your wort cooled and your not compensating for that it can make a huge difference. Especially if your adding alot of late flavor hops. Cheers
Yep I think I screwed it up. I tasted the beer when I put it in the primary and it was bitter bitter! I have hopes it will calm down by my past experience when using the wrong hops at the wrong time ended in pouring beer in the drain or using it as an antiseptic. Ha!So here is the question.... when trying to develop a recipe from scratch how do I know in advance what is a good idea and a bad idea when to add the hops to a recipe in the boil. I use the IBU calculator but am realizing there is more to it than a final IBU if this makes sense. My recipe has this finishing at 58 IBU.
Typically recipes or software assume flame out means chilled immediately.
Yup I also do the same in bs3. What I meant about the late additions was that if you boil a bittering hop addition for 75mins instead of 60mins it won't make a big difference in final ibu but boiling a flavor 0 min hop addition for 15 mins most definitely does. CheersHow much did you add? What size batch?
IBU calculations are not that accurate and, from what I read, vary widely from one brewer's equipment and process to another. 58 IBU is starting to get into the bitter range unless you have a beer with a solid malt backbone (say a 1.065+ beer).
I would say that much of it comes from experience and notes. I have a general feeling of the bitterness I get from a 60 minute additions that produces 60 IBUs. I put a little more weight on the IBUs from 60 min additions, vs 20 min additions. Unless I am adding more than a few oz, I mostly ignore IBUs from flameout additions. I have not 100% figured out how much weight I put in the IBU calculations when adding 4 oz or more of late hop additions.
I changed the setting in BeerSmith a while back to calculate IBUs from the chilling process. It increases the calculated IBUs of not only late hop additions, but all additions. It makes the IBUs of my recipes higher, but it is hard to say if it is more or less accurate.
I used El Dorado with Cascade and did not really like the combination. To me (just my opinion) El Dorado is fruity while Cascade is Grapefruit. I just didn't like the combination.So I was going to add at 60 then Amarillo .5 at 20 .5 at 10 and cascade 1 ounce at flame out . Let me know if I have it backwards.
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