[majorvices]

I want to try someething different with my kolsch and want to FWH with crystal. I know Denny is the FWH guru. I also know he has walked me through this before...

Anyway, I am going to brew this tomorrow - let;s say I want to to a FWH ONLY kolsch with crystal, targeting about 28 IBUs - how do I do this?

[denny]

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.

[majorvices]

Thanks - I don't have ProMash. That's cool that there is a FWH utilization on it. I don't think there was when I used it.

I'm going to try it tomorrow and see how it goes.

[jds]

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.

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

[denny]

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.

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

It's strictly subjective.  I've had beers analyzed that were FWH and hopped with an equal amount of the same hops at 60 min.  The FWH beers measured about 10% more IBU than the 60 min. beer, but in a blind triangle tasting were subjectively judged to have less bitterness.  It's because of chemical changes that take place when the hops are steeped in wort.  This article http://www.franklinbrew.org/brewinfo/brauweltfwh.html may shed some light on the subject.

[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]

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.

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

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]

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.   

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]

Well, habit really got in the way on this one. I was at 190 degrees before I remembered the FWHops. Next time.

Next time just put them in the kettle when you measure them out  

mmmyeah. Thanks for the tip. 

[woody]

I have 10 gallons of German pils that I FWH with hallertau and an IPA that's in the secondary that I FWH with centennial.  Can't wait to see how they turn out!   They certainly smelled nice while the wort was coming to a boil

[blatz]

I have 10 gallons of German pils that I FWH with hallertau

be sure to let me know what you think.  I am finishing up the second keg of a GP with Hallertau and Tettnang as the FWH.

It had been about 2 years since I had FWHed as I had actively moved away from this method, so I figured I would give it a go again to see if anything had changed.  Nope, same result - I just don't like it, doesn't work for me.

This pils had much less hop flavor and much more hop bite than my last where I used a traditional hop schedule (same hops, yeast and malt bill, just switched my 2oz of 20 min Hall and Tett to FWH).  Granted, not a scientific experiment in the least - lots of variables at play, but it was enough evidence doesn't make sense for me to use it anymore.

I'm interested to hear what your impressions are, Keith, when you remember to do it next time. 

[majorvices]

I'm interested to hear what your impressions are, Keith, when you remember to do it next time. 

I am going to brew it again and will FWH it as soon as this fermentation is finished.

[Thirsty_Monk]

I am just drinking FWH and 80 min Halletauer Kolsh.
It is more bitter then I expected but I do not know if it is because of FWH or 80 min addition.
Let me know how it turned out.
28 IBU sounds about right.
By the way when I compare comercial (red label and do not remember the name) to my kolsh I was in ball park . 

[tappedout]

My (admittedly one) experience w/ FWHing, tasted yummy, but the boil seemed like it really wanted to boil over, much more than when I just add bittering hops.  Anyone else notice this, or am I all wet?