WHIRLPOOL BEERSMITH 3 PRO
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WHIRLPOOL BEERSMITH 3 SOFTWARE
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Just rack to secondary before dry-hopping. Once clear and carbonated, in 5–7 days, transfer to a serving keg or bottle, and enjoy!īREWER’S NOTES Cold side: If you don’t have a spunding valve, keg, or pressurized fermentor, you can use buckets or carboys. When fermentation is complete and gravity has stabilized, crash to near-freezing and add gelatin finings, keeping the pressure at 14 psi. When the gravity has dropped to about 1.013-about 7 days in-rack off the trub into a sanitized keg or other pressure-safe vessel, add dry hops, and attach a spunding valve or set the tank to pressurize to 14 psi.

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Ferment at 55☏ (13☌) the first day, then allow free rise to 65☏ (18☌).

Chill to about 55☏ (13☌), aerate, and pitch the yeast (2–3 packets of dried yeast or a healthy starter). After the boil, add flameout hops and stir to create a vortex, allowing 5 minutes to steep. A particularly long, particularly warm whirlpool might increase bitterness slightlybut it’s not something I sweat (and adding whirlpools to my existing recipes didn’t turn them bitter).

WHIRLPOOL BEERSMITH 3 SOFTWARE

Boil for 60 minutes, adding hop extract and hops according to the schedule. The Beersmith software calculates just 20 percent utilization at 170☏ (77☌), and we’re talking about only 15 minutes of contact time. Add the LME and rice syrup, stirring often to dissolve and avoid scorching. For much more about brewing this style with a partial mash, see Cold IPA, Extracted: It’s a Cold Snap.īatch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.062 FG: 1.009 IBUs: 51-ish ABV: 6.9%Ħ.4 lb (2.9 kg) pilsner liquid malt extract (LME)Ģ.2 lb (1.5 kg) clarified brown rice syrupĠ.5 oz (14 g) Citra at 10 minutes Ġ.5 oz (14 g) Centennial at 10 minutes Ġ.5 oz (14 g) Citra at flameout/whirlpool Ġ.5 oz (14 g) Amarillo at flameout/whirlpool ġ oz (28 g) each Citra and Mosaic at dry hopīring 5.25 gallons (20 liters) of water to a boil, then turn off the heat source. In this case, perception is reality.This cold IPA recipe relies on some lighter extracts, flaked rice, and a shot of hop extract to minimize the hop mass in the kettle. Don't get caught up on IBU calculations, it will drive you nuts unnecessarily and it's just a number that loses relevance when you consider all the other factors that contribute to perception of bitterness. The moral of the story is that you should just brew a batch to get a starting point and use your senses on the end product to refine the beer. I expect it to end up with ~65IBU tested, and perceive about as bitter as Sculpin. Going forward, the next IPA we do we will only bitter with ~30IBU and hopburst at flameout. We didn't end up with some ridiculous IBU number and the end product tastes only slightly more bitter than the test batches. So at the end those flameout hops were in 200F+ for about an hour. We added flameout hops, stirred for a few min then let it sit for ~20min, then started transfer. On the big system, it will take ~30min to chill and transfer 10bbl. We ended up with ~70 IBU before dryhop and ~80 IBU after dryhop, tested by Alpha Analytics. We plugged it into Beersmith with the flameout charges adding 0 IBU. This recipe had ~50IBU from FWH, ~20IBU and ~5oz at flameout.

When we scaled up to 10bbl, we used the recipe that had the 110 IBU result. None of the samples tasted any more than 70. Those test batches were IBU tested and showed 110-140 IBU. We did not chill before adding flameout hops. We did some 5gal test batches, the basic recipe being a few IBU worth of Columbus at 60m and 8oz at flameout. So we recently tried an experiment when we did a collaboration with the local homebrew club (we being Riley's Brewing).

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IRC channel Specific Fermentation-Related Sub-RedditsĬider Mead Wine Brew Gear For Sale Distilling Spanish Homebrewing Subreddit Growing Hops Grainfather 'Hold my yeast' - crazy fermentation ideas Prison Hooch - getting drunk for pennies Pro Brewing Kombucha Fermented Foods Automated BrewingĪbove about 175F, alpha acids will continue to isomerize, so you would be getting substantial IBUs from a flameout/extended whirlpool addition.

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