I use FWH to replace the flavor addition, not the bittering addition. I calculate how much bitterness I’ll get from it, then add hops at 60 min. to get the the bitterness I’m shooting for. I leave other additions the same, except for any at 15-20 min. Since I’m using FWH for flavor, I don’t need those.
[quote=“Brew Meister Smith”]So for example, if I were planning to use 15g at 15 min, this is what I would use for FWH?
And the bittering I would get from those 15g would be the same as if I added for 60min?
Then I might still add something either at flameout or dry hop for aroma?
Like I said, just read 3 sentences about this for the first time this week.[/quote]
1.) yep
2. nope…FWH gives you a smoother, mellower bitterness. Although it actually measured 10% more IBU in the analysis I had done, most tasters found that it tasted less bitter. Since I drink my beer, not measure it, I could FWH to have the same amount of bitterness as a 20 min. addition. You can find the results of my experiment starting on pg. 29 at http://www.ahaconference.org/wp-content … nyConn.pdf
3.) yep…either or both. I almost always do.
Thanks Denny. This helped a lot. I do actually think I will try FWH for this batch.
What you have indicated does match a lot of the stuff I read up on yesterday. And from the sounds of it, if I were to get a slightly higher IBU rating than I was planning for my bitter it should come out very smooth.
I usually lean towards lower than standard bitterness for styles to avoid having it bite to much. This should be a good solution to that.
I do use Beer Smith and understand that they have a FWH checkbox that will adjust for the 10% boost from the meathod.
As you indicated this can come out as less perceivable, so I may lean toward going closer to 30 IBU without being as worried about harshness.