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Old 10-10-2009, 05:57 PM   #1
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Default No Chill hop help

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.0 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.3 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.3 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 8.3 %
1.50 oz Williamette [4.80%] (60 min) (First Wort Hop) Hops 24.5 IBU
1.00 oz Williamette [4.80%] (20 min) Hops 9.0 IBU
0.50 oz Cascade [5.40%] (Dry Hop 3 days) Hops -
1 Pkgs SafAle California Ale US-05 (DCL Yeast #US-05) Yeast-Ale

Beer Smith says this is 33.5 IBU but it doesn't take into account for No Chill.

I'll be No Chilling and I'm curious what my actuall IBU will be from this hop schedule?

I'd like to end up w/ around 40 IBU's.

Thoughts/suggestions? thanks

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Old 10-10-2009, 07:40 PM   #2
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Search. Someone on here has posted an empirically derived adjustment chart for IBUs from no-chill. It's out there somewhere.

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Old 10-10-2009, 08:18 PM   #3
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that was The Pol and I am asking because I can't really make sense of his chart. I've read EVERY no chill thread on this site and on other sites and I am still having some issues wrapping my head around it, which is why I asked.

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Old 10-10-2009, 11:33 PM   #4
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Keep your FWH the same and throw your 20 minute addition in at flameout.

Also, with the FWH addition, it may say that's what your IBUs are but it will be perceived differently. In beer smith I have my FWH calculated to 20 min additions.

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Old 10-15-2009, 01:30 AM   #5
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So is it possible to get in an addition that's less than 20 min normal, but still in the boil (as opposed to dry hop)?

I ask because I just ordered a 5 gal container recommended by the huge No Chill thread and I AM EXCITED AS F*CK.

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Old 10-15-2009, 01:33 AM   #6
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Quote:
Originally Posted by ghpeel View Post
So is it possible to get in an addition that's less than 20 min normal, but still in the boil (as opposed to dry hop)?

I ask because I just ordered a 5 gal container recommended by the huge No Chill thread and I AM EXCITED AS F*CK.
According to Pol's chart (which I use) anything under 20 minutes gets moved elsewhere. You should be excited, you can make excellent beer with this method.
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Old 10-15-2009, 01:46 AM   #7
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Sorry I am so cryptic when I make charts

The chart is simple. Anything under 20 mins that is a flavor addition, gets added to FWH. Any aroma additions, are dry hopped. Keep in mind that along with flavor from the FWH... you will get about 30 mins. of IBU utilization, so you will have to reduce your qtys. when you move them to FWH to keep your IBUs in line. ProMash will do this for me, so it made it easy.

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Old 10-15-2009, 03:23 AM   #8
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My Google-Foo sucks apparently. Can someone post the link to that chart again? I know I've seen it before, but I can't find it now. Gracias!

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Old 10-15-2009, 10:41 AM   #9
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Here it is, it is also in my gallery.....

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Old 10-16-2009, 03:03 AM   #10
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Awesome! Thanks man.

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