I guess my question would be what temp whirlpool?
I mean if we’re talking flame out, add hops, and whirlpool at 190-200*F, then I imagine you’re looking for the bitterness (because you’ll drive off the oils) so I’d account for the bittering.
But if you cool the wort to say 160*F or so, then adding hops and whirlpooling, I think bittering is not the point — it’s the oils you’re attempting to preserve. Even though I imagine some hops have more oils than others, at that point I’d match weight for weight.
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