I am about to delve into formulating my own recipe for a double IPA. I have brewed a few from pre-existing recipes and would love to put my own stamp on it. There are a few pieces of information that I would love to have before beginning my experiments (picture mad scientist of your choice here).
There are two hopping methods that I have seen mentioned on occasion that I would love to know more about: mash hopping and first wort hopping.
I am assuming that mash hopping is adding an addition of hops directly to the mash, although I am not really sure at what point I should do this...the whole 60 minutes, 30, 10, 3, etc?
I am not clear on what first wort hopping is at all, so an explanation of the process (or a link to one) would be great.
Beyond the processes themselves, however, I am interested to know what sort of flavor and aroma characteristics I can expect from either process. I am not in any way wedded to using these methods in this recipe, but having the info will help me create just what I want.
Any info would be greatly appreciated.