What does this mean?

[PackerfaninSanDiego]

1.0 oz., at 4.9% alpha acids, as first wort hops (FWH)

 

[suckmyale]

As you are collecting the wort (from your mash tun) in your boil kettle, add your 1oz of hops.

The 4.9% is the alpha % of the hops. If you look at the packaging of the hops, they are probably labeled with the alpha %.

 

[PackerfaninSanDiego]

Rye IPA

by Denny Conn

All-grain: English units



INGREDIENTS (for 5.5 gallons)



Water

Water adjustment as necessary to reach 250 ppm sulfate



Malts (for an OG of 1.073)

11 lb. 2-row pale malt

3.5 lb. rye malt

22 oz. crystal malt (60 °L)

0.50 lb. Carapils-dextrine malt

0.50 lb. wheat malt



Hops (for 73 IBU)

Mt. Hood whole hops

1.0 oz., at 4.9% alpha acids, as first wort hops (FWH)

Columbus whole hops

0.85 oz., at 17.8% alpha acids, boiled for 60 minutes

Mt. Hood whole hops

0.50 oz., at 4.9% alpha acids, boiled for 30 minutes

Mt. Hood whole hops

1.5 oz., at 4.9% alpha acids, added at knockout

Columbus whole hops

1.0 oz., added as dry hops



Yeast (for 7.5% ABV)

Wyeast 1450 (Denny’s Favorite) or Wyeast 1056 (American Ale)

3-qt. yeast starter



Other

1 tsp Irish moss or ½ Whirlfloc tablet, boiled for 10 minutes

 

[suckmyale]

Yeah, when you first start transferring liquid from your mash tun to your boil kettle, that is when you add those 1oz of hops. You will keep sparging (batch/fly) like normal, the only difference is you will already have hops in your boil kettle.

When all your wort is in the boil kettle, bring it up to boil and proceed like normal.

 

[PackerfaninSanDiego]

for those that BIAB?

oops, nevermind, figured it out

 

[suckmyale]

What do you do for BIAB?

 

[Clarke]

I BIAB but I use a turkey fryer with colander so my bag goes in the colander, after mashing I pull the colander with the bag and put it in my bottle bucket, I sparge in my bottle bucket, I put my FWH in the kettle that I just pulled my colander from and drain my sparge from my bottle bucket back into my kettle.

 

[Pole]

What do you do for BIAB?

Add your fwh addition when you pull the grain bag from the kettle, then bring to a boil and proceed accordingly.

 

[Clarke]

I am not sure and I hope someone will verify, but I think FWH needs to steep for a period of time in the cooler wart temp before boiling to isomerize the hops a different way, I think I read somewhere for 20 minutes or more not really sure... In the time it takes to sparge the FWH have had time to do there thing...???

But it is suppose add a smoother bittering and flavor to the beer and increase the IBU's by 10%

 

[PackerfaninSanDiego]

Per John Palmer and Beersmith, First Wort Hops go in as the sparging is complete and remains in your boil kettle throughout the boil

 

[Clarke]

Per John Palmer and Beersmith, First Wort Hops go in as the sparging is complete and remains in your boil kettle throughout the boil

Just to be clear, are you saying "as the sparge is complete" as in at the end of the sparge?

because I read John Palmer FWH as saying

"adding a large portion of the finishing hops to the boil kettle as the wort is received from the lauter tun. As the boil tun fills with wort (which may take a half hour or longer)"

So I would understand it to be from the beginning to the end of the sparge process.