Brewing NBs belgian wit all grain recipe tomorrow, it calls for 2oz hersbrucker at 60 minutes. What would be the effect of making that a first wort hop addition?
You would loose about 60% of the apparent bitterness from the hops, and your beer would come out sweeter/more cloying as a result.
When beer that has had 1st hops is measured via analytical instruments that can detect isomerized hop acids, the readings come out similar to what you’d get from 60 minute hop additions. But by taste, the bitterness level seems closer to a 20 minute hop addition. As far as I know, no one has yet explained the phenomina.