Has anybody brewed an IPA where most IBU comes from a low temperature whirlpool addition? For example, 10ibu bittering charge at 20 minutes followed by 60ibu of an aroma hop held at 150*F for 30 minutes in a whirlpool addition.
If so, what were your findings? I'm assuming that this would extract lots of flavor and minimum bitterness.
If so, what were your findings? I'm assuming that this would extract lots of flavor and minimum bitterness.