Brooklyn IPA IBUs

[Shade]

Greetings.

I'm fashioning a 10L/2.5 gal AG IPA like so:
88% Maris Otter
8% Biscuit
4% Medium Crystal

with Brooklyn hops (17% AA):
20g Brooklyn @ 10 mins
40g Brooklyn @ 0 mins, hopstand for 20 mins
40g Brooklyn dry hop for 5 days

Brewers friend helpfully tells me this 64 IBUs. I initially had a 60 min charge but was way too high IBUs.

Last 10L/2.5 gal batch I put in 100g of Citra and I didn't think it was hop forward enough (although it was Munich/Crystal and the crystal % was too high) so was planning to put some Columbus also as I quite liked the current Columbus/Citra IPA I am drinking. Dank up front, tropical on the back, nice.

The Munich/Citra IPA calculated at 54 IBUs, it was 20g at 10 mins, 30g at 0 mins, 50g dry hop, but I didn't specify it was a hopstand so didn't calculate the IBUs from the hopstand, so it was supposedly more like 80 IBUs.

So the question - am I asking for trouble putting in Columbus too when the IBUs will end up 100+? Or will it be glorious?

 

[aprichman]

I think you are entering something incorrectly in Brewers Friend. I get ~35 BU from your 10 minute addition. A hop stand shouldn't add much (if any) bitterness. Dry hop will not contribute to bitterness either.

Calculating BU isn't very accurate either IMO since BU is a measurement of many compounds.

 

[Shade]

If I put in 40g as a whirlpool with 5% utilization then I get 34 IBUs from that. Maybe that is incorrect. I'd have thought you would get some IBUs depending on temperature.

Stealing from the internet, apparently from the Beersmith 2.2 release notes:
After quite a bit of research, I’ve finally added IBU contributions for steeped/whirlpool hops. If you mark a hop addition as steep/whirlpool it will now estimate the hop IBU contribution from that addition. The default is to add approximately half the IBU contribution of a similar boil time hops based on a steep/whirlpool temperature of 90 C, though you can alter that percentage in the Options->Bitterness tab.

.. and a subsequent post:
Using the Malowicki equations:

a 15 minute hopstand at 194 deg F will net 44.6% of IBUs vs boiling
a 30 minute hopstand at 194 deg F will net 47.7% of IBUs vs boiling
a 60 minute hopstand at 194 deg F will net 54.3% of IBUs vs boiling

So I consider the 50% to be a pretty good estimate; although I would never hopstand at that high a temperature. Here are estimates for other temps:

170 deg F ~ 15%
160 deg F ~ 9%
150 deg F ~ 5%
140 deg F ~ 3%

So if below 60C/140F, next to no bitterness added - supposedly depends on hopstand temp.

 

[Shade]

Anyway, I am going to include the Columbus and will see how we go.

 

[slym2none]

I do all my hop-stands at 170, and there is no way I am getting 15% utilization. If that was the case, my last 2 beers would probably be over 100 IBUs rather than the 55-60 I calculated. I used 3 oz of hops in the hop-stand - an ounce each of Cascade, Columbus, and Mosaic for 45 minutes - in the very last beer alone. That beer was probably right at the 60 IBUs as calculated. I used 1% as my utilization.