Beerlust Posted February 8, 2015 Share Posted February 8, 2015 All good.I find IBU predictions in Beersmith - the way I use it - tends to fit what I end up drinking. All good too. Additions towards the end of the boil have a lot less impact on bitterness on the palate so it's no biggy' date=' & I apologise if I've made it sound that way. That said, in the calculation of IBU numbers it is relevant. My overall point is there is a big difference in bitterness achieved from a 60-90 minute addition point & that of an addition added late in the boil if aimed at producing perceived bitterness at the glass. That's all. [img']wink[/img] Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 8, 2015 Share Posted February 8, 2015 If anyone can supply a reason why any hop addition added later into a boil can possibly add more bitterness/IBU than an addition added earlier into that same boil' date=' then I'd by happy to read how that is possible, & learn from it. [/quote'] I have to agree with you there, it makes no logical sense to me. Except that perhaps, in that instance it gave more IBUs than the earlier additions because it had a 20 min steep added (in Beersmith), whereas the earlier additions didn't have this. Obviously in practice they did, but it wasn't stipulated in Beersmith. I wonder if it would change their IBU numbers if a 20 min steep was added to all hop additions? Link to comment Share on other sites More sharing options...
ben 10 Posted February 8, 2015 Share Posted February 8, 2015 My overall point is there is a big difference in bitterness achieved from a 60-90 minute addition point Let me send you a beer then. my email is what it is And taste how bitter my IPAs are Link to comment Share on other sites More sharing options...
Hairy Posted February 8, 2015 Share Posted February 8, 2015 I can only assume Beersmith is treating the last addition as a separate process i.e. Using a separate pot for the 1 minute boil and steep. Ben10, I don't doubt your results but I am more than happy to take beer off your hands if you want to get rid of them Link to comment Share on other sites More sharing options...
ben 10 Posted February 8, 2015 Share Posted February 8, 2015 Ben10' date=' I don't doubt your results but I am more than happy to take beer off your hands if you want to get rid of them [img']tongue[/img] email me. Back to work tomorrow, I'll endeavour to email Brad Smith and ask. Link to comment Share on other sites More sharing options...
Scottie Posted February 8, 2015 Share Posted February 8, 2015 That didn't go well My fopar, I started out with a whirpool addition, but decided to change to a 1 minute addition as per my English Bitters. When I changed this in Beersmith my IBUs dropped by almost 5 points. So I was messing around with the software re a 1 minute boil and a steep to see what achieved the same IBU. I also tried to see if I could determine the effect of the whirpool steep on the rest of the hop additions using the software, but to no avail. Anyway I copied and pasted the recipe during this experimentation. Cheers Scottie Link to comment Share on other sites More sharing options...
Hairy Posted February 10, 2015 Share Posted February 10, 2015 My passion has been reignited so another brew day this weekend This one will be a SMASH beer: Hulk Smash II 5kg Marris Otter 5g - Calcium Sulfate 3g - Calcium Chloride 10g Citra @ 60 minutes 15g Citra @ 5 minutes 20g Citra @ Whirlpool 20g Citra - Dry Hop Yeast - US-05 OG - 1055 IBU - 34 (no-chill adjusted) 23 Litres Mash Schedule 55C - 5 minutes 64C - 25 minutes 68C - 25 minutes 72C - 10 minutes 78C - 10 minutes Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 10, 2015 Share Posted February 10, 2015 I can't even get my Beersmith to give any IBUs for post boil steeping of hops. Perhaps this is a feature of the latest update which I haven't downloaded yet... Link to comment Share on other sites More sharing options...
Hairy Posted February 10, 2015 Share Posted February 10, 2015 I use Brewmate and if you tick the "no-chill" box then it calculates the IBUs on post boil hop additions. I think it may add 20 minutes to each addition for the calc. I don't think it is totally correct but the main thing is consistency. If I know what 35 IBUs tastes like in an APA with this method then I can do it again on another beer. It doesn't really matter whether the IBUs are 30 or 40. Link to comment Share on other sites More sharing options...
antiphile Posted February 10, 2015 Share Posted February 10, 2015 In Beersmith 2.2.12, it's available here: Don't know if it's in any previous versions though, OtBlot. Link to comment Share on other sites More sharing options...
Gibbo Posted February 10, 2015 Share Posted February 10, 2015 I found it on the main window: Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 10, 2015 Share Posted February 10, 2015 Yeah I just downloaded the update and it's in there now. It bumped up the IBUs in my SNPA clone recipe by about 8, up to 45. The addition in question is a flame out addition of 60g Cascade. The beer itself doesn't seem to present like this in the glass though so I'm not really taking too much notice of it when I do this recipe next time. Normally I don't do flame out additions, but that recipe calls for it, and it turns out pretty much bang on to the original beer. I just do bittering and some late boil hops, and then dry hop if I feel like it. I've not encountered any issues no-chilling and not adjusting recipes for it either. Link to comment Share on other sites More sharing options...
