JonBoy47

Recipes 

Im going to be brewing the Citra clone recipe from CYBI tomorow and on the show the mentioned needing to adjust the recipe for the whirlpool time if you dont have the ability to whirlpool. The brewer whirlpools for 20 mins after a 60 minute boil. How do I adjust my recipe for that? Do I move all the hop additions back 20 mins? That just doesnt seem right. Any thoughts?

JonBoy47

Recipes 

Anyone?

TheBeerist

Recipes 

I listened to that episode too, and I remember them getting a little confusing about it. I believe they said to calculate the whirlpool addition as if it were either a 20 or 30 minute addition, and keep everything else the same.. i.e. bittering hops, flameout etc..

bigbeergeek

Recipes 

Yeah, Tasty wasn't very clear. He said he moved the flameout addition to the 30 minute mark and kept everything else the same. I don't see how the hell that makes a clone of the commercial beer! The commercial stuff sits at very high temperature for 20 minutes while they use their painfully slow wort chiller. I would imagine the way to clone that procedure would be to slightly cool the wort after flameout, let is sit for 20 minutes then chill the rest of the way and pitch. Please follow up on this thread with what you do, there are a lot of us who want to clone that legendary ale. Maybe someone can contact Tasty on the BN website and we can get a definitive answer...

__________________
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JonBoy47

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I think tasty said he moved the 30 minute addition to flameout instead of the other way around. Still doesnt quite make sense to me. That was one if the more confusing episodes ive listened to. Ill definately let you guys know how it turns out.

ne0t0ky0

Recipes 

I didn't listen to the episode, but usually I just move the "whirlpool" edition back however long it was going to be, so a 20 minute whirlpool ends up as a 20 minute addition. The difference between boiling and near boiling after flameout isn't going to change alpha acid extraction rate.

JonBoy47

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That makes sense but this recipe has a 60, 30, 15, 10,and 5 minute additions with no whirlpool addition. If you move those all back 20 minutes to account for the whirlpool time it doesnt really make sense. That would mean your last hop addition is at 25 minutes

ne0t0ky0

Recipes 

Not sure I'm following you here. If you wanted to whirlpool for 20 minutes *instead* of late boil hops; then I'd skip the 15, 10 and 5 during the boil, start up the whirlpool at flameout after the 60 minute boil (this will cool the work down under 200) and at 15, 10 and 5 left of the whirlpool time, add those additions.

If you didn't want to whirlpool and the recipe called for it, then I'd move the whirlpool addition back from flameout for however long the whirlpool was going to be. so, 20 minute whirlpool would be a 20 minute boil addition.

Polboy

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i took it as changing addition time in the software only by 20 min to calculate ibu, so keep your standard time (60, 20, 5,0 ect) when adding hops but when calculating IBUs adjust the amount of hops and change time (in the software) by 20min (i would leave 60 as its is cuz its 100% utilization anyway and then 40, 25, 20)

ne0t0ky0

Recipes 

Right. I'm suggesting further that if couldnt or don't whirlpool, you'd get the same bittering by shifting it back during the boil. The one advantage of the whirlpool, and id suggest that this is why whirlpools are worth the effort, is that since your not actively boiling, and you can cover, you'll keep more of the volatile aromas in the whirlpool versus a 20 min boil addition which is going to push out some of the aroma due to the boiling action.