Flameout hop addition adds IBUs?

For you guys using software such as BeerSmith (the one I am using) to calculate your brews, if you plan a hop addition at flameout, do you put 0 minutes in for the boil time or say 5 minutes since the wort will still technically still be boiling from when you add them until you cool it below the boiling point?

0 minutes. Then again, I don't do these because I use an IC and it cools the wort too fast to extract much in the way of hop oils, I just dry hop instead..

The extraction rate for bittering drops very fast with temperature, so if you are using any kind of active cooling the IBUs are 0.

I quit doing flame out hop additions. IMHO hops are better utilized by dry hopping.


Eastside

Eastside Brewer said:

I quit doing flame out hop additions. IMHO hops are better utilized by dry hopping.


Eastside

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Do both and you will like it more.

WBC said:

Do both and you will like it more.

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+1

You get a different flavor from flame out additions than you do from dry hops, I usually do both.

I find dry hopping verses 0 minute addition produce nearly identical results...I don't calculate bitterness with anything less than 10 minutes.

TeleTwanger said:

I find dry hopping verses 0 minute addition produce nearly identical results...I don't calculate bitterness with anything less than 10 minutes.

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The heat from the flame out addition does a much better job of extracting oil, but drives off some of the aroma compounds, that are also going to get driven off during fermentation. I have found that flame out additions give me a great hop flavor and subtle aroma, while dry hopping gives a fresh hop, slightly "green" flavor, and a ton of fresh hop aroma.

Also, not calculating bitterness for anything under 10 could really be hurting your recipes. Hops can have up to 50% of their AAs isomerized within the first 15 minutes. My IPA gets 25 IBUs from the last 15 minutes, and 8 of those come from the 10 minute addition, so not accounting for it would completely throw off the balance of the recipe. But, as soon as the wort stops boiling, you are extracting very little bitterness, so I don't add anything for flame-out additions, although some commercial breweries do.