Beginning in 2006, an annual tradition began where we make a “Group Brew”.  Each year we will make up a recipe that can then be used for a communal barrel-filling, or one that can be made with the same base ingredients but differing yeast (or hop schedule, or adjuncts, etc.) or whatever we come up with.  We can then enjoy the long-term aged brew or compare the subtleties of the various batches made with slightly different ingredients.  The choice is up to the members to decide what to do for that year.

 

 

This year we plan to do a First Wort Hop experiment.  What’s First Wort Hopping you ask??

 

First wort hopping is the addition of hops to the warm runnings of the sparge (after the mash but prior to the boil).  It is said that FWH’ed beers have a greater hop aroma and flavor (due to chemical reactions in the warm but not boiling wort).  While the beer will calculate to have a higher IBU level if tested in a lab, it is usually referred to as having a “smoother” hop profile (since the harsh compounds in the hops bind with the hot break and fall out of suspension during the boil). 

 

While some extol the virtues of first wort hopping, others say that it’s just hooey and a F***ing Waste of Hops!

 

Well we’re the type to try an experiment to see if it’s real or not.  Last year, Denny Conn (of Cheap ‘n Easy Batch Sparge fame) performed a split batch experiment—half FWH’ed, the other hopped “normally” at 60 min.– and then did a blind triangle taste testing to confirm/refute.  His results were discussed at last year’s National Homebrew Conference.  He has requested others to complete the experiment and provide additional data points.  So, who’s game??

 

Our “rules” will be simple:

· Brew any type of beer you want (keep the grain and yeast simple and neutral though to let the hops shine).  We will get together on Big Brew Day to brew the various beers, or brew as soon as you can around this date if you can’t make it to Big Brew.

· You can do either All-Grain or extract, just add the FWH in the warm wort (e.g. while steeping grains) or in the first runnings, for approximately 30-45 minutes prior to the boil.

· Best to use one type of hops in the beer—aromatic or late-addition hops are said to be the best to use.

· Each split batch will be either hopped during the first wort hopping period or at 60 minute bittering addition only.

· FYI, this will be a slightly long brew day since you will have to do two separate boil sessions (but hey it’s Big Brew and you’ll be amongst friends with beer).

 

Ferment each half batch separately (you may want to buddy up with someone if you want to boil at the same time or don’t have sufficient fermentation equipment). 

 

After 2 months, we’ll meet at Tripka’s for the July stammtisch where we will conduct a blind triangle taste testing, meaning you will be served 3 beer samples with 2 being the same (but you won’t be told which 2).  If you choose the correct beers in the first round, then you proceed to describe the differences of the beers on a standardized form that Denny used.

 

Simple, huh?

 

Pink at Moon River has said he’ll join in the act as well (he is of the “FWH is a bunch of hooey” following).  He plans to do a split batch of his Fest beer and then will get it scanned with a gas chromatograph to determine IBU levels and other hop chemicals.

 

So start working on your recipe and plan to join us on Big Brew Day.

 

 

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2006 Group Brew

2007 Group Brew

2008 Group Brew