Hoppy! All hops added late. Twin adds done 3 times. First add at KO. Second add when kettle temp reaches 185. Third add is made when kettle has cooled to about 160. All hops are left in kettle. Times shown are guesses. Not sure how long it will take for kettle to cool to these temp points.
IBU calculations are guesses. Don't know how much isomerization will occur, but I used utilization % to approximate the decreasing isomerization with temp.
This is an experiment in hopping. The goal is moderate bitterness and maximum hop flavor/aroma. Hops are left in the kettle, which is whirlpooled periodically during cooling. Wort is drawn through chiller into carboy once kettle reaches 140, or 30 minutes after third hop add.
Using fridge with controller for fermentation temp control. Will pitch with wort and yeast temp at about 80, and then put carboy in fridge at 66.
