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First Wort Hopping question

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imperialstout:
Maybe it is just me but I find the directions to doing FWH a little confusing. Got this brew tip the other day that reads in part:

FWH involves adding a portion of the hops to the boiler at the very beginning of the sparging process, allowing these hops to steep as the sparging completes and remaining in the kettle throughout the boil. Add the hops to the boiler as soon as you have finished recirculating the first runnings.

My guess is 30% of your flavour and aroma hops is added to the wort in the brew pot you just collected from draining the mash tun the first time, letting them steep while the grain in the mash tun is then sparged, about a half hour.

Anyone use FWH? How did it work for you?

denny:
I use FWH in most of my beers, from APA/AIPA to pils and even tripels. 

denny:

--- Quote from: denny on February 03, 2013, 04:22:39 PM ---I use FWH in most of my beers, from APA/AIPA to pils and even tripels.

--- End quote ---

It gives me a nice hop flavor and adds a bit of smooth bitterness.  I start by deciding how much hop flavor I want, then adding the appropriate amount of FWH....usually 1-2 oz.  I count the bitterness from them as a 20 min. addition.  After having some beers analyzed, that seems like a pretty accurate guess.  Then I add enough hops at 60 to get the bitterness I'm going for.

denny:

--- Quote from: denny on February 03, 2013, 04:24:59 PM ---
--- Quote from: denny on February 03, 2013, 04:22:39 PM ---I use FWH in most of my beers, from APA/AIPA to pils and even tripels.

--- End quote ---

It gives me a nice hop flavor and adds a bit of smooth bitterness.  I start by deciding how much hop flavor I want, then adding the appropriate amount of FWH....usually 1-2 oz.  I count the bitterness from them as a 20 min. addition.  After having some beers analyzed, that seems like a pretty accurate guess.  Then I add enough hops at 60 to get the bitterness I'm going for.

--- End quote ---

Damn, no way to edit posts with TapaTalk.....

I put them in the kettle before I start my initial runoff and they stay in through the boil.  Since I batch sparge, it's about 15 min. from the time I start the mash runoff til the time I finish the sparge runoff and light the burner.

alcaponejunior:

--- Quote from: denny on February 03, 2013, 04:24:59 PM ---
--- Quote from: denny on February 03, 2013, 04:22:39 PM ---I use FWH in most of my beers, from APA/AIPA to pils and even tripels.

--- End quote ---

It gives me a nice hop flavor and adds a bit of smooth bitterness.  I start by deciding how much hop flavor I want, then adding the appropriate amount of FWH....usually 1-2 oz.  I count the bitterness from them as a 20 min. addition.  After having some beers analyzed, that seems like a pretty accurate guess.  Then I add enough hops at 60 to get the bitterness I'm going for.

--- End quote ---

Curious.  Beersmith II counts FWH as giving more bitterness units than a 60 minute addition.  .75 of bravo at 60 gives me 37.9 IBUs, .75 of bravo at FWH gives me 41.7.  Any ideas?

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