Mash at 149 for 60 minutes, I know this seems low, but with the oats and the added chloride, you'll still get plenty of body but will be left with a cleaner, drier finish. West Coast New England IPA, batch size 12 gallons: I just want to emphasize this once again that Tree House makes tasty beers, but if I see those three breweries on tap at a bar, I'm choosing Trillium or Bissell Brothers 10 times out of 10. Why is this? There's no bitter backbone that helps to dry out and recharge your palate for that next sip! Places like Trillium and Bissell Brothers have that bitter base that helps make their beers truly magical. It's honestly hard for me to drink a full pint of most of their beers, splitting and sharing is the way to go (point of clarification: the few ounces of their hoppy beers that I drink from time to time are outstanding). I'm about to say something controversial: Tree House beers aren't quaffable and that really ruins their appeal to me. So what does a boy who learned the ways of IPA through the mind of a West Coaster do when he finds himself living in the land of haze? Why brew an IPA that's bitter, creamy, dank, juicy, tropical, and hazy.that's what! Living in New England for just over 1 year I've learned one thing and only one thing: IPAs are juicy, creamy, tropical, and hazy. It makes me feel better to see some IBUs from "0 minute" additions, but I suspect the prior calculations were more accurate.Living in San Diego for 7 years I learned one thing and only one thing: IPAs are bitter, crisp, dank, and clear. Now the same recipe that was calculated at 45 IBUs came in at 60 IBUs. I started to tweak recipes to check the "Carry over boil hops to whirlpool" option with a whirlpool of 10 mins. Then when I first started adding whirlpool hops, it seemed odd that the 214F addition gave 0 IBUs but the 180F addition provided 5 IBUs. That is how I calculated my recipes for years. On a related default BeerSmith calculates flameout additions as 0 IBUs. I know I get some bitterness, but it does not register to me nearly as the same bitterness I get from 60 minute additions. Personally, I don't put much weight into the calculated IBUs for hops added in a whirlpool. I am sure you would end up with more bitterness if you held it at 210F than if you let the temp drop.īut in general, no matter how you enter them it probably does not have much impact on the overall IBU calculations. As you point out, there would have to be very complex math and measurements to model your 210F to 175F rest over 20 minutes. The massive levels of late and dry hopping done these days was unheard of a decade ago. IBU levels are a pretty good way of comparing the bitterness of boil hop additions.ģ) The formulas for calculating IBUs from whirlpool additions are much less proven than the (already inaccurate) formulas for boil additions. 10 IBUs from isomerized alpha acids (say from a 60 min addition) will be much more bitter than other alpha acids from whirlpool or dry hop additions. It measures compounds that tend to be bitter (though not always). I believe the Tinseth formula is based on measurements using whole cone hops at Sierra Nevada on their equipment.Ģ) While IBU stands for International Bitterness Unit, the test for IBUs does not measure bitterness. Way lower seems to be what I see more than anything. Often homebrewers that have their beers analyzed are way off from the calculated IBUs. The 3 big issues with IBU calculations are:ġ) Actual IBUs in a beer are shown to be very system dependent. I assume the root of the question deals with IBU calculations. My input is.no matter how you enter them, you will likely be wrong. I'm not sure how beersmith wants this type of thing entered. For example, the first round was only in there at 210 for 10 minutes, but it was also an attendee to the next two rounds at 190 and 180. The I whirlpooled for 20 more min to bring down to temp and then I let it rest/settle for 30 min before transfer.īig question I have is, how do I enter this into Beersmith? Right now I have the first round of hops entered at. I whirlpooled it down to 180, threw in the last round, let sit for 10 minutes. Then I whirlpooled with my CFC, got the temp down to 190, threw in the next round, let it sit. When the 10 min was up it had dropped to 200. The temp when I threw them in was 210ish. So basically I thru in the first round at flameout and let it sit (not whirlpooling yet) for 10 minutes. I brewed a new recipe with the following during flameout/whirlpool: May have missed it but I couldn't find the answer to my specific question.
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