I'd like to brew Denny's Waldo Lake Amber based on the recipe of NB's Kit (I won't buy the kit, but just follow their recipe.) It is hopped as follows:
1.00oz Cascade @ FWH
0.75 Magnum @ 60min
1.00oz Centennial @ 0min
How would I convert the Cascade amount to boil hops? My work schedule for the next few weeks won't allow me to have 6 hour un-interrrupted for brewing, but I've had good luck chilling my wort (after mashing) in a walk-in cooler for up to 48 hours before starting the boil. But somehow I don't think that leaving FWH hops in for 48hours is going to work... or maybe it will?
If you do what you propose, it will be a different beer.
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Right, if I change FWH to boil hopping, it will be different. And if I leave FWH in the wort for 48 hrs, that will probably also be different.... but what about the theory of putting the FWH in when I'm heating the wort up to boil, and "steeping" them there for 20 minutes or so at around 140F, which is almost exactly what happens when you FWH right out of the mash cooler (my wort is usually 130-140F, and I have it boiling within 30 minutes....) It's just that the wort has been chilled for some time between, and then reheated thru mash temps to boiling. Is there some enzymatic activity coming out of the mash that has been halted or slowed by the chilling of the wort that will effect the FWH?