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Whirlpool hops beersmith6/16/2023 There actually used to be a single data point within the software in your equipment profile where you can state the time it takes to drop in temperature from flame out to 85C (185F) in BeerSmith 2. I still miss the universal utilization feature, but I can make it work.įirst, the software has no idea of how long it takes you to drop in temperature from boiling to whatever endpoint you select. Since my process is conditional on the timing of additions and not the temperature, this works for me quite well. With the removal of the ability to assign a % utilization correction figure directly to whirlpool hop IBU calculations, I must use the temperature as the utilization rate for each addition and not as the designated temperature of the actual addition. On brew day, I record the actual temperatures which the hops were added to ensure that my cooling curve is still valid. I assign the temperatures according to my previous work to obtain the estimated IBU which corresponds to my perception of bitterness with that addition. I know the temperature related to that timing based upon previous recordings of temperature over time with cooling of my pot to ambient conditions (I brew indoors, so it makes it easier to track). Given this, I have changed my recipes as follows: I enter in the whirlpool hops as I would like them to be added based upon timing. ![]() All other whirlpool hop contributions stay the same. When I then change a subsequent whirlpool addition for 10 minutes at 170F to 15 minutes, only that IBU calculation changes. When I decrease the time down to 35 minutes, the IBU calculation is 7.7 IBU. Each addition is treated independently.įor instance, when I set my steep temperature for 45 minutes at 195F the program gives me an IBU value for that addition of 8.5 IBU. ![]() ![]() So, the way the model works is that it estimates utilization over the whole steep time at that temperature.
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