Stunner again this time FWH

[prodigal2]

I am have decided to make my second Stunner, though I have decided to make a few technique changes on this one:

1) I decided to only mash for 60 minutes, though this ended up at 70mins I also tried to up my mash temp up a bit to 68C as I seem to be not getting the MT to hold temp for 2-3 hours. And more importantly see the effect on the finished beer

2) I decided after the FWH discussions this would be a ideal beer to try this out, and if the green tinge to my wort is anything to go by, I think I will have got more out of the hops

3) I used the salvaged yeast from my Brambling beauty that I bottled yesterday, which is a yeast I got from the local micro. I still made up a starter ala DFS of 1L.

FWH Styrian Stunner OG1,047 18L
3.4kg pale malt
42g Styrians(3.9AA) First wort hopped
14g 15mins
20g at 80C

as usual I batch sparged with licour at 85C.

First thoughts seem that when I aerated, there seemed to be a better head on the wort than usual. And the yeast was taking control of the wort within 90min of pitching.

I am very interested in seeing the change in the flavour these little nips and tucks, have on the beer.
And I will see if I still get a chill haze, which is starting to niggle me(down to 8C fine, clear as a whistle, bellow chill haze ) At the moment I don't have enough fridge space to leave my batches for 3 weeks for it to drop out

[prodigal2]

down to 8C fine

what, you want jam on it too

Try sticking the fermenter in the fridge and bring the temperature down as low as you can and bring out the chill haze then add some gelatine finings. I've never tried it but i'm told ot works. Surely at 8 deg c though you can't see a chill haze for condensation on the glass

I would like to add that I enjoy my ales at the 10C + but SWMBO and the locals like a cold beer, though I might add not one that will freeze your brain

[Vossy1]

Great alterations there P2, let us know how you get on

[spearmint-wino]

Looking nice, let us know how it turns out... this could be the ultimate styrian stunner

[prodigal2]

OK so my fermentation is going well(stuck my nose in the FV and my head was taken of by the CO2 and also a strong Styrian smell). BUUUUUTTTTTT I had a look on Palmers How To Brew about FWH:

First Wort Hopping
An old yet recently rediscovered process (at least among homebrewers), first wort hopping (FWH) consists of adding a large portion of the finishing hops to the boil kettle as the wort is received from the lauter tun. As the boil tun fills with wort (which may take a half hour or longer), the hops steep in the hot wort and release their volatile oils and resins. The aromatic oils are normally insoluble and tend to evaporate to a large degree during the boil. By letting the hops steep in the wort prior to the boil, the oils have more time to oxidize to more soluble compounds and a greater percentage are retained during the boil.

Only low alpha finishing hops should be used for FWH, and the amount should be no less than 30% of the total amount of hops used in the boil. This FWH addition therefore should be taken from the hops intended for finishing additions. Because more hops are in the wort longer during the boil, the total bitterness of the beer in increased but not by a substantial amount due to being low in alpha acid. In fact, one study among professional brewers determined that the use of FWH resulted in a more refined hop aroma, a more uniform bitterness (i.e. no harsh tones), and a more harmonious beer overall compared to an identical beer produced without FWH.

So from reading that it seems that I should not of used my copper hops for the FWH. The again my boil time was only 80minutes, and the original Stunner recipe if memory serves was for 2 hours, as I figured that if the copper hops where in the kettle prior boil, I would be getting the same utilisation as adding after the hot break subsides. Well this is going to go one of 2 ways, and if thinks are a tad over hoppy then there will be a high enough ABV to sustain a period of mellowing.

Please note I used no scientific evidence to support my experimentation, just the urge to see what difference these technique changes will make

[Aleman]

A I said in my post about FWH, the general wisdom is that you steep your finishing hops in the concentrated wort, as yours are the same as your bittering hops does it matter??

