Flaschenpost
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- Feb 5, 2018
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Dear Beersmith Community,
I usually build my recipes hopwise the way that I use a couple of hop additions to bring in both bitterness and some aroma. After the boil, I chill to 75-80?C (167-176?F) and add more hops for ~30mins for aroma only, as the alpha acids do not isomerize at that temperature anymore. I am trying to find a way to get this particular way of adding hops into beersmith, but I can't make it work. Whatever I do, the "whirlpool" addition always counts this as adding a lot of IBUs. To work around I mark it as "dry hop for 0 days", but that surely is not helpful if I share the recipes or make them publicly available.
Is there a way to add my >176?F hop addition properly in Beersmith?
Thank you in advance,
Alex
I usually build my recipes hopwise the way that I use a couple of hop additions to bring in both bitterness and some aroma. After the boil, I chill to 75-80?C (167-176?F) and add more hops for ~30mins for aroma only, as the alpha acids do not isomerize at that temperature anymore. I am trying to find a way to get this particular way of adding hops into beersmith, but I can't make it work. Whatever I do, the "whirlpool" addition always counts this as adding a lot of IBUs. To work around I mark it as "dry hop for 0 days", but that surely is not helpful if I share the recipes or make them publicly available.
Is there a way to add my >176?F hop addition properly in Beersmith?
Thank you in advance,
Alex