FWH

[lundgren]

Här är något mycket intressant ! Kan detta verkligen staämma - kan knappast
kombineras med aktiva kol-tricket antar jag. Vad tror ni ?

Håkan

First-Wort Hopping ("FWH") is the "lost"
technique of adding hops early in the brewing process -- before the
bittering additions! In fact,
FWH means adding hops to the boil kettle at the start of the sparge. The
aromatic compounds
bind with wort constituents in such a way that they survive the boil,
resulting in cleaner hop flavor,
bitterness, and aroma.

FWH is easy; the "recipe" approach is simply to add about 1/3 of your aroma
hops to the kettle just
before sparging. For extract brewers, you can steep your FW hops in the brew
water at 120F to
140F for about 30 minutes as you raise the water temperature. Adding a bit
of extract to the water
during heatup may help bring the pH of the solution into a more optimum
range for full effect. In
either case, bittering compounds will contribute to the overall bitterness,
but in a "clean" and
pleasantly smooth manner. For this reason, it's suggested that the extra IBU
contribution be counted
and not subtracted from the overall bitterness total. However, remember that
your FW hops will
also count toward your aroma total!

FWH is not necessarily appropriate for all styles; any style which is
supposed to have a subdued
hop aroma and/or flavorr may not be a good candidate. However, Pilsners
(August's BOM) are
the archetypal FWH beer and the technique is highly recommended for them.

The best thing about FWH (where appropriate) is that it doesn't really cost
anything; it takes no
additional hops or time! It's simply a matter of technique and recipe
scheduling.