First Wort Hopping

[Don]

I'm trying to figure out what is the right amount of hops to add (move) for FWH.

I have read the amount to hops to use varies. Most sources recommend using 30% of the overall hop schedule and moving it to FWH. Other sources recommend taking aromatic hops from the end of the boil and moving it forward to use as FWH.

Anyone have any experience with FWH-ing?

Thanks

I am looking at using this in my Barleywine

90 min boil
1.1 oz Tomahawk 14.2% 60 min
.75 oz EKG 6% 45 min
.5 oz. Fuggles 4% 30 min
1 0z. EKG 6% 5 min
IBU's 40
31# grain
6 gal

FWH 90 min boil
.5 oz Fuggles 4% FWH (90 min)*
.5 oz EKG 6% FWH (90 min)*
1 oz Tomahawk 14% 60 min
.5 oz EKG 6% 45 min
.5 oz Fugles 4% 30 min
.5 oz EKG 6% 5 min
IBU's 43.5
31# grain
6 gal

[john mills]

I don't believe FWH adds any aroma, and little if any flavor as I have used It. I've treated FWH as bittering additions because I'll just throw them in and leave them there for the entire boil.

[Don]

I don't believe FWH adds any aroma, and little if any flavor as I have used It. I've treated FWH as bittering additions because I'll just throw them in and leave them there for the entire boil.

I agree, but I have heard that the overall flavor of first wort hops is perceived as smoother, less sharp. Did you find this to be true

That and first wort hopping will increase the number of (IBUs) by as much as 10%s, would be the only reason to do FWH.

[john mills]

I'm indifferent about the perceived bitterness smoothness between FWH and 60 min bittering additions. I do believe there are additional IBU's gained over regular 60 min boil additions, but I don't think it is a real apparent taste difference. I just feel better that all the hop had to offer was used. I wouldn't want to use a lot of lower alpha hops, or a large weight of hops for that matter for fear of picking up the vegetative matter taste from a long boil time.

FWH techniques lends itself well to hoppy styles. 10% gains in IBU's I don't think is a big difference. A big hoppy beer at 100 IBU's, 10 more won't matter. At the other end, I don't think anyone would be able to tell the difference between 20 and 22 IBU's.

[Don]

Thanks for the help.

[Chris Alvey]

When I was researching this for the b365 article I found some sources (which I did not note apparently) that said some of the aroma/flavor compounds in hops isomerizse or otherwise change in the less-than-boiling temperatures and can become more stable and stick with the wort through the boil. Although I use FWH in IPAs just to add another possible layer of hop flavor, I would agree overall that it just makes more sense to throw some hops in at the end if aroma is what you're looking for.

http://www.brew365.com/technique_firstworthopping.php