Would it be possible to calculate the extra bitterness derived from late addition boil hops when you also add whirlpool hops and leave everything in the wort during the whirlpool? For example, I recently created a recipe that had a small 60 minute addition and then two large hop additions split evenly between 5 minutes and flameout/whirlpool. When playing with the recipe I realised that bitterness is only calculated for boil hop additions up to the end of the boil, so when I changed all of the hop additions to become whirlpool hops, the bitterness actually went up, even though they would have been in the wort for longer and at a higher temperature with the 60 minute and 5 minute additions. Would it be possible to calculate the total IBUs for wort made with normal utilisation for boil hop additions up to the end of the boil and then, if whirlpool hops are added, the boil additions continue to add bitterness but at the lower utilisation rate of whirlpool hops. I know that would probably be quite tricky to work out mathematically and implement practically but it would probably give a more accurate idea of the bitterness of a beer, especially now large late additions are so popular.