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Cooling the wort down to different temperatures to attempt to bring out different characteristics.Running more or less of the wort into the fermenter.There are may different ways you can experiment with dip hopping, including: Adding hops prior to fermentation (but leaving the hops in).Running at least a portion of the wort from the kettle into the fermenter.First experimented with by brewers at the Kirin brewery in Japan, dip hopping follows these general steps: But have you heard of "dip hopping?" This is a new one for me.ĭip hopping is a method that helps accentuate pleasant hop aromas while suppressing hop off-flavors. You've probably heard of mash hopping, first wort hopping, adding hops in the boil, dry hopping, double dry hopping, adding hops during active fermentation, whirlpool hopping, etc. And it also seems with each passing day, there's a new way to utilize these hops! With each passing day, it seems that there is another new type of hop to experiment with.
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WHIRLPOOL HOPS BEERSMITH PLUS
Plus chilling time and therefore utilization will be a lot different if you ever change systems or scale the recipe. You certainly could whirlpool at 180F or higher, or do a flameout addition and wait some time before chilling, but I feel those methods leave a lot more to be guessed. Adding more hops at 170F probably won't do much for bitterness. If you're doing a whirlpool at 170F I would still assume basically 0% utilization and use boiling to get bitterness.
WHIRLPOOL HOPS BEERSMITH SOFTWARE
This way I put 0% utilization in my software and think I have a pretty good idea of what the IBUs actually are. To try and keep things consistent no matter which system I brew on I like to get my bittering during boil and then I do my whirlpool additions at 160F. I was under the impression there is no utilization once you get below 180F or so. I don't know if that has been released yet. In the Beersmith podcast he's mentioned that he's updating whirlpool utilization calculations in the new version. If anybody is interested, I've been taking into account this experiment as one source regarding perception and IBUs from whirlpool additions of various temperature and times. Secondly, if I do decide to go with the 170F whirlpool temperature with the lower hop utilization, and I want to bump up the bitterness, would most people just add more whirlpool hops, or use a small bittering addition during the boil? Or, I could just increase the temperature of the whirlpool addition to really bump up the IBUs. Is this because most people are actually doing whirlpool additions at 194F-ish, or are most people using the lower temperatures and just don't know to change the hop utilization percentage in their calculations? If it's the latter, then the IBU calculations for these recipes would be quite a bit higher than the IBUs in the final product. Now, for a lot of NEIPA recipes I've seen with whirlpool additions as bittering, the calculated IBUs are generally up in that 45-60 range or so when the amount of hops is around what I'm planning to use. if left at default 50% utilization the IBUs are about 60, and if set to 13-15% it drops down to about 18 IBUs. The difference in calculated IBUs is pretty significant between the two. The hop utilization in Beersmith, by all accounts I've found, should be set to 13-15% if it's going to be done at 170F. I had been planning to do my whirlpool rest for 15-20min at 170F. The default in Beersmith is set to 50%, assuming the whirlpool is done at (I think it was) 194F. I've been doing a lot of research on hop utilization for whirlpool additions at differing temperatures. I know the hop calculations in any case are highly variable, but for the purpose of discussion I'm going to assume general accuracy. This is for a 2.5 gallon batch with 3 ounces of ~12 AA% hops for the whirlpool addition. I'm using Tinseth and Beersmith for my calculations. I have some questions and consideration regarding potential IBUs from the whirlpool addition, that I'd appreciate some input on! This is specifically for my NEIPA recipe but would apply to any whirlpool hops in any style, really. I'm putting together a NEIPA recipe, and at the moment only have it written with whirlpool hop additions and ample dry hopping (subject to change).