Beersmith - Leaving boiled hops in for whirlpool

[aeviaanah]

Beersmith will calculate boil hops and whirlpool hops. How should one account for leaving in boil hops during the whirlpool?

For instance...

I add 2 oz at 10min and get 9 ibus from this addition. If i then leave those hops in the whirlpool I should get a larger contribution to ibus.

 

[Oginme]

Yes, but at this time I do not know of anyone who has done, nor seen any publication of results from, the experimental testing to determine just how much increased utilization from this type of step.

 

[imasickboy]

Isn't this one of the things the new version of Beersmith is supposed to address? I"m just going off of what I think I've heard or read, so don't take that assumption for fact. Head over to Beersmith's forums and check it out for yourself. If I'm wrong, don't feel bad about telling me so.

 

[Oginme]

What the updated calculations for whirlpooling is supposed to address is multiple whirlpool additions and additions at reduced temperatures. Right now, to the best of my understanding based upon comments from Brad, the program assumes a whirlpool addition shortly following flame out (i.e. no compensation for temperature at addition time).

 

[pricelessbrewing]

Except it's a little weird in that flameout additions are calculated as if they're chilled immediately to below isomerization temps at time = 0, even if a whirlpool addition is present.

Honestly IBU calculations are so far off the real world don't worry about this. We need more research, I'm not aware of any sufficiently accurate publications that address all the variables we have for hop additions.

 

[Oginme]

IMHO, too many people hang their hats on IBU calculations. The only real measure is your taste buds. Even laboratory testing of IBU gives you a number which may or may not correspond to the imbiber's perception of bitterness.