zeptrey wrote:Could use a couple more Hop fields and how do you account for Hop Standing or Whirlpooling Hops? Another question in the same vein; if you whirlpool and don't pull the hopsack, to account for that time over ~170 F hops alpha acids are still isomerizing, so would you just add that time to the boil time for the rest of the hops? I'm probably making this way too complicated.
Not at all, this is a great question. I brew hoppy ales, and use hop stands for every one. There are many discussions here on the matter, which you should find with a quick search.
Basically, for a 30 minute hop stand between 175-212F ... I enter 12 minutes into the file to calculate theoretical bitterness. The addition is obviously at 0, but the 12 minutes has satisfied my taste-o-meter within this context. I didn't go at it blind though,
this article claims 10% utilization rate to be reasonable, so I went from that.
Generally, 30 minutes after the boil on a homebrew scale ... temperatures will drop below isomerization range. I have hop standed the same beer for 30-80 minutes with no discernible difference in the final product. I also no-chill (hop particles removed) recipes that were previously chilled, and there is again no difference in bitterness.
For simplicity I generally only make a bittering addition, and then a flame out addition. This really makes it easy to calculate what might happen for a hop stand, so obviously a brew with a 20,15,10,0 hopping schedule would require more thought.
Also, my simple hopping schedule allows me to adjust my boil length without worry of boiling hops longer than planned.
Been happy with my hoppy ales, so I continue to brew them this way. Of course, we are all different so I don't expect you to brew like I do. Just felt like it was appropriate to explain my methods, because they really only apply to me and those who brew as I do.
If you were to disclose the context of your brew, we could have a discussion about how to enter it into your BIABacus in
this thread.
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