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Old 11-15-2008, 05:54 PM   #31
TeleTwanger
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Sep 2008
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Bingo thats how I do it. Replace some aroma/flavor hops with FWH. It's not just for Big IPAs either in fact, I believe FWH is a traditional Lager technique. (Noonan mentions it in his book)
I've got a low gravity bitter I'm gonna FWH .25oz styrian gold and then do only late addition hops for bitterness, 1oz challenger, .75oz styrian gold for 15 minutes. (1.037, 22ibus)

So I'm combining 2 techniques: FWH and late addition only hopping.

You definitely get a smooth, round bitterness throughout.
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Old 11-15-2008, 06:02 PM   #32
The Pol
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Feb 2007
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Thus far I have used it on my Haus Ale OG 1.042 (23IBU) and my last APA OG 1.056 (34IBU). There is a big, tasty difference!

 
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Old 07-26-2011, 04:32 PM   #33
LakewoodHomeBrew
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Jul 2011
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Quote:
Originally Posted by The Pol View Post
Thus far I have used it on my Haus Ale OG 1.042 (23IBU) and my last APA OG 1.056 (34IBU). There is a big, tasty difference!
Bumping a real old thread - were these IBU numbers calculated using BeerSmith with FWH, and if so - what "time amount" did you use for the FWH: full 90 min boil or a 20 min (as I have commonly seen)?

I'm currently using BeerSmith 2.0, not sure if older version had a field for time.

Cheers

 
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Old 09-02-2011, 12:59 AM   #34
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
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Quote:
Originally Posted by LakewoodHomeBrew View Post
Bumping a real old thread - were these IBU numbers calculated using BeerSmith with FWH, and if so - what "time amount" did you use for the FWH: full 90 min boil or a 20 min (as I have commonly seen)?

I'm currently using BeerSmith 2.0, not sure if older version had a field for time.

Cheers
Im shure it was a normal 60 min boil, unless you have pilsner malt thats the main reason for a bigger boil or maybe high gravity.

 
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