General Category > Ingredients
Help me FWH my Kolsch
jds:
Thanks, Denny. That's just what I was looking for.
majorvices:
Well, habit really got in the way on this one. I was at 190 degrees before I remembered the FWHops. Next time.
dean:
--- Quote from: jds on November 04, 2009, 12:46:53 PM ---
--- Quote from: denny on November 03, 2009, 12:25:22 PM ---The way I would do it would be to calc the FWH hops as a 20 min. IBU contribution, then use as much as you need to hit your 28 IBU. If you use Promash and do a 60 min. boil, that would mean setting your FWH utilization to -65.
--- End quote ---
Can you please explain to me why FWH is calculated this way? Is it because of the change in perception of bitterness from FWH, or does FWH really result in reduced utilization compared to a 60-minute addition? I really like the quality of bitterness I get from FWH additions, but I'm having a hard time wrapping my head around the concept that longer time in the wort = lower utilization.
Thanks
--- End quote ---
There is an explanation of it in John Palmer's book "How To Brew". You can also read it online free if you do a search for it. ;)
jds:
--- Quote from: dean on November 07, 2009, 07:59:48 AM ---There is an explanation of it in John Palmer's book "How To Brew". You can also read it online free if you do a search for it. ;)
--- End quote ---
Thanks. I've read the bit in the online version a number of times, but the explanation of why FWH works in the described manner doesn't really explain it to me. It's the Engineer's curse -- I like details. Denny's explanation was better, and the study he linked to cleared it up totally for me.
babalu87:
--- Quote from: majorvices on November 05, 2009, 01:51:41 PM ---Well, habit really got in the way on this one. I was at 190 degrees before I remembered the FWHops. Next time.
--- End quote ---
Next time just put them in the kettle when you measure them out ;)
mmmyeah. Thanks for the tip. ::) :P
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