14 replies to this topic

[OhioMurb]

1. I want to try first wort hopping with my house APA, but not sure if you get the same benefit when batch sparging. Once I add the hops, they won't be in there for an hour - it's more like 10 minutes. I'm stove top, so it takes 30-40 minutes to get to boil, so maybe that gives the hops enough time to steep.2. FWH seems counter intuitive - those hops will be in the kettle at the 60 minute boil, so wouldn't they just add bitterness? Or is the idea that the oils have steeped long enough that they don't have any umpf left by the time you boil?

[djinkc]

It works as advertised. Why, IIRC it has to do with initial wort pH and interactions with initial break material. And a lot of other reactions. I would think you would be fine, just throw them in the kettle first.

[denny]

Who told you they need to be in there for an hour? Your timing is fine.They do add measurable bitterness, but it tastes less biter than it measures. Since we drink our beer, not measure it, it all works out. The bitterness they add is very mellow.

[djinkc]

Denny there's an old link on google of a presentation you did on FWH. Of course it's a 404 error now. Any chance it's still around? TIA

[denny]

There's a summary here https://518124.cache...8/DennyConn.pdf starting on pg. 29.

[djinkc]

There's a summary here https://518124.cache...8/DennyConn.pdf starting on pg. 29.

Thanks!

[Big Nake]

I made a beer that is now on tap where I added about 7.2 AAU of Noble hops (Tettnanger and Hallertau Mitt, IIRC) as FWH. Then I boiled the wort as usual without adding any additional hops until the last minute where I threw in more Tettnanger. Damn, what a nice character that adds. There is plenty of bitterness and hop character in this beer (for my tastebuds anyway) and I really like the hop profile on it. Delicious! Cheers.

[djinkc]

I made a beer that is now on tap where I added about 7.2 AAU of Noble hops (Tettnanger and Hallertau Mitt, IIRC) as FWH. Then I boiled the wort as usual without adding any additional hops until the last minute where I threw in more Tettnanger. Damn, what a nice character that adds. There is plenty of bitterness and hop character in this beer (for my tastebuds anyway) and I really like the hop profile on it. Delicious! Cheers.

It's getting to be rare around here that FWH isn't in the mix. Sometimes it's the only addition. Obviously, I'm a fan.

[MtnBrewer]

It's getting to be rare around here that FWH isn't in the mix. Sometimes it's the only addition. Obviously, I'm a fan.

I used to do a lot of it but for some reason sort of got away from it. I've done two batches recently that I FWH'ed and then there's the community brew coming up that utilizes FWH and hopbursting. And those two techniques go together hand-in-glove.

[Genesee Ted]

From what I have noticed about the new sort of "generation" of IPAs that have been all the rage lately, a lot of the formulations seem to be that you add your FWH addition and then no more hops until at least 20 min left in the boil.

[MtnBrewer]

From what I have noticed about the new sort of "generation" of IPAs that have been all the rage lately, a lot of the formulations seem to be that you add your FWH addition and then no more hops until at least 20 min left in the boil.

Sometimes even later than that. I've seen recipes that did FWH and then flameout and that was it.

[Big Nake]

Correct me if I'm wrong but FWHing is a German thing, correct? I am making my Oktoberfest Lager tomorrow which does not use a FWH... it's all added at 60. But after that, I plan to put another recipe together where I just add a good amount of hops as FWH and no others and see how it comes out. Super simple... Weyermann Pilsner malt, Weyermann "dark" Munich 10°L to about 1.055, FWH with a combination of Spalt and Hersbrucker and 2124. BOOYA!

[MtnBrewer]

The original experiment was done in Germany and the test beers were lagers.

[Breakpoint]

From what I have noticed about the new sort of "generation" of IPAs that have been all the rage lately, a lot of the formulations seem to be that you add your FWH addition and then no more hops until at least 20 min left in the boil.

Another thing I read in "How to Brew" (I think) was that it should only be done with low AA hops, yet all these IPAs are using hops with >10% AA hops for FWH and they taste absolutely delicious. Columbus is one of my favorites for this.

[Big Nake]

Here, I just formulated what I will make after the Oktoberfest.All-FWH Festbier5.00 lbs Weyermann Pilsner Malt5.00 lbs Weyermann Dark Munich 10°L2 ounces Hersbrucker pellets 2.6% FWH.85 oz Saphir pellets 5.2% FWHWyeast 2124 Bohemian Lager yeastOG: 1.053, FG: 1.014, IBU: 25, SRM: 7, ABV: 5.1%I thought I had Spalt but I do not so Saphir will round out the German hops. FWH=