thisjrp4
Well-Known Member
In Ray Daniels Designing Great Beers he quotes a brewing book from the mid 1800's saying that most Edinburgh brewers "put in the whole of the hops at the time when the wort is pumped into the copper." First Wort Hopping, right? Wouldnt this require much more hops to achieve the bitterness than a 60 minute addition, and wouldn't the large amount of hops give a lot of flavor and aroma not typical of the style?
I have only FWH'd a few times and I calculated the bitterness as a 20 minute addition and I thought it did give a nice flavor and aroma.
I'm planning on making a Scottish ale and I may try FWH'ing only, but is it just going to require too much hops and put the flavor and aroma out of style?
I have only FWH'd a few times and I calculated the bitterness as a 20 minute addition and I thought it did give a nice flavor and aroma.
I'm planning on making a Scottish ale and I may try FWH'ing only, but is it just going to require too much hops and put the flavor and aroma out of style?