Whirlpoool addition ~1 ibus added just after FO. Variation #3 - low-range (after FO chill to 150F, add hops & whirlpool 30 mins)īittering addition~66 ibus neutral hops, estimated 1.4oz 14% AA estimating 2oz Cascade 5% AA 2 oz Centennial 9% AA Whirlpoool addition ~18 ibus added just after FO. Variation #2 - mid-range (after FO chill to 180F, add hops & whirlpool 30 mins)īittering addition~48 ibus neutral hops, estimated 1.2oz 14% AA estimating - 2oz Cascade 5% AA 2 oz Centennial 9% AA Whirlpoool addition ~42 ibus added just after FO, whirlpool for 30 mins total. Variation #1 - hot hopstand (zero chilling until after hopstand)īittering addition~24 ibus neutral hops, estimated 0.5oz 14% AA Water profile - chlorides around 50 ppm & sulfates at around 200 ppm Yeast - Chico (US-05, WLP001 or Wyeast 1056) (88%) North American 2-row (GW, Briess, Canadian or Rahr preferred) If we're going to be brewing a lot of this as well.I want to make sure that it's a damn drinkable beer too!ġ1 lbs. Personally want this experiment to be primarily about the hop flavor profile that hops stand temps affect with secondary affects on the aroma profile. Also trying to note temp drop of your kettle during the hot hop stand will be helpfulĭH - was a bit of a debate about whether to add dry hops or not. IBUs are going to be a challenge to keep on an even keel, but I've used two different IBU estimators (my own & BrewCipher) and they both agreed that all 4 variations end up with about 66 IBUs. Anybody else have trouble accessing RO water? I don't have access to RO water, but guess I could try to come up with a bunch of distilled water.although not too keen buying 20 gallons of distilled water.but for the sake of science would be willing to. Water-Naugled suggested that we try to start with RO or distilled water and build a profile from there. The second vessel would have another variation listed below or a variation that they wanted to test. My hope is that folks capable of 11 gallon batches can split the post lautering wort to two vessels for boil & hop stand with at LEAST ONE variation listed below. Please let me know if you notice major flaws in the design. So after bouncing some thoughts off of Naugled & JackHorzempa as well as consulting VikeMan's BrewCipher calculator.we've come up with the guidelines below. The goal is to test for affects on hop oil extraction of various hop stand temps on the beer's flavor profile as well as aroma.
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