pnj

Recipes 

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

passedpawn

Recipes 

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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Nag Champa FTW. Mmmm.

pnj

Recipes 

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.

chefchris

Recipes 

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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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

ghpeel

Recipes 

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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Kegged: Golden Pub Ale, Ed's Wit, Scottish ESB, Haggis Broth Braggot
Lagering: n/a
Primary: Bro'hemian Pils
Resting: n/a
No-Chill Tank: n/a
Bottled: Lowland Oatmeal Porter, Adieu Travail!

chefchris

Recipes 

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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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

The Pol

Recipes 

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.

ghpeel

Recipes 

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!

__________________
=============================================

Kegged: Golden Pub Ale, Ed's Wit, Scottish ESB, Haggis Broth Braggot
Lagering: n/a
Primary: Bro'hemian Pils
Resting: n/a
No-Chill Tank: n/a
Bottled: Lowland Oatmeal Porter, Adieu Travail!

The Pol

Recipes 

Here it is, it is also in my gallery.....

ghpeel

Recipes 

Awesome! Thanks man.

__________________
=============================================

Kegged: Golden Pub Ale, Ed's Wit, Scottish ESB, Haggis Broth Braggot
Lagering: n/a
Primary: Bro'hemian Pils
Resting: n/a
No-Chill Tank: n/a
Bottled: Lowland Oatmeal Porter, Adieu Travail!