Thanks everyone for clearing up this confusion I have been having for some time. When I first learned how to brew, I was told to not touch the wort as it was cooling as to produce a cleaner beer then lately I have been reading the exact opposite! I can now chill my beer with confidence tomorrow when I make my Ben Franklin's clone recipe!
OG: 1.068 (suggested range = 1.060 – 1.086)
FG: 1.018 (suggested range = 1.014 – 1.030)
IBU: 27 (suggested range = 25 – 35)
SRM: 17 (suggested range = 12 – 25)
BU/GU Ratio: 0.39 (Strong Scotch Ale = 0.41 from AOB Style Guidelines & Daniels)
Ingredients for 5-gallons all-grain: (Assuming 63% efficiency)
Maris Otter (‘Low Malt’) = 8.5lbs. (59%)
Flaked Corn = 2.75 lbs. (19%)
Biscuit (‘High Malt’) = 1.75 lbs. (12%)
Special Roast (‘High Malt’) = 1.00 lbs. (7%)
Black Patent (‘High Malt’) = 2 oz. (1%)
Medium or Dark Molasses (not Blackstrap) = 4 oz (2%) – 15 minutes from end of boil
Mash: 154 F for 45 min or until complete conversion
Whole Flower Kent Goldings (5.0% AA)
0.50 oz. - 60 min
0.75 oz. - 45 min
0.50 oz. - 30 min
Boil: 90 minutes
English - White Labs 002 (Wyeast 1968) OR Scottish – White Labs 028 (Wyeast 1728)
Taken from http://www.benfranklin300.org/etc_article_ale.htm
Cant wait to chill with some vigor! Though without a false bottom or some type of trap for my outlet valve on my kettle I am still weary to not use a hop bag. Am I just over thinking and being overly nervous about a trivial issue?
diS- I personally take the hop bags out once I start to chill the brew. Never really thought about it too much but I assume the more time you leave them in the higher your IBU count would be- even though it would be negligible... I think.