First Wort Hopping (FWH) - BIAB - when do you remove the hops? - Page 3 - Home Brew Forums
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Old 09-12-2012, 11:13 PM   #21
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I dunno what version of beersmith you're using, but mine (2.0) is giving me 44.3 IBUs for FWH and 40.3 IBUs for 60min Boil, that's for 20g of 6.4% Cascade in a 10L batch.



 
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Old 09-13-2012, 12:54 AM   #22
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You are right, my memory was faulty. it does +10% for FWH and -80% for mash hops.


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Old 06-30-2014, 09:39 PM   #23
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What happens if you steep your FWH at 170 for 30 mins, but remove them before hitting a boil? Any detriment to bitterness?

 
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Old 12-10-2015, 11:00 AM   #24
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Any new insight on this topic ?

My take is it's added to the wort which is still under 80║C to extract flavour + aroma .... especially useful for "no-chill" brewers who can't add a normal late (15min - flame-out) additions of hops, as it will impact the total IBU's when this wort sits for a long time in the "clearing cube"

I think this is why this chart shows to add it as FWH for 30min.

http://www.homebrewtalk.com/showpost...70&postcount=4

 
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Old 12-10-2015, 01:00 PM   #25
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Quote:
Originally Posted by ArcLight View Post
I
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?
I added them right after i removed the grain bag and started heating the water. I never took them out because the articles I read compared the FWH to a 60 minute boil addition and I never removed my boil addition hops.

 
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Old 12-15-2015, 02:09 AM   #26
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Quote:
Originally Posted by JIGSAW View Post

I think this is why this chart shows to add it as FWH for 30min.

http://www.homebrewtalk.com/showpost...70&postcount=4
That's: 10 and 15min hops additions are added as FWH, but measured as the equivalent of a 30min addition for IBU's.

 
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Old 12-16-2015, 08:26 AM   #27
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Quote:
Originally Posted by BenCL View Post
That's: 10 and 15min hops additions are added as FWH, but measured as the equivalent of a 30min addition for IBU's.
I don't agree

 
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Old 12-16-2015, 11:30 PM   #28
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Quote:
Originally Posted by JIGSAW View Post
I don't agree
Full text with chart, the original post by the guy who made the chart:

Quote:
Originally Posted by The Pol View Post
There was a question about whether or not this chart existed... it does. Slightly updated no chill hop adjustment chart.

Changes**

FWH additions have been adjusted up from 20 min IBU credit to 30 min IBU credit.

Cube hop has been changed to Transfer hop (hops introduced at flame out, NOT transferred to the cube).

DISCALIMER!!!
This chart is my own personal chart... this is by no means THE way to move NC wort hop additions. THIS IS WHAT I DO and WHAT I DO ONLY! This chart is tailored to my process and my min. boil time of 90 minutes!! If you already do something that works for you, KEEP DOING IT! This is merely a guidleline, and EXAMPLE of what ONE brewer does in his own brewery.


 
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Old 12-17-2015, 12:38 AM   #29
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Well, you guys have FWH in one post, and no chill hopping changes in the next.

FWH- when you add the hops to the wort during sparging, before boiling, and leave them in there for the boil and chilling.

No chill: When you don't chill the wort, and instead let it sit to chill on its own. Since isomerization of the hops oils occurs after the wort stops boiling, while it's still hot, adjustments need to be made for the late hops since it contributes more to the IBUs than a traditional hops schedule, with chilling.

That's comparing elephants and oranges- not even close to the same thing.
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Old 12-17-2015, 07:32 AM   #30
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I still don't agree .... The steep time in wort before boil was upped from 20min to 30min

but let it be ... each to his own then ... seems other people can't handle the attention this thread is getting




 
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