Reading through various threads that discuss FWT seems confusing. Are they for bittering, or do they somehow bond with other stuff in the wort and somehow retain flavor and aroma? This is my latest question. Thanks.
As I understand it, you technically get more bittering from FWH - as it's in the isomerization temp range much longer than a traditional bittering addition - but the perceived bitterness is actually mellower and smoother. The oft used rule-of-thumb is to calculate FWH addition as if it were a 20 min addition, because that's the practical, perceived bitterness it imparts. My experience with FWH tracks with this.
You don't set it in your software so much as you need to realize you'll likely need more FWH hops to match the flavor you would normally get with a 60min addition. The software calculated IBU will be lower if you set it at 20 min, but you, yourself are to use this as a "perceived bitterness" level to get an idea of what it'll taste like. For example, I made a DIPA utilizing FWHs to hit (we'll call it) a bittering target of 50 IBU. I didn't realize the "calculated vs perceived" difference at the time, and despite the calculated IBU being around 50 IBU, the beer tasted cloyingly sweet for a DIPA because I perceived the bittering target as a result of the FWH to be ballpark 30-40 IBU.So, when you use FWH you set the addition in software as a 20m?!
The oft used rule-of-thumb is to calculate FWH addition as if it were a 20 min addition, because that's the practical, perceived bitterness it imparts. My experience with FWH tracks with this.
[Fritz Tauscher at Krone-Brauerei in Tettnang, Germany] initially added all his first wort hops (what he calls “ground hopping”) in one dose. “I thought the bitterness was not so good,” he said... He adds 60 to 70 percent of his hops as he lauters wort into the brewing kettle. Tauscher, a seventh-generation brewer, conducts a decoction mash to make each of his beers, and lautering takes 120 to 150 minutes. He makes his first hop addition 20 to 30 minutes after runoff begins, and another five minutes before the onset of boiling. He adds hops shortly before the end of the boil, then again in the whirlpool.
Post-boil, now. There is a distinct lack of a usual bite. I'm used to tasting it and saying to myself, "Self, that'll mellow." Very much looking forward to seeing how this one tastes in the glass.
FWIW, this is a 1.060/37IBU strong bitter.
85% MO, 5% C65, 5% torrified wheat, 5% invert.
Northern Brewer FWH 32IBU (calc'd as a 60m)
Fuggles 20m 5IBU/0m/dry hop
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