ultravista

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I plan on whirlpooling for 20 to 30 minutes and would like to know how to calculate the bittering contribution of the whirlpool after flameout.

Is a 20 minute whirlpool like a 20 minute boil or?

Yooper

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After flameout, you should get negligible IBU contributions.

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barrooze

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I've heard brewers say that they use 20 minute addition calls to simulate whirlpool additions.

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Kegged: Caramel Macchiato stout, NB The Innkeeper w/ 1469, Sour-Worted Berliner Weiss (spontaneously fermented), Bitter Shadows IBA, Black Flash IBA Primary: Wild Texan On Deck: Pilsner/CTZ SMaSH On the Horizon: BM Centennial Blonde, Pliny the Elder clone Updated: 2012/05/22 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

mcaple1

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C'mon Yooper...I expect better out of you. Isomerization can still occur at temps above 180...so yeah, if someone were to whirlpool for 20 minutes and not get below that temp, then no....it's not negligible.

Yooper

Recipes 

Sure, it is. But what is negligble? 5 IBUs? 10? That's the point. It's hard to predict, but it's not like it's a huge bittering contribution. I don't whirlpool long above 180, but I add my flame out hops and recirculate while my chiller runs. I get to 140 in about 10 minutes, and to the fermenter at 62 about 15 minutes after that. I haven't noticed any difference in bittering, at least nothing perceptible. But I notice huge aroma and flavor contributions!

I would still say that even at 180, the isomerization would be minimal. If it takes, say, 10 minutes at boiling to get 7 IBUs out of a chinook addition, you could expect far less at 180 degrees at 10 minutes. How much less? I can't say. But I think it'd still be pretty negligible.

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mcaple1

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How much (oz) Chinook are you talking here Yooper? I am going to have to respectfully disagree with you again Yooper. Lets say I toss in 2 oz of Citra at flamout and then whirlpool for 20 minutes. At 20 minutes of isomerization, much of the AA's are already out of the hop, but again, we aren't talking about boiling temps. However, and a big however, 2 oz of citra even utilized at half rate will still have a very non-negligible effect the final IBU's.

I would say if you whirlpool and don't get your temps below 180 for that entire 20 minutes, set up the addition as a 10 minute addition to estimate final IBU's. I think that would be a good compromise...again, its an estimate, not a science. But not negligible. If you are really worried...then dry hop...no IBU's there.

mcaple1

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And damn you Yooper...can't the Vikings just catch a break once.

jakecpunut

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They talked about this on one of the BrewStrong podcast I listened to recently. They pretty much said the same thing, that you don't get much, if any additional IBU's from whirlpooling. They also talked about (I think it was the guy at Sam Adams) who said you actually get MORE ibu's from pitching on yeast cake / trub than you do from whirlpooling.. if I remember correctly..

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barrooze

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I think the latter part of your post was actually from the last Session. I know in the CYBI shows they say that if you can't whirlpool, take that addition and add it at the 20 minute mark.

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Kegged: Caramel Macchiato stout, NB The Innkeeper w/ 1469, Sour-Worted Berliner Weiss (spontaneously fermented), Bitter Shadows IBA, Black Flash IBA Primary: Wild Texan On Deck: Pilsner/CTZ SMaSH On the Horizon: BM Centennial Blonde, Pliny the Elder clone Updated: 2012/05/22 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

mcaple1

Recipes 

Is this some sort of joke>?