What is first wort hopping?

First wort hopping (FWH) involves adding hops to the kettle as the first runnings from the mash tun flow in, before the boil begins. The hops steep in the hot wort during sparging, which extracts different compounds than a standard boil addition.

How does FWH affect bitterness?

FWH produces about 10% more IBUs than an equivalent 60-minute boil addition. Despite the higher measured IBUs, many brewers report that FWH bitterness is smoother and more refined than a standard bittering addition.

What hops work best for FWH?

Noble or dual-purpose hops with moderate alpha acid work well for FWH. Examples include Hallertau, Tettnang, Saaz, East Kent Goldings, and Fuggle. The technique is particularly suited to German and Czech-style beers.

Can I combine FWH with other hop additions?

Absolutely. Many brewers use FWH for the base bitterness and add flavour/aroma hops at later boil times or as hop stands. The smooth bitterness from FWH provides an excellent foundation for layered hop schedules.

Is FWH different from mash hopping?

Yes. Mash hopping adds hops directly to the mash tun during mashing, while FWH adds hops to the kettle as wort transfers from the mash tun. FWH is more effective for bitterness because the hops contact hotter wort for longer during the boil.

BrewCalcs

First Wort Hop Calculator — FWH IBUs

Calculate IBU contribution from first wort hopping additions.

Hop Weight

Alpha Acid

Batch Size

Boil Gravity

How We Calculate This

FWH IBU Estimation

First wort hopping IBUs are estimated at approximately 110% of a 60-minute boil addition with the same weight and alpha acid. The extended contact time during sparging and heating results in slightly higher isomerisation.

The base calculation uses the Tinseth formula for a 60-minute boil, then multiplies by 1.1 to account for the additional extraction time.

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.