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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through January 20, 2005 * Anybody done a 100% FWH? < Previous Next >

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Graham Cox
Junior Member
Username: T2driver

Post Number: 40
Registered: 11-2004
Posted on Tuesday, January 18, 2005 - 04:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm planning to brew a single-malt experimental batch for two purposes: To evaluate a type of malt I've never used (Fawcett Optic) and to try a 100% first wort hopped (FWH) brew. 6.5# Optic, 1.5 oz. Styrian Goldings, all FWH, is my plan. Has anyone ever tried such a thing and if so, could you tell me if I'm wasting my time and ingredients? (Keep in mind, this is an experiment and while I fully intend to make a drinkable beer, it is not my intent to brew to a particular style, although it is basically a light-colored English bitter.)
 

danno
Advanced Member
Username: Danno

Post Number: 585
Registered: 03-2002
Posted on Tuesday, January 18, 2005 - 05:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, I've done it. You will get hop flavor but not quite as bright as a typical late addition would give it. Much more rounded.
 

Graham Cox
Junior Member
Username: T2driver

Post Number: 41
Registered: 11-2004
Posted on Tuesday, January 18, 2005 - 05:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Excellent, exactly the profile I was looking for to evaluate the malt. Thanks.
 

Ken Anderson
Advanced Member
Username: Ken75

Post Number: 613
Registered: 11-2002
Posted on Tuesday, January 18, 2005 - 05:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm drinking a beer at this moment that is close to %100 base malt and FWH, except that I threw a pinch of Tet over my shoulder at flameout.
No question I will do it again, but with Vienna.
Btw, Protz and Wheeler give many recipes that have nothing but bittering hops.
I know, I know. It's hard to keep it simple!
 

davidw
Advanced Member
Username: Davidw

Post Number: 808
Registered: 03-2001
Posted on Tuesday, January 18, 2005 - 02:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Graham, I think you'll love the Optic malt. It has replaced MO for all my English styles I brew.
 

Aaron Meyer
Junior Member
Username: Meyeaard

Post Number: 69
Registered: 11-2004
Posted on Tuesday, January 18, 2005 - 02:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Has anyone experienced a problem with head retention when using a lot or any hops when FWHing?
 

Busted Still Brewery
Advanced Member
Username: Brewlabs

Post Number: 623
Registered: 11-2003
Posted on Tuesday, January 18, 2005 - 02:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

my last brew had 2 oz of Mt Hood FWH and i've had NO problems with head retention
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1877
Registered: 01-2002
Posted on Tuesday, January 18, 2005 - 02:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Daniel Hurtubise, who occasionally posts here, brewed an all-FWH California common a little more than a year ago. It was a very good beer with smooth bittering and hop flavor, but it was missing some of the "punch" you would expect from late addition hops.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1376
Registered: 03-2003
Posted on Tuesday, January 18, 2005 - 03:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Brewed a Wee Heavy with some TF Optic 2 weekends ago. Still fermenting so I can't comment on the malt yet.
 

Hophead
Senior Member
Username: Hophead

Post Number: 1114
Registered: 03-2002
Posted on Tuesday, January 18, 2005 - 03:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Aaron, FWHing shouldn't effect your head retention, atleast not in a bad way. I generally find that more (boil) hops relate to better head retention.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2656
Registered: 02-2003
Posted on Tuesday, January 18, 2005 - 04:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My next brew is going to be a Budvar clone. I have a CAP fermenting with WY2000 Budvar yeast right now, so I should have a nice yeast cake by next weekend. Protz and Wheeler's recipe for a Budvar clone is simply 9 lbs. of pilsner malt, double decoction, and 1.3 oz. of Saaz bittering - no flavor additions. I am guessing I would hit closer to the mark with 2.0 oz. of Saaz FWH instead - no other additions. Any comments?
 

Hophead
Senior Member
Username: Hophead

Post Number: 1115
Registered: 03-2002
Posted on Tuesday, January 18, 2005 - 04:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think your bittering will be good, but you will get more saaz flavor this way, which is a good thing IMHO... :-)
 

Ken Anderson
Advanced Member
Username: Ken75

Post Number: 614
Registered: 11-2002
Posted on Tuesday, January 18, 2005 - 05:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley, I even made it a point to mash at 150. The idea was to make a nice, clean, non-heavy feeling 100% 6-row beer. It went from 1.063 to 1.011, for 6.8% alcohol. Incidently, I feel for "pure" beers like these, you don't want an alcohol content any higher than that. It starts to become obvious in the finish. My two cents.
 

Jake Isaacs
Intermediate Member
Username: Jake

Post Number: 296
Registered: 04-2002
Posted on Tuesday, January 18, 2005 - 08:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My couple of attempts at 100% base malt beers have tended to finish a little on the dry side (though otherwise very good). I used Nottingham for both, so that probably had a lot to do with it, but definitely think about mashing on the high side (if you're not already).

One of these attempts helped form my "house" pale ale. It was just a 10 lb bag of Munton's pale, 1 oz additions of whole Challenger at 60, 20, 0 min, pitch Nottingham. Very pure and simple.
 

Graham Cox
Junior Member
Username: T2driver

Post Number: 42
Registered: 11-2004
Posted on Tuesday, January 18, 2005 - 10:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm glad to read your comments, Jake, because I was planning on exactly that and for exactly those reasons - mashing at 154-155F and using Safale 04 or WLP002 because they are less attenuative. Great minds think alike!