Low Temp Bittering / no boil no chill

[Owly055]

I'm doing a no boil / no chill brew today, equal parts 2 row, malted barley, and malted rye. (pound each in a 2 gallon brew). Projected ABV 4.77 per Brewers Friend using Belle Saison.

Hopping after lifting the bag out. Reheated to mash temp, and it will sit here all afternoon. This evening, I'll raise the temp to 170 for 10 minutes.

I entered the hops as a 170F whirlpool 10 minute whirlpool. Half an ounce of magnum, and an ounce Perle. Brewer's Friend shows an IBU of 58.8 ????????????????

This seems preposterous to me. Interestingly changing time or temp on the whirlpool seems to make no difference to BF.

I plan to do an overnight kettle sour on this..8-12 hours depending on taste tests. This of course before the sterilization step.

H.W.

 

[TexasWine]

This seems preposterous to me.

BF only takes into consideration the % utilization you type in yourself. If you're getting more IBUs than what is sensible, it's because you've entered too high of a utilization.

For a 20 minute hop stand at 180°F I use 10%.

 

[Owly055]

BF only takes into consideration the % utilization you type in yourself. If you're getting more IBUs than what is sensible, it's because you've entered too high of a utilization.

For a 20 minute hop stand at 180°F I use 10%.

I used the default 10%

Tasting the wort which was left standing insulated for 5 hours with the hops in it after the bag had been drained and the wort brought back to 150F, there is definitely a lot of bittering here. Far more than I would have expected from wort that hadn't been boiled.

I definitely am not going to do the kettle sour that I had planned assuming fairly low bittering.

It's been an interesting experiment............. I have too many irons in the fire right now. Brew that needs to be sterilized, malting barley that is chitting, and a convection oven operated by an STC 1000 that I need to build a temp chart for with an inline resistor. It's all coming to a head right now.

H.W.

 

[ShareBrewing]

Hopping prior to souring is generally not advised. It'd be hard to get Lacto to sour a beer with enough hops for an IPA...

 

[5mooth0perator]

I usually boil my bittering(hops and other goodies) in a separate container, then add back to the no boil. I've seen reports that this doesn't necessarily give good utilization either, because it's only like a gallon or half gallon of water that it boils in.