In
an earlier post, aydanrogers asked me to check a recipe he had adjusted to FWH. I said that the adjustment, "looked perfect."
My brain is pretty worn out atm but I was definitely wrong on this. I must have mainly (and too quickly) looked at the grams and not the times. Sorry Aydan
.
If we go back to Post #2 of this thread, you'll see the correct logic. Let's see if I can explain where we went wrong and also maybe learn something from what Aydan reported on how his beer tasted...
The Original Hop Bill
15.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 4 17.7 IBUs
17.00 g Nelson Sauvin [11.30 %] - Boil 20.0 min Hop 5 12.2 IBUs
19.00 g Nelson Sauvin [11.30 %] - Aroma Steep 0. Hop 6 0.0 IBUs
The Incorrect FWH Adjustment
21.00 g Nelson Sauvin [11.30 %] - First Wort 60. Hop 4 27.3 IBUs
15.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 5 17.7 IBUs
15.00 g Nelson Sauvin [11.30 %] - Aroma Steep 0. Hop 6 0.0 IBUs
The Correct FWH Adjustment assuming a 40% weight move.
20.4 g Nelson Sauvin [11.30 %] - First Wort
19.0 g Nelson Sauvin [11.30 %] - Boil 60.0 min
11.6 g Nelson Sauvin [11.30 %] - Boil 20.0 min
The Mistake
The mistake, and I should have picked up on it immediately was, "I used all of the flavour addition and 5g from the aroma addition." According to the totally primitive FWH rule we currently have, the aroma hops should have been 'stolen' from first and completely.
Can we learn anything?
Two things. Don't trust just one person checking your maths
. (That is actually quite an important point.)
I absolutely hate speculating on just one brew however, aydan's observation on a slight lack of aroma makes sense to me and on the very limited results that can be found on the net,
some others on
some brews, have also noticed a lack of aroma when FWH'ing. (I hate writing this because on some forums, one brewer on one brew, experiencing a certain result can immediately become, "all brewers on every brew in every beer style will get this result."
).
The principle of moving the late addition hops to FWH, is based, as far as I can see, on just one article on one style of beer - a pilsner from memory. It's a bit silly that we follow such rules, based on one brew.
I suspect that for something like a pale ale or what Aydan brewed here, you should leave the aroma additions as they are and start stealing from flavour hops first.
Who knows?
PP
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