ben 10 Posted February 10, 2015 Share Posted February 10, 2015 Normally I don't do flame out additions' date='[/quote'] They are great. I have taken to doing them in my IPAs and Pales. Bittering + flameout + dry. good stuff. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 10, 2015 Share Posted February 10, 2015 Some of us aren't hop monsters like you though Ben. I'm currently drinking a pale I brewed last year, which had a bittering addition, a 30 min addition plus 30g Chinook thrown in at 5 minutes left. No dry hops in that particular batch, although I do normally dry hop my pales. For my tastes though it's great and rather enjoying it. Link to comment Share on other sites More sharing options...
ben 10 Posted February 10, 2015 Share Posted February 10, 2015 Try it. Go on. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 10, 2015 Share Posted February 10, 2015 Well it would get rid of some hops in the freezer, that's for sure. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 11, 2015 Author Share Posted February 11, 2015 My passion has been reignited so another brew day this weekend This one will be a SMASH beer: Hulk Smash II 5kg Marris Otter 10g Citra @ 60 minutes 15g Citra @ 5 minutes 20g Citra @ Whirlpool 20g Citra - Dry Hop Yeast - US-05 OG - 1055 IBU - 34 (no-chill adjusted) 23 Litres Mash Schedule 55C - 5 minutes 64C - 25 minutes 68C - 25 minutes 72C - 10 minutes 78C - 10 minutes Looks like a little Gypsum in the mash would go a long way to accentuate all that nice Citra' date=' don't you think?[img']whistling[/img] Link to comment Share on other sites More sharing options...
Hairy Posted February 11, 2015 Share Posted February 11, 2015 My passion has been reignited so another brew day this weekend This one will be a SMASH beer: Hulk Smash II 5kg Marris Otter 10g Citra @ 60 minutes 15g Citra @ 5 minutes 20g Citra @ Whirlpool 20g Citra - Dry Hop Yeast - US-05 OG - 1055 IBU - 34 (no-chill adjusted) 23 Litres Mash Schedule 55C - 5 minutes 64C - 25 minutes 68C - 25 minutes 72C - 10 minutes 78C - 10 minutes Looks like a little Gypsum in the mash would go a long way to accentuate all that nice Citra' date=' don't you think?[img']whistling[/img] Possibly. I am going to the LHBS on Saturday so I have a few days to sort out my water treatment. I'm sure I will be doing it at the last minute Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 12, 2015 Author Share Posted February 12, 2015 I think you might want to bring your calcium up to 100mg/l. This is the recommended level for most ales. Link to comment Share on other sites More sharing options...
Hairy Posted February 12, 2015 Share Posted February 12, 2015 I think you might want to bring your calcium up to 100mg/l. This is the recommended level for most ales. I have edited my recipe in post #1507 to add the salts. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 12, 2015 Author Share Posted February 12, 2015 Nice one, Hairy! Link to comment Share on other sites More sharing options...
ben 10 Posted February 12, 2015 Share Posted February 12, 2015 5g - Calcium Sulfate 3g - Calcium Chloride Go big guy!!!! Gonna smash out a white IPA tomorrow. Next one after that will be 100 IBU just for a giggle, Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 13, 2015 Share Posted February 13, 2015 My first brew day in about 2 or 3 months is coming up tomorrow and I'll be brewing the recipe I mentioned in the Northern Brewer thread. World Cup 15 Pale Ale 4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 83.3 % 0.50 kg Munich Malt - 20L (39.4 EBC) Grain 2 10.4 % 0.30 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 6.2 % 26.00 g Magnum [12.20 %] - Boil 60.0 min Hop 4 31.3 IBUs 25.00 g Northern Brewer [8.50 %] - Boil 5.0 min Hop 5 4.2 IBUs US-05 Yeast 25/26L batch. Est Original Gravity: 1.045 SG Est Final Gravity: 1.010 SG Estimated Alcohol by Vol: 4.6 % (4.9% bottled) Bitterness: 35.4 IBUs Est Color: 17.6 EBC I have absolutely no idea whether this will turn out good or not, but it is an experimental brew to try the Northern Brewer hops and see what they bring to the beer. If it's crap they can be slated for bittering use. Cheers Kelsey Link to comment Share on other sites More sharing options...
Hairy Posted February 13, 2015 Share Posted February 13, 2015 Munich, Magnum & Northern Brewer - likely Germany Marris Otter - England Is this the Football World Cup beer or Cricket World Cup beer? Link to comment Share on other sites More sharing options...
Beerlust Posted February 13, 2015 Share Posted February 13, 2015 Munich' date=' Magnum & Northern Brewer - likely Germany Marris Otter - England Is this the Football World Cup beer or Cricket World Cup beer?[/quote'] Traditionally the English & the Germans don't get along all that well, particularly when it comes to soccer. Here's hoping for an alter-ego connection here when it comes to this beer! I'll look forward to your assessment of the Northern Brewer late hop addition down the track Kelsey. Cheers, Lusty. Link to comment Share on other sites More sharing options...
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