If you check this box, each boil hop addition will be evaluated based on the remaining hop alpha acids not already isomerized, to estimate the bitterness. This was done as an option (under your Equipment profile -> Whirlpool/Steep Utilization there is a new checkbox called Estimate Boil Hop Util in the Whirlpool). First, you now have the option to carry forward unused hop bitterness from boil hops into the whirlpool. When fermentation is complete and gravity has stabilized, crash, package, and carbonate. Add the dry hops after 4 days of primary fermentation. Chill to 68☏ (20☌), aerate, and pitch the yeast. The thing is that I made a recipe and took the same amount of hops but double up since I made an 3 gal batch, BeerSmith says IBU will be 251 and that is ALOT. BeerSmith 2.3 expanded whirlpool hop handling in an important way. Conduct a whirlpool: Stir for 5 minutes to create a vortex, then add whirlpool hops allow 20 minutes to settle. Sparge: Fly sparge with 3.60 gal water at 185. Sounds really great, but a question for you. Total Grain Weight: 12 lbs 8.0 oz Name Description Step Temperature Step Time Mash In Add 5.09 gal of water at 160.9 F 152.0 F 60 min I saw that beersmith calculates these hop additions but it is used a rough approximation where an utilization factor is applied. Mash Schedule: Single Infusion, Medium Body, No Mash Out After starting making NEIPAs, it was required to calculate the IBU from late hoppings, I mean, hops added during whirlpool, in flameout. Ingredients: Amt Name Type # %/IBU Volume 5.69 gal Peculiar Rockville Adjusted Water 1 - 5.09 gal Peculiar Rockville Adjusted Water 2 - 1.63 g Calcium Chloride (Mash) Water Agent 3 - 1.54 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - 1.11 g Epsom Salt (MgSO4) (Mash) Water Agent 5 - 0.49 g Baking Soda (Mash) Water Agent 6 - 5 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 7 40.0 % 0.39 gal 5 lbs Pale Malt, 2-Row (DCM) (2.8 SRM) Grain 8 40.0 % 0.39 gal 2 lbs 8.0 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 9 20.0 % 0.20 gal 1.82 g Calcium Chloride (Sparge) Water Agent 10 - 1.72 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 11 - 1.24 g Epsom Salt (MgSO4) (Sparge) Water Agent 12 - 0.55 g Baking Soda (Sparge) Water Agent 13 - 1.00 oz Legacy - First Wort 60.0 min Hop 14 30.6 IBUs - 1.00 oz Cluster - Steep/Whirlpool 20.0 min, 17 Hop 15 2.6 IBUs - 1.00 oz Goldings, East Kent - Steep/Whirlpool Hop 16 1.8 IBUs - 1.00 oz Goldings, East Kent - Steep/Whirlpool Hop 17 1.6 IBUs - 1.00 oz Legacy - Steep/Whirlpool 20.0 min, 170 Hop 18 2.9 IBUs - 1.0 pkg Pub (Imperial Yeast #A09) Yeast 19.