Got my third batch of NSSA kegged the other day. Good news is I'm pretty happy with my No Chill version now. Tried mixing it up a bit for the 2nd batch... and went back to my original version, and yes, its good. Good Aroma, Flavour and Bittering
I use 5 additions.
The key is to use a french press to add the aroma back into the fermenter after krausen dies down. I place the hops in a french press (ie coffee plunger) fill with boiling water, stir and let stew for 1 minute, press and pour into the fermenter, then refill the plunger, stir and let stew for 5 minutes, repress an repour.
I would use no more than 10g per cup. Ie if you have a 4 cup press, only use 40g at a time!
My hop additions are
60 min, 20 min, 5 min and whirlpool. The whirlpool is done 10 minutes after cutting the heat, and I let the whirlpool sit for 10-20 minutes before siphoning into my cubes.
When calculating the first four additions I enter them into BeerSmith as 70 min, 30 min, 15 min and 0 min, and then essentially I add the hops 10 minutes later than indicated.
Used pellets this time, last time was flowers, similar results.
for a 60L batch I used
15g 11.3% 70min 7.3 IBUs
40g 11.3% 30min 14.4 IBUs
55g 11.3% 15min 12.8 IBUs
80g 11.3% 0min 0 IBUs 1.15g/L (end of boil vol)
80g 11.3% aroma 0 IBUs 1.33g/L (fermenter vol)
total of 34.5 IBUs
(remembering that the hops are put in 10 mins later than indicated on the recipe)
Calculate your last two additions based on End of Boil and Fermenter volumes, then the previous 2 additons to target the rough IBUs, then the first addition should bring you up to about 34.5 IBUs
Polychlar BrewBrite, Wyeast Nutrient and Wyeast 1272.
Ferment at 17.5C for 2 weeks, then crash to 0.5C for 1 week and keg.
Yummy
