Czech Pale Lager with 300 minute hop stand? Really?

[muppix]

I'm looking to follow this Brewfather recipe for a Czech Pale and noticed it calls for a 300 minute hop stand at 98℃. That's five hours. At first I thought it might have been a typo but the notes section reads:

"It was no chill , hence the 300min hopstand, though I do not like adding hops to cubes, so I throw them in at flameout and let it all settle down for 10-15mins before transferring to cube (22-23L)"​

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I'm a bit new to all this so I have no idea how such a long hop stand makes up for not being able to chill (or what a cube is, for that matter) but do you think I can get away with a shorter time for the hop stand if I use my counterflow chiller / fermentation fridge? I've already got all of the ingredients on hand, so if you think I can tweak this recipe to shave some of that time off please let me know!

 

[muppix]

Wait, do you think the 300 minute hop stand refers to the time that the wort spent in the cube (which apparently is just a plastic vessel from down-under) as opposed to 5 hours being heated in the kettle?

 

[Clint]

Yeah,they've not kept it at 98 for that long. Theyve done that instead of cooling the wort with a chiller.

 

[muppix]

Cheers Clint. Think if I kept it at 98℃ in my kettle for 5 hours I'd be left with half a pint of LME.