Sorry to be brusque but I really need an answer. BS now has IBUs being attributed to steeping but at 50% of the equivalent boil time. Brad has explained that this factor is appropriate for a 194F steeping temp (in a whirlpool). By contrast I am adding my hops after flame out, actually at about 150F for 20 minutes as my icebath is working. The reason I have zeroed on this method is to optimize for extracting the oils. Very happy to have the adjustment since I know my actual IBUs have always seemed greater than reported by BS when hopstanding - but I need to develop the right factor for the lower temp range. Thanks.
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Hopstand IBU - Need Math Now!!
- Thread starter brewbirds
- Start date
brewfun
Grandmaster Brewer
At the temperature you're stating, Isomerization is very low. Around 20 to 25%.
What will matter is the level of CoHumulone, because it isomerizes quickly and can give your bittering more coarseness. Not all hops are equal in terms of perceived bitterness.
What will matter is the level of CoHumulone, because it isomerizes quickly and can give your bittering more coarseness. Not all hops are equal in terms of perceived bitterness.