Sparging with hopped wort

I am doing research on cloning Green Flash Palate Wrecker and apparently one of the techniques they use is sparging with hopped wort.

Anyone do this? Im seriously intrigued and want to do this on my next brew.

Im thinking of doing it like this:

Mash as normal and run off first runnings to BK containing a FWH addition

One Sparge to get full boil volume and raise grain bed temp to 168
Heat Wort in BK to 168 while this sparge is occurring.

Finally return half the boil volume of wort to the MLT and run off into BK

What do you think and is PH going to be a concern?

I don't see what the difference would be. In fact, the only thing I see happening is some of your FWH hops are going to end up staying in your MLT after you sparge the second time. But, I've never tried it, so go for it.

http://www.greenflashbrew.com/images/promotional_timeline/promotional-PW.pdf

they say it adds a hint of kettle carmelization?

Whatever it does, I want it in my beer. That beer is straight up delicious. I have an email into them about how to make it, curious how they will respond.

I also do not see what benefit is gained from that. Seems like the effect would be the opposite of what you want sparging to do.

Jeez...just found out they mash with hopped wort too??

"Palate Wrecker was originally brewed for the Hamilton’s Tavern 2nd Anniversary celebration. It’s the most complicated West Coast–inspired IPA we have ever brewed—mashing and sparging with hopped wort, in addition to our hop layering regimen for IPA. By popular demand, it is now released for the world to enjoy."

I agree RAM, this seems very nonsensical. Based on your pipeline you would not enjoy this beer.

How about just hopped water instead? I've been thinking about that ..