21 replies to this topic

[Poptop]

Is popular consensus still that a FWH is like a 20 minute addition?  Asking for a friend

[positiveContact]

Is popular consensus still that a FWH is like a 20 minute addition?  Asking for a friend

 

I might suspect slightly less but not sure on the consensus. 

[Poptop]

I know this very open to opinion but I recall 20.  This WFH stuff is going to allow a Friday batch and I want to get my old school hop IPA groove on.

[positiveContact]

oh yeah - I forgot to mention I do just use 20 b/c I probably can't tell the difference anyway.  is the FWH so you don't have to boil as long?

[Poptop]

No, but have been doing 40 minute boils for some time now.  I just remember hearing that it might provide a smoothness to the bitter in the final product.  I'm just noodling this as our old and very missed friend Ken would say.

[positiveContact]

I still use them for lagers sometimes. Maybe I'll throw some into my next apa/IPA too.

[denny]

Is popular consensus still that a FWH is like a 20 minute addition?  Asking for a friend

For me it is.  I FWH 90% of the beers I make.

[Seven]

For me it is.  I FWH 90% of the beers I make.

 

I believe that BeerSmith calculates more IBU for a FWH than for a 60 minute boil. Might be for a 30 minute boil, would have to check.

[Poptop]

For me it is.  I FWH 90% of the beers I make.

 

Do you FWH for the entire bittering addition then?  Leaving nothing but finishing hops?

[djinkc]

No, but have been doing 40 minute boils for some time now.  I just remember hearing that it might provide a smoothness to the bitter in the final product.  I'm just noodling this as our old and very missed friend Ken would say.

did I miss something?

[Poptop]

did I miss something?

 

He's taking a self imposed break

[Poptop]

I believe that BeerSmith calculates more IBU for a FWH than for a 60 minute boil. Might be for a 30 minute boil, would have to check.

 

Re: BeerSmith.........By using the FWH button and leaving the boil time at my usual 40 minutes, FWH is 10% higher than using the boil button.

[djinkc]

He's taking a self imposed break

Do what you need to I guess........

 

I think the last time FWH came up IBUs measure higher than 20 minute additions.  That may be but I still treat them as a 20 min addition.  Seems that way to me in the glass

[denny]

I believe that BeerSmith calculates more IBU for a FWH than for a 60 minute boil. Might be for a 30 minute boil, would have to check.

When I did my FWH experiment 15-20 years ago, the IBU analysis showed approximately 10% more IBU for FWH than 60 min.  But tasters didn't think it tasted like that.  Since I drink beer rather than look at the numbers, I count it as what it tastes like.

Do you FWH for the entire bittering addition then?  Leaving nothing but finishing hops?

Nope.  I still do a 60 min. addition for bittering.

[Poptop]

What is your typical quantity for the FWH? I realize there are so many variables involved in answering. Say you’re shooting for a 50 IBU IPA, that would include a size-able whirlpool addition ~ 14# of grain, 1.065 OG? FWH ounces as well as 60 minutes?

[Stout_fan]

When I did my FWH experiment 15-20 years ago, the IBU analysis showed approximately 10% more IBU for FWH than 60 min.  But tasters didn't think it tasted like that.  Since I drink beer rather than look at the numbers, I count it as what it tastes like.

Nope.  I still do a 60 min. addition for bittering.

I Think It was the Grand Rapids NHBC (we knew how to name things back then) There was a presentation on this.

Some guy did it three ways (back down you perverts) and had it analyzed by Founders I think.

 

FWH 110%

60 min boil 100% (nomilized value)

Mash hopped (20%)

 

FWH was smoother less bitter, betting the cohumilone precipitated out faster (who knows)

Mash hopped was low bitterness massive aroma

[denny]

What is your typical quantity for the FWH? I realize there are so many variables involved in answering. Say you’re shooting for a 50 IBU IPA, that would include a size-able whirlpool addition ~ 14# of grain, 1.065 OG? FWH ounces as well as 60 minutes?

1-2 oz. FWH.  I go with the amount of FWH to give me the effects I want, then I look at the amount of bittering I get from that, then add 60 min. addition to get me in the range I want, minus contributions from late hops.

I Think It was the Grand Rapids NHBC (we knew how to name things back then) There was a presentation on this.

Some guy did it three ways (back down you perverts) and had it analyzed by Founders I think.

 

FWH 110%

60 min boil 100% (nomilized value)

Mash hopped (20%)

 

FWH was smoother less bitter, betting the cohumilone precipitated out faster (who knows)

Mash hopped was low bitterness massive aroma

My 2 attempts at mash hopping got me neither bitterness nor aroma

[Stout_fan]

... My 2 attempts at mash hopping got me neither bitterness nor aroma

Hops alpha & quantity for how big a batch?

 

 

I KNOW you have the records, now just to figure out which one of 600 it is.

[denny]

Hops alpha & quantity for how big a batch?

 

 

I KNOW you have the records, now just to figure out which one of 600 it is.

IIRC (without digging through 12 notebooks), I used 5 oz. of Columbus.  They were whole.  Pellets supposedly work better.

[HVB]

I have mashed hoped a few times. Mainly try to use up hops. I have no idea if it helped or not I used about the same Denny mentioned. I did the same beer without and didn't notice any huge issues. I will do it if I have hops to use up but it is not a regular thing.