That sounds more like a standard flameout addition. Hop stand with an ice bath would be tough, but not impossible.
Thanks, Stevie, but I will admit I am confused. Do I add the hops to the kettle while still on the stove for a hop stand? And what do you mean by "pump".
Appreciate the advice.
A "hop stand" just means holding your hops in the hot wort after the boil for a period of time while not actively chilling. It started out as a way to try to duplicate the results from pro brewers who add hops to their whirlpool prior to knocking out to their fermentors. By circulating the hops in the hot (but not boiling) wort, you extract a lot of the flavor and aroma components without boiling them off to a great extent. I find that a hop stand is the only way to get the hop flavor I'm looking for in my hoppy beers.
As homebrewers, we have the ability to perform this at a specific temperature to get the specific results we are shooting for. At temperatures above 170F, you will still isomerize alpha acids and increase IBU's to some extent. Unfortunately, there's no easy way to calculate how much bitterness will be added for your own brewing system. For this reason, many homebrewers like to chill their wort to 160-170F before beginning their hop stand. This minimizes the amount of bitterness added from this addition, so you can have better control of your bitterness (from an addition at the beginning of the boil) and your hop flavor/aroma (from your hop stand).
I know myself and others have starting experimenting with even cooler hop stands around 120F. The idea is that the cooler temps will volatilize less oils and preserve more aroma compounds. I do think that the aroma is different from a lower temp hop stand. I don't know if I've decided whether the lower temp hop stands are necessarily better, or just different. I do like what I get from it, and it will certainly be another tool in my toolbox in the future.
Regarding a pump, having the hops in circulation definitely increases the extraction of hop oils. If you aren't able to keep the wort circulating, you can just stir the wort every few minutes to keep it moving. You may find that you want to hold you hop stand a bit longer as well if you're really looking to max out extraction.