I don't like fwh.....mostly

[njviking]

Mostly in my pale ales and IPA or any other front bittering beer. However I do immensely enjoy the technique when brewing a malt neutral or malt forward beer.

Question. For a nice bittering front, what IBU does everyone shoot for bittering a pale ale or IPA if using FWH? I try to stick between 25 and 30, but even then it doesn't seem to be as bitter as when I use a traditional 60 min charge in the same range.

I get the smoother bitterness and more flavor, in my case it does that and the beer is always tasty, but not bitter?

I'm wondering if the technique is a moot point with beers you expect an upfront bite from?

Or has anybody experimented with FWH and another 60 bittering charge?

 

[Bosh]

Don't think there's any real difference from an IBU from a fwh and an IBU from a hop boiled for 60 minutes.

 

[Clarke]

I have read somewhere that FWH will increase IBU by 10% but only in the number calculation not the perceived bitterness of taste, it is suppose to be a more smoother bitter with more flavor as if you was using a late addition hop. The oils (not knowing the scientific knowledge) are socked at a lover temp as if you was doing a flameout, 20 min or so soak before the boil chemically does something. I only FWH, cause I like the technique, if I want a little extra bitter, I add a calculated about for my 60 min, though I rarely do, I usually FHW then load up 15 min and less, I get plenty of bitter note this way and lots of flavor.

 

[njviking]

Don't think there's any real difference from an IBU from a fwh and an IBU from a hop boiled for 60 minutes.

Thats what kool aide everyone seems to be drinking nowadays, but dare I call bullocks.

Not aside by side experiment but one batch after another with the same recipe. the 60 beer was definitely more bitter.

Gonna try to up the fwh this time.

 

[njviking]

I have read somewhere that FWH will increase IBU by 10% but only in the number calculation not the perceived bitterness of taste, it is suppose to be a more smoother bitter with more flavor as if you was using a late addition hop. The oils (not knowing the scientific knowledge) are socked at a lover temp as if you was doing a flameout, 20 min or so soak before the boil chemically does something. I only FWH, cause I like the technique, if I want a little extra bitter, I add a calculated about for my 60 min, though I rarely do, I usually FHW then load up 15 min and less, I get plenty of bitter note this way and lots of flavor.

I agree with most of what you say for flavor.

i usually only do fwh, 5, 1 , and whirlpool for 40. tasty as all get out but no sharpness from the bittering hops.

I usually use columbus for bittering, maybe I'll give chinook a try.

 

[Calder]

I originally wasn't sure about FWH. But then I tried a cuople of beers with FWH, and no 60 minute addition, and really liked them. I've started doing a lot of PAs and IPAs that way.

I do adjust the recipe to treat them as 30 minute additions (basically double the 'normal' bittering charge), and it seems to work out for me.