Ok well my next beer I'm making calls for 5oz of flame out hops.
I want to have a complete understanding of this.
Exactly what is flame out hops?
@ what temperature should my beer be at when I add flame out hops?
I am using pellets btw if that matters
This is what I've read
John Palmer says
"Finishing hop additions are typically 15 minutes or less before the end of the boil, or are added "at knockout" (when the heat is turned off) and allowed to steep ten minutes before the wort is cooled."
Brynildson says, “Getting great hop aroma takes execution, knowing your raw materials and knowing your brewhouse. If you throw hops into the whirlpool and then take two hours to cool, you will not get the effect you are looking for. We throw our late hops into the whirlpool at the last possible moment and then cool and transfer to the fermenter as quickly as possible.”
Just want to do this "right" so I dont throw away 5 oz of hops.
I got an answer before that both sides do not present evidence that is conclusive so I am calling on you experienced brewers with good taste buds. Does it matter? Chilling is not a problem but I also worry about chilling too fast.
here is recipe
Kelsey's West Coast Bitter
90 minute boil
Rahr Two-Row 88%
Crisp Crystal 77L 5%
Honey Malt 2%
Mash 158* - 60 Min
Mash Out 168* - 10 Min
Sparge 170* - 90 Min
Warrior 40 IBU's - 60 Min (Pellets)
.25oz Tomahawk - 30 Min (Pellets)
.25oz Simcoe - 30 Min (Pellets)
.25oz Amarillo - 15 Min (Pellets)
1oz Simcoe - 0 Min (Whole)
1oz Amarillo - 0 Min (Whole)
1oz Tomahawk - 0 Min (Whole)
1oz Chinook - 0 Min (Whole)
1oz Citra - 0 Min (Whole)
1oz Simcoe - Dry Hop (Pellets)
1oz Amarillo - Dry Hop (Pellets)
1oz Tomahawk - Dry Hop (Pellets)
1oz Chinook - Dry Hop (Pellets)
1oz Citra - Dry Hop (Pellets)
Wyeast 1056 (Ferment @ 67)
Again in my case I am using all pellets if that is a factor