Held 72 degrees for 30min, stirred frequently. 40g galaxy added to kettle when wort reaches 72 degrees. The others i got the flavor, but they were nore watery for lack of a better term. 10 IBU 25min whirlpool (added 5min after flameout and wort cooled to <84 degrees within 30min) 3. In the equipment profile of your system, set the whirlpool time to 300min or so, because that cube will stay hot for several hours. In my own small batch tests i found (knockout, 200, 180, 160, 125) i found maximum and more upfront juiciness and flavor at 200.
But it won't isomerize them at the same rate as boiling wort. I actually drop the hops in at 200 and keep whirlpool above 190 for 30 mins.
As long as the wort is above about 180F it is still hot enough to isomerize alpha acids. (BeerSmith Steps above)ĭo you have a clue on whats i’m doing wrong? Yes, whirlpooling/hopstands will increase the IBUs from all of your hop additions. I dont know whats going on, but when I load the bsmx file in my BeerSmith, keeping your original equipment profile and without changing anything, the profile of the beer shown by beersmith if very different, like 102 IBU and 5.3% ABV. Congrats for the blog, this recipe looks great, I will try to brew it here in Brazil.
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