I have read many articles here and elsewhere on first wort hopping (FWH).
My understanding is you use the flavor hops (typically added at 10-15 minutes remaining in the boil) at the beginning of sparging.
1. For traditional all grain setups, you place the hops in your kettle, and let them steep for 30+ minutes in the wort runnings.
At what temperature? 167? 152?
2. For BIAB this step doesn't exist.
So I wonder if you can place them in the grain, or in a hops bag, and mash them for 60 minutes. The hops will be exposed to 152 degree water.
Has anyone done this?
3. Do you remove these FW hops and discard them at the start of the boil?
Or do you then leave them in the one hour boil?
My understanding is you use the flavor hops (typically added at 10-15 minutes remaining in the boil) at the beginning of sparging.
1. For traditional all grain setups, you place the hops in your kettle, and let them steep for 30+ minutes in the wort runnings.
At what temperature? 167? 152?
2. For BIAB this step doesn't exist.
So I wonder if you can place them in the grain, or in a hops bag, and mash them for 60 minutes. The hops will be exposed to 152 degree water.
Has anyone done this?
3. Do you remove these FW hops and discard them at the start of the boil?
Or do you then leave them in the one hour boil?