So I've been using BeerSmith for several months, and am getting most of it down pretty well. My question of the day is how to classify hops at the very end of the boil. The way I'm classifying the hops right at flameout is "Boil 0 min". I think this is the way to do it?? This seems to add zero IBU's (although I'm skeptical it's literally zero since the wort is still basically boiling at the point of killing the heat...but I'm not too concerned with that).
I'm then doing what I think is referred to as a hop-stand
(waiting until the wort cools to around 180, and then throwing in more hops). I've classified this addition as "Aroma Steep 30 min." What I'll be doing on brew-day is letting the wort cool to 180ish, then throw in my last hop addition (no dry-hopping on this batch), and letting them steep in the hot wort for 30 min before chilling to pitching temp.
Have I classified these 2 additions correctly (flameout as "boil 0 min" and hop-stand as "aroma steep 30 min")?
Thanks in advance from anyone with more experience on these points!