First Wort Hopping

First Wort Hopping (FWH) is not a new concept, nor is it completely understood. The practice is to add a portion of your hop bill to the boil kettle while you collect sparge runnings. The 'steeping' of these hops at 140F-160F alters the way hops contribute both bitter and aroma to the finished beer. One theory is that hops become more soluble at these lower temperatures, making them less volatile with more aroma retained as the wort hits higher boiling temps that normally drive off aromatic compounds. Others feel the bitterness from FWH is more rounded and increases the perceived hop character in the finished beer.

I've never been too compelled to experiment, that is until I had an IPA from from the Avery Brewing Company last week. I was so blown away by the hop profile of this beer that I started Googling before I'd even finished the first pint. Factual or not*, several beer forums indicated that Avery utilizes first wort hopping in their IPA - which was all the motivation I needed to experiment. Sunday night I brewed an Avery inspired IPA, of which I attempted to get ~30% of my total IBU's from a FWH addition. For me, this was .5oz of 12% AA Simcoe hops for a 6 gallon batch. This experiment is relatively "loose", relying entirely on taste perception - but I'm still anxious to try this beer.

See these links for FWH information: Baccus & Barleycorn, The Brewery

*After first writing this post I contacted the nice folks at Avery, who promptly responded they do not first wort hop. Ah well, the experiment must go on.