Below is the recipe I'm going to brew later today. There's a full pound of hops added after boil at two times during the hop stand. Then dry hopped. It's part of a local APA competition we're having and I figured I'd try something completely different/new. According to Beer Tools Pro, my bitterness should be 0 IBU.
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Electric Hop Stand Pale Ale (batch #154)
10-A American Pale Ale
Author: Kal Wallner
Size: 12.0 gal @ 68 °F
Original Gravity: 1.052 (1.045 - 1.060)
Terminal Gravity: 1.010 (1.010 - 1.015)
Color: 7.53 (5.0 - 14.0)
Alcohol: 5.46% (4.5% - 6.2%)
Bitterness: No friggin' idea
Ingredients:
17.5 lb (89.7%) Standard 2-Row - added during mash
1 lb (5.1%) Caramunich® TYPE III (56.85L) - added during mash
1 lb (5.1%) Carapils®/Carafoam® (2.05L) - added during mash
(I normally wouldn't use any with some crytal already in the recipe but the competition rules require it)
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
2.5 oz (12.8%) Centennial (11.1%) - added end boil
1 oz (5.1%) Cascade (6.0%) - added end boil
1 oz (5.1%) Chinook (11.4%) - added end boil
1 oz (5.1%) Citra (11.1%) - added end boil
5 oz (25.6%) Centennial (11.1%) - added +30 m into hop stand
1.5 oz (7.7%) Cascade (6.0%) - added +30 m into hop stand
2 oz (10.3%) Chinook (11.4%) - added +30 m into hop stand
2 oz (10.3%) Citra (11.1%) - added +30 m into hop stand
12 g Fermentis US-05 Safale US-05 (fermenter #1)
WYeast 1056 American Ale slurry (fermenter #2)
1 oz (5.1%) Centennial (11.1%) - added dry to secondary fermenter
0.5 oz (2.6%) Cascade (6.0%) - added dry to secondary fermenter
1 oz (5.1%) Chinook (11.4%) - added dry to secondary fermenter
1 oz (5.1%) Citra (11.1%) - added dry to secondary fermenter
Notes:
19.5 lbs of grain. 1.25 qt/lb mash thickness.
Single infusion mash @ 150F for 90 minutes.
Sparge with 168F water for 1-2 hrs.
Boil for 90 mins.
Adding first hops at flameout (0 mins). Whirlpool by gently stirring every ~10 mins. Lid off.
Drop temp to 170F and add +30 min hops. Steep for 80 mins total then chill.
Aerate well (60 seconds with Fizz-X). Hydrate dry yeast for 30-60 mins until frothy prior to pitching.
Ferment at 68F. Dry hop for 7-10 days in secondary.
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The competition calls for an APA (not an IPA) so my only concern really is over-bittering. I want it to taste around 40 IBU in terms of bitterness, but to be over the top in terms of flavour/aroma.
I'm *hoping* (hopping?
) the bitterness won't be over the top.
If I assume hop stand bitterness is 10% utilization and that only the 0 min flameout hops introduce bitterness (and not those steeped at 170F) then I get 32 IBU. The 170F hops will certainly give some bitterness so probably around 40 IBU total (?). Just about right for an APA.
If I assume that hop stand bitterness is like a 20 min addition like some say (and again assume that those steeped at 170F give no IBUs) then I get 54IBU. The 170F hops will certainly give some bitterness so probably close to 60 IBU total (?). Too high for an APA.
I guess it depends who I believe.
If it wasn't for the competition I'd probably just make it an AIPA and bump up the malt to get to ~7% ABV.
We'll see! If it turns out too bitter, I'll wait a few months or just blend it with some IPA.
Kal