First time whirlpooling

[bassballboy]

I've never done the whirlpool hop method, I'm a bit skeptical about losing flavor/aroma by it converting to bitterness, but everything I read says otherwise so I'll jump on the bandwagon. *This recipe is loosely based on my take on the Fat Head's Head Hunter recipe, let me know how it looks (particularly the schedule).

6.5 Gallon boil
5.5 Gallon batch
67% efficiency
O.G. 1.068
F.G. 1.012
Mangrove Jack's M44 yeast

Mash for 60 minutes @152*
12.5# 2-row
1# Vienna
1# Honey malt
0.5# 40L
0.25# Victory malt
0.25# acid malt
2 tsp gypsum

Hops:

FWH: 0.25oz simcoe
15: 0.5oz cascade
10: 0.25oz each citra/columbus/simcoe
5: 0.25oz each citra/columbus/simcoe
0: 0.25oz each citra/columbus/simcoe
Let it sit ~7 minutes to reduce to 200*
WP 25 minutes: 0.75oz each citra/cascade/simcoe

Dry-hop 7 days:
1.5oz citra
1oz cascade
1oz simcoe
0.5oz Columbus


Thoughts? *I'm aiming the IBU's low (calculated) because I assume I'll get a lot of conversion in the WP.


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[ddicker60]

When I hop stand, I try to get the temperature below 180, that way most of what is utilized is the flavor/aroma of the hops. I have done hop stands for my last three hoppy beers and must say it works well.

 

[bassballboy]

That makes sense to me, do you try to get it to hold at 180? I know 170 is the start of the danger zone

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