In doing this you will use the timing of additions for actual hop adds, but the temperature of that addition will define what you think you should get for IBU from that addition and not the actual temperature of your system when you add the hops. Ignore the actual temperature settings and use the temperature setting for each whirlpool addition to define the utilization from your sensory response. So since I was not very clear in my first response, let me try again. Third, even if you could estimate based upon average temperature this would not suit some of the commercial brewers nor those people brewing on equipment which allows for temperature control (such as the Grainfather or Robobrew systems) of the whirlpool at a given temperature. Knowing that Brad usually keeps up on these studies, I am figuring that he drew the calculations from these studies to estimate the IBUs for whirlpool additions. Second, I don't know the exact formulation Brad used for the calculation of whirlpool hop contribution to IBU, but there are several papers out there on IBU contribution from whirlpool hopping which have been performed on commercial systems. There actually used to be a single data point within the software in your equipment profile where you can state the time it takes to drop in temperature from flame out to 85C (185F) in BeerSmith 2. I still miss the universal utilization feature, but I can make it work.įirst, the software has no idea of how long it takes you to drop in temperature from boiling to whatever endpoint you select. Since my process is conditional on the timing of additions and not the temperature, this works for me quite well. With the removal of the ability to assign a % utilization correction figure directly to whirlpool hop IBU calculations, I must use the temperature as the utilization rate for each addition and not as the designated temperature of the actual addition. On brew day, I record the actual temperatures which the hops were added to ensure that my cooling curve is still valid. I assign the temperatures according to my previous work to obtain the estimated IBU which corresponds to my perception of bitterness with that addition. I know the temperature related to that timing based upon previous recordings of temperature over time with cooling of my pot to ambient conditions (I brew indoors, so it makes it easier to track). Given this, I have changed my recipes as follows: I enter in the whirlpool hops as I would like them to be added based upon timing. All other whirlpool hop contributions stay the same. When I then change a subsequent whirlpool addition for 10 minutes at 170F to 15 minutes, only that IBU calculation changes. When I decrease the time down to 35 minutes, the IBU calculation is 7.7 IBU. Each addition is treated independently.įor instance, when I set my steep temperature for 45 minutes at 195F the program gives me an IBU value for that addition of 8.5 IBU. So, the way the model works is that it estimates utilization over the whole steep time at that temperature.
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