Brewdog Dead Pony Club clone

[Bunglebrewsbeer]

That's what I do. As in it's going in the boil at zero minutes. Not for the duration I plan to steep it for.

[Rhodesy]

So where It says Boil/Steep I put in 0, Wouldn’t this think am doing a 0 min steep, sorry for all the questions, why have steep on the drop down box , if it really not needed , confused

It is still calculating utilisation all be it lower than 100%. You could change this in the settings or just set it to 0 as others do. I quickly cool to 80/75c then add my steeping hops whilst others fire them all in at flameout

[Bunglebrewsbeer]

I drop it to 80 then lob the hops in. Leave for 20/30 min then continue to chill to pitching temp.

[D4nny74]

Think I will try and chill,then add steep addition ,cheers everyone.

[IronBlue]

"Just ignore it. Steeping at 100c will add very little or virtually no bitterness.
Beersmith is probably thinking you mean adding at 30 mins of boil remaining."

I respectfully disagree with this and setting the steep time to 0 minutes if you drop the hops in immediately at flame out. I offer the following logic:

Alpha acids continue to be extracted from the hops until the wort cools to about 79C. Unless you cool to this temperature before adding flame out / steep hops your IBU level will increase. Particularly with a beer such as Dead Pony where the later additions are big - it will make a significant IBU difference.

Beersmith allows for this at the recipe building stage by allowing you to enter a steep time, and I consider this (for IBUs) as the time when steep hops are in contact with the wort above 79C. In my case I normally add steep hops at flame out, stir, and then turn the chiller feed on - my wort takes about 5 minutes to drop to 79C, so I set the steep time to 5 minutes. (it still makes a big difference)

If you cool to 79C and then add the steep hops, then yes set the steep time to zero as others have said.

My DPC recipe looked liked this, with nearly 15 IBU from just a 5 minute steep over 79C:

AG#46 DPC
Boil Size: 55.50 l
Post Boil Volume: 48.50 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.040 SG
Estimated Color: 12.7 EBC
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 77.50 %
Est Mash Efficiency: 86.0 %
Boil Time: 75 Minutes

Ingredients:
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Amt Name Type # %/IBU
5.74 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 83.5 %
0.52 kg Caramalt (28.0 EBC) Grain 2 7.5 %
0.34 kg Crystal Malt Standard (150.0 EBC) Grain 3 5.0 %
0.28 kg Wheat, Torrified (3.0 EBC) Grain 4 4.0 %
25.00 g Citra [14.00 %] - Boil 5.0 min Hop 5 4.0 IBUs
25.00 g Mosaic (HBC 369) [13.00 %] - Boil 5.0 mi Hop 6 3.7 IBUs
25.00 g Simcoe [15.50 %] - Boil 5.0 min Hop 7 4.4 IBUs
60.00 g Citra [14.00 %] - Steep/Whirlpool 5.0 min Hop 8 4.8 IBUs
60.00 g Mosaic (HBC 369) [13.00 %] - Steep/Whirlpool 5.0 min Hop 9 4.5 IBUs
60.00 g Simcoe [15.50 %] - Steep/Whirlpool 5.0 min Hop 10 5.3 IBUs
1.0 pkg Dry English Ale HARVESTED (White Labs #W Yeast 11 -
150.00 g Mosaic (HBC 369) [13.00 %] - Dry Hop 5.0 Hop 12 0.0 IBUs


Mash Schedule: IronBlue Mash Tun
Total Grain Weight: 6.88 kg
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Name Description Step Temperat Step Time
Mash In Add 17.70 l of water at 75.7 C 68.0 C 90 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 22.59l, 22.59l) of 77.0 C water
Notes:
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Yeast attenuation set to 74% - to give 74% AA for WLP007 at 68C. (1040 - 1011).