Originally Posted by DerBraumeister
OK thanks for your answer, version 2
Here is the recipe I will be using (6 gal) :
8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 18 IBU
Flavouring addtion at 5 Min: 33gr Tettnanger 4.1%, 11 IBU
Cube Addition: 15 gr Hallertauer Hersbrücker 2%, 1 IBU
Total 34 IBU
I will also be dryhopping with either Hallertauer Hersbrücker or Tettnanger
I dont know about your total IBUs... this is a point of contention with FWHing beers. Personally, and others can chime in... I have found a FWH addition equals about the same # of percievable IBUs as a 30 minute addition.
Dry hopping for aroma will be best with a no chill beer.
This looks better IMHO for a no chill beer than before. Remember though that your flavor addition at 5 minutes will be like a 25 minute addition.
This seems like a pain in the beginning, but really when you use the simple chart, it is easy to modify the additions to match the final outcome of any recipe.