Converting Recipe for Whirlpool Hops

[John Sand]

I'm thinking of an APA. I made the BCS American Pale with Caramel two years ago, it was successful. I liked it, it scored 34 at competition. My notes at the time suggested more hop flavor, and a dry hop. I want to move or add some hops to whirlpool, want suggestions.
The recipe last time was:
10.9# two row
.75# Munich
.75# C40
17g Centennial, 7g Columbus @60
7g Centennial, 7g Columbus @10
14g Centennial, 14g Columbus @0

I have those hops, or similar, and probably some other American hops. My chilling wasn't very quick at that time, so I may have had some steeping of hops going on after flame-out. Should I move the ten minute addition to five or zero? Add more hops at zero and cover before chilling? I want to dry hop also. What say you?

[Beer-lord]

My last few beers have had a very nice aroma without whirplooling and just doing more late additions with dry hopping. I like to dry hop twice, 5 days and 3 days before I cold crash.
The mail reason I don't often whirlpool is the time. I think to really get the most from whirlpooling you should at least do it for 30 minutes or so. It's more expensive to drop a boat load of hops at flame out and I have so many, that's what I usually do.
I have a similar recipe for one of my pale ales that I do 3/4 oz of 13-15 alpha at 60, 1 oz at 10, and 2 oz at flameout with 4 oz dry hopped. Works for me.

[mashani]

My method these days is add more hops at flameout, toss a lid on the pot and let it sit for 30 minutes, then start to actively chill. I don't take the lid off until I'm pretty sure it's below 140, if not even lower - if at all, sometimes I nochill or just slowly cool in the sink and a water trickle/loose drain plug for circulation with the lid on all the way to pitching temps (it's an anti-brett thing). But that's harder to do with 5 gallons obviously.

If you are not putting a lid on the pot then you wouldn't want to add the hops until your at 160 or so, or you will just blow a bunch of the aroma and flavor compounds off into your air.

When I do the @flameout/lid on thing, I calculate my bittering as if I had 10 minutes of extra utilization for all the hops that remain in the pot, including the @0 addition, and that seems to work out about right for my batch sizes. You will get pretty much full AAU extraction until it gets down to around 190, and still partial utilization below that. You have more thermal mass in a 5 gallon batch, so you might get even more. So for example in your recipe you could move the @10's to @0, and should get at least the same IBU contribution, plus increase the amount of aroma they provide, and just as much flavor contribution. At least that's my experience doing it that way. And of course you could always add more and/or dry hop.

If you toss them in at 160 or so, you won't get so much IBU contribution, so you'd need to leave your @10 intact or tweak something else.

[John Sand]

I moved the late additions to 0, and upped the amounts a little. I covered the pot for 20 minutes, then chilled. Brewer's Friend showed me going high in IBUs. The beer tasted a bit sharp at first, but mellowed in the fridge. It was a success at barbecues yesterday and today. One of the tasters yesterday described it as "not too bitter, but hoppy". Just what I was going for.

[Beer-lord]

ZING! Good on ya!
When I first started brewing ages ago, everyone did a 60, 45 and 30 with hardly any late additions but some dry hopping. Things were either too bitter or, depending on the hop amounts and style, not very noticeable. Late and 0 additions are good for almost all types of beers that I now brew.
I think since hops were so expensive back then, the idea was to get as much as you could from early additions. I don't miss those days.

[ScrewyBrewer]

I moved all of my most recent IPA hop additions to 20 minutes or less, including a two ounce flameout addition. The late kettle additions gave a BU:GU ratio of 1.00 which is definitely in range for an IPA, plus I was able to get loads of hop flavor and aroma without dry hopping. I start whirlpooling at 10 minutes before flameout to sanitize my pump, tubing and counter-flow wort chiller. Once the kettle heat is turned off I remove all of the previous hop additions and add 2 ounces of aroma hops to steep in the wort as it cools. As the hops steep in the cooling wort the trub also has time to settle to the bottom of the kettle which prevents a lot of it from getting sucked up into the chiller and then into the fermentors.