Letting Trub Settle after boil

[Rossiyma]

Ok here is my question.... I am wondering mostly about hop utilization when letting the trub settle after the boil is complete. With letting the wort sit for an extra 15-20 min to let the trub settle will my flavor and aroma hops that I added at 20 and 7 min respectively isomerize more and become mostly bittering hops? I use a plate chiller to chill my wort so during this 15-20 min the wort would be sitting at 200 deg.

 

[day_trippr]

There is no doubt that the longer it takes to drop the kettle temp the greater the loss of hop aroma and flavor.

But once you've characterized your "end of boil" kettle temperature profile you can adjust your additions to take that into account. In your case I'd definitely delay your last two additions, and indeed consider shifting your last addition to "flame out", or at least split the aroma addition to 5 minutes and flame-out.

Imnsfho, this is one advantage an IC has over a single-pass plate or CFC. Using the latter two methods, one should consider using recirculation until the kettle temp has dropped below 140°F or so...

Cheers!

 

[Calder]

There is no doubt that the longer it takes to drop the kettle temp the greater the loss of hop aroma and flavor.

Not sure you are right. I don't know the answer, but there are a lot of experienced brewers who claim that continued steeping of the hops in the hot wort (off boiling with lid on) for up to an hour increases hop aroma and flavor.

If you use BeerSmith, when adding aroma hops (at flame-out), you also need to enter a steeping time. BeerSmith obviously thinks there is something important with it.

I suspect that the hot wort can still extract the hop oils, but since it is not boiling you don't boil the oils off, and end up with more in the wort; thus increasing aroma.

It does not affect bittering. You need the boiling wort to isomerize the bittering compounds to get them to combine with the wort.