Preboil hop steep?

I'm guessing this is the Extract version of a FWH (First Wort Hop), but that's just a guess. Someone else may be able to give you more info.

 

It's called First Wort Hopping (or at least it is when you do this with all grain versions). Googling should pull up about a trillion hits. Maybe less.

 

If it is in with the grains when steeping, that is Mash Hopping. The hops are disposed with the grains, kind of hard to separate hops and grain (unless you bag). First Wort Hopping is when some hops are placed in the brew kettle before the wort is run off, so those have a soak at around 170F, then are left in the boil.

The first recipe for Pliny the Elder that Vinnie gave out had mash hopping. Later homebrew recipes from him do not.

 

I will be attempting my first batch very soon and I was just hoping for clarification about FWH. I intend to to an extract brew with about 2 lbs of steeped grains and was wondering when exactly I should add the first wort hop addition? Should it be done while steeping the grains, extract and before the hot break when the boil begins?

Edit: or does the fwh addition need to be added while the water is heating up before adding the extract and grains for steeping?

 

I would just add the hops when you're done steeping the grains and have removed them from the wort*, but before the wort actually comes to full boil. Although it's an interesting subject, in practice I don't think it's going to make much of a difference for your first beer.

*by whatever method you use, straining or bagging or magical homeopathic technique that you got from the internet or whatever

 

FWH occurs, in all-grain brewing, during the lautering process (when draining the mash-tun) and before the boil. The water coming out of the mash tun is around 160° or so.

So, if we convert the same function to extract, you should throw it in at the end of your steep, and before the boil.

 

Another factor is whether you leave them in for the entire boil or not (if bagged). I think a bigger consideration for extract beers might be adding your LME/DME late in the boil.

 

so it's probably a good idea to monitor the water temp and add them at about 160 degrees? I'm sorry if these are real newb questions, I've never brewed before and I've been reading how to brew religiously since I decided to get my brewing equipment. I'm still unclear on a few things though..

 

To clear things up a little, the recipe I'm going to try is 6lbs dme and 2lbs of specialty grains, a fwh, and hop additions at 15, 10, 5, and 1 minute with a 3oz dryhop addition; If that helps at all. I will be doing a full boil starting with 6 gallons for a 5 gallon recipe.

 

Nah, just monitor your steeping temp...and throw them in there after your done with the steep.

 

the idea is to leave them in the whole boil with small late hop additions

 

Make sure not to steep your grains in the full 6 gallons. Steep in say 2 gallons of water, then add the rest of your water afterwards.

 

This process isn't going to effect the flavor of the malt if i have to add more water and bring it all to a boil for the extract addition?

 

This is something you should consider. Note that I used to add the extracts (liquid or dry) over the course of the boil, not necessarily all at once from the beginning, and certainly not all at the end. For liquid extract, you need to give it a stir if you add during a boil, because the heavier liquid extract might sink to the bottom and scorch if you don't. It's not a big concern for dry, but you'll obviously have to stir anyway to completely dissolve the dry.

OK. These are the kinds of details that get you good answers on forums, and show that you're paying attention to detail. If you're doing a full boil, that's GOOD. Beware of boil-overs. If you're frantically reading how to brew, and posting good questions here, your first beer will likely come out tasty beer.

 

Hahahaha! You're fine man, in fact... You're over-thinking. Relax, have a commercial craft beer. Your homebrew will be ready in about 4-6 weeks.

One thing noobs tend to NOT be good at is patience. Don't even think about opening your fermenter for any reason for at least two weeks. Resist the temptation to mess with your beer.

 

Thanks for the positive feedback I really appreciate it. I certainly hope that all my research and learning helps my first brew be a tasty one.

So just to clarify, I'm going to steep my grains and add my fwh. Then add the rest of the water and boil, adding the dry extract a little bit at a time and not all at once. Once i hit the hot break I'll boil for 60 minutes and do my hop additions. Does this procedure sound accurate?

My recipe calls for dry hopping for 10 days, I have an auto siphon and a racking cane, do I rack to secondary and dryhop after the first 4 days? Or do i wait for active fermentation to stop before racking to secondary and then dryhopping?

 

Nope. What will affect the flavor is if you try to steep in the full amount of water. Well, I should say it could potentially affect it. If you steep your grains in too much water, also if you steep at too high a temp, you can pull tanins from the grains. This would leave you with a beer with an astringent flavor.

Another way to think about it is if you steep the grains in 2 gallons of water, or 6, they're going to impart just as much of their flavor. As an example, if you put a tea bag in 5 gallons of water, it's going to have the same amount of flavor as if you put the tea bag in a cup of water, and then add more water to bring it up to 5 gallons.

 

ahh yeah, you're right I didn't think about it that way.