Author Topic: Flameout hop addition versus dry hop addition experiment  (Read 2303 times)

Offline a10t2

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Re: Flameout hop addition versus dry hop addition experiment
« Reply #15 on: May 13, 2014, 07:38:01 PM »
Yes.  You get a tiny bit of flavor and bitterness from the flameout addition and not a lot of aroma.  With dry hops, you get a lot of aroma, a tiny bit of flavor and no bitterness.

FWIW, I get quite a bit of flavor *and* aroma from whirlpool additions. That probably has a lot to do with boil temperature though. Which is why the best pale ales come from Colorado. ;)
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Offline Kinetic

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Re: Flameout hop addition versus dry hop addition experiment
« Reply #16 on: May 13, 2014, 10:05:54 PM »
Doing a hop stand does contribute bitterness as well correct? I have been doing more pale ales so this is something I definitely need to try soon

Depends on the temp you add the hops at. If you add at flameout, yes you'll extract noticeable bitterness. If you account for this, it's not an issue. Maybe consider a flameout stand as roughly a 20 minute addition. But I prefer to cool to 185F or less and then add the hops for a stand. You extract much less bitterness at this temp and below, but you'll get better flavor and aroma character, which gets driven off at higher temperatures. Give it a try !

It looks like beersmith calculates a steep/whirlpool addition as 1/2 the amount of IBUs from an equal timed boil addition. So a 30 minute 'steep/whirlpool' addition is equal to 1/2 the amount IBUs of a 30 minute boil addition. I assume this is based on flameout but it does not specify.

Maybe I will replace my dry hop addition with a lower temp hop stand addition on the next attempt.

Beersmith's default setting for aroma steep is 50% utilization at 194F.  You can adjust the utilization % by selecting tools/options/bitterness. 

I can't find the scientific study that supports this, but I think I recall 185F is about 25% and 175F is about 10%.
« Last Edit: May 13, 2014, 10:07:36 PM by Kinetic »