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Started by Paul86, August 07, 2019, 11:11:40 am
Quote from: Paul86 on August 07, 2019, 11:11:40 amHi Everyone,I have read a few articles on Flame out Additions, Whirlpool Hop Additions, Hop Stands ect relating mostly to IPA/APA/DIPA/NEIPA style hoppy beers. It seems that anywhere from 99C - 61C seems to be valid for flavour/aroma extraction but there must be some degree of separation between the hop profiles in these temps.What have you guys found to be a successful process?? , how long do you hold/Steep for?? do you hold that temp constant or allow the wort to cool further and do you add multiple or just one hop addition.For my next brew I was thinking initial bittering charge (~30IBU) hops followed by a single whirlpool addition (100-150g) @75C (Constant) for 40 mins, chill, pitch and some dry hopping down the line.