I've seen several recipies that call for an extended 'Hot Whirlpool'. My question is, how hot is hot? I normally whirlpool for 10 mins or so before kicking on the chiller, but for an extended whirlpool, how high to I need to keep the temp? I'm guessing above 160 or so?
Hot Whirlpool
- Thread starter pearlbeer
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There's an article floating around here somewhere that talks about hop utilization and temperature. I believe that alpha isomerization drops by 50% for every 10ºC. When the big boys whirlpool, they're doing it right below boiling. If the recipe doesn't specify otherwise, that's what I'd do.
