FWH as Only Bittering Addition?

[banesong]

I am curious - is it possible to FWH in a partial/mini mash situation? I mash my grains at 155 (or various temps as called for) for the hour required, then move my grains to a second, sparge pot for about 15 minutes and the dump to the main BK. If I drop hops into the bag when I move to the sparge pot, will this in effect give me a FWH situation? I would assume that when the sparge water is dumped into the BK, the hops would stay in the grain bag and not follow the water?

TIA.

 

[Piratwolf]

If I drop hops into the bag when I move to the sparge pot, will this in effect give me a FWH situation? I would assume that when the sparge water is dumped into the BK, the hops would stay in the grain bag and not follow the water?

I didn't try FWH til after I started AG, but I see no reason it couldn't work w/ PM. That being said, I think that mash-hopping is different.

FWH happens when I collect my 1st runnings, which are usually around 154 or so (like your PM water), and put them on the burner to move to boil. So I'd suggest adding your FWH to the steeped-grain water when you remove the grain bag and start moving the temp to boil.

 

[Bob]

I do FWH in partial mashes all the time. FWH is simply the act of adding hops to the kettle as soon as you start running off the mash. So in your case you'd add your FWH portion to the kettle when you remove the grain bag. Then proceed as usual.

Bob

 

[azscoob]

Yeah, I meant the recipe has one 60-minute addition as it is now without adjusting to FWH.

I've done some batches with FWH a few years back but they were PAs as well. I'm just going to be doing other new techniques/ingredients with this upcoming batch and I don't really want to add any more experimentation. I was hoping somebody had first-hand experience with using FWH on a malt-forward recipe.

Thanks, though

I FWH most all of my beers, malt forward beers as well, I like the smoothness I get from FWH, I had a stout I brewed with a 60 minute hop addition and felt it had a harsh bitterness that I thought detracted from the beer, it was like a mellow roasty pint with a slight slap in the face that I couldn't place, I re-brewed with a 30 minute addition instead, it now had a hoppy flavor that threw off the balance yet again.

Since FWH that beer has a nice balance between the bitterness and the flavor

To me I think of FWH as a way to smudge the bitterness into the flavor addition so it is more like a ramp of hoppyness instead of a stairway of separate steps.

 

[Reno_eNVy]

Thank you azscoob! I'm going to get ingredients for a stout now so that's fantastic timing on your part.

 

[bwomp313]

To me I think of FWH as a way to smudge the bitterness into the flavor addition so it is more like a ramp of hoppyness instead of a stairway of separate steps.

How very poetic of you

 

[azscoob]

How very poetic of you

I was fighting to come up with how to state the effect, glad I could stir emotion too!!

 

[banesong]

I didn't try FWH til after I started AG, but I see no reason it couldn't work w/ PM. That being said, I think that mash-hopping is different.

FWH happens when I collect my 1st runnings, which are usually around 154 or so (like your PM water), and put them on the burner to move to boil. So I'd suggest adding your FWH to the steeped-grain water when you remove the grain bag and start moving the temp to boil.

Ahh, thank you. For some reason, I had the picture in my mind of adding the hops to the grain instead of the runnings ::

I think I might add this to my next house batch.

 

[DannPM]

Just had a taste of the hydro sample and smooth smooth smooth! Can't wait till it is time to drink this!! I am now a believer!

 

[bwomp313]

I was fighting to come up with how to state the effect, glad I could stir emotion too!!

You did, you really really did.

 

[azscoob]

You did, you really really did.

I have been looking for a career change, poet laureate may be it!!