Wasnt sure if this should go in the beginners forum but anyways.
As far as i've understood the concept you move a portion of the hops (30% of total hops are recommended?), more specifically the 15 min addition, to be added to the wort as you start draining it from the mash tun and then boil them for the full duration. The result is ~10% more IBU from the hops and the bitterness is experienced as smoother.
The IBU for the first wort hops is calculated from a 60 min boil(if thats how long your boil is), so in beersmith they should be added as first wort with a boil time of 60?
Does it only affect the bittering or do the flavors manage to survive the boil, since its the 15 min addition thats recommended to FWH?
I had some other questions but ill save those until the second question has been answered, also any good articles on the subject would be appreciated.
As far as i've understood the concept you move a portion of the hops (30% of total hops are recommended?), more specifically the 15 min addition, to be added to the wort as you start draining it from the mash tun and then boil them for the full duration. The result is ~10% more IBU from the hops and the bitterness is experienced as smoother.
The IBU for the first wort hops is calculated from a 60 min boil(if thats how long your boil is), so in beersmith they should be added as first wort with a boil time of 60?
Does it only affect the bittering or do the flavors manage to survive the boil, since its the 15 min addition thats recommended to FWH?
I had some other questions but ill save those until the second question has been answered, also any good articles on the subject would be appreciated.