In fact some of the best results I've had WRT hop profile have been when I've FWH with my copper hops, even the likes of Target produce a more mellow bitterness, and the beers have a much rounder aroma and flavour.

I love he fact that they all seem to say that the actual IBU for FWH is going to be lower than adding the same hops for 90 minutes . . . It's as if they expect the alpha acids to evaporate during the steeping and not convert to iso alpha acids . . . I too have no evidence to support that, but when I get to do the courses at Sunderland I will be trialling it.

[prodigal2]

A I said in my post about FWH, the general wisdom is that you steep your finishing hops in the concentrated wort, as yours are the same as your bittering hops does it matter??

For some strange reason I got the notion that with FWH, you would be using the copper hops in my head. Even after reading your thread on the subject
Oh well this is a good simple brew, and at the end of the day I will walk away having learned quite a bit. I do think for my self it is important to analyse process using simple beers so flaws are apparent to the taste, like my heavy handed use of sodium metabisulphate(after rinsing my bleach solution off) led to a sulpher note to my first few beers.

In fact some of the best results I've had WRT hop profile have been when I've FWH with my copper hops, even the likes of Target produce a more mellow bitterness, and the beers have a much rounder aroma and flavour.

This was what I hoped would be the case, and what I hang my hopes on.
And this is also why I have used a single hop single malt tried and true recipe that I have brewed before to analyse the shift in flavour

I love he fact that they all seem to say that the actual IBU for FWH is going to be lower than adding the same hops for 90 minutes . . . It's as if they expect the alpha acids to evaporate during the steeping and not convert to iso alpha acids . . . I too have no evidence to support that, but when I get to do the courses at Sunderland I will be trialling it.

I struggle to get all the differing hop utilisation figures touted around, as they seem to be generalisations with out any reference to brewing circumstance(temp of hops,type of water, brewing altitude etc.). And I have struggled to get my head round the lowering actual IBU, unless there is in the process, a temperature that makes all the difference?

Oh well in a month or so's time I will be able to say, what effect the change in my process has had on this beer. All I want is my beer to taste better at each turn, and understand cause and effect in brewing

[iowalad]

I struggled with Palmers discussion of FWH as well. The evaporting alpha acids (nice put TJB) has kept me away.

I look forward to your results Prodigal. It is nice when somebody else does my experimenting for me.

[J_P]

You sure do love those Styrians don't you P2, if you're not careful you'll be taking the "Styrian Monster" crown from Wez or Vossy (depending on who's wearing it that week!)

Have you heard about these Aurora hops? Apparently they've been nicknamed "Super Styrians" they sound like they're right up your alley

[Wez]

I'm limited by whats available from my local micro, they do Styrians, Styrians, Styrians, Styrians, Styrians, Styrians and Styrians.

[J_P]

I'm limited by whats available from my local micro, they do Styrians, Styrians, Styrians, Styrians, Styrians, Styrians and Styrians.

Speaking of your local micro, isn't it about time you updated the Wezblog?

[Wez]

yeah yeah yeah! I'll sort something out, something interesting is bound to happen to me soon

[J_P]

yeah yeah yeah! I'll sort something out, something interesting is bound to happen to me soon

Apparently there's a stork bound for chataeux Wez any week now

[prodigal2]

You sure do love those Styrians don't you P2, if you're not careful you'll be taking the "Styrian Monster" crown from Wez or Vossy (depending on who's wearing it that week!)

Have you heard about these Aurora hops? Apparently they've been nicknamed "Super Styrians" they sound like they're right up your alley

Well the good lady wife seems to like the stunner and I also felt it was a good leaping point for the experiment(and still having 200g in the freezer sealed the deal ). And I wanted to address a few technique issues before I did DL mild(which I will use my challengers for). If it goes well or bad I still have a hop selection to fall back on to try some more beers

Aurora are on the shopping list so to speak, but then again so are about 20 other hops or so

[roger the dog]

It was a Stalk that got him into this situation in the first place