ProcessAdjust brewing water with calcium chloride and gypsum as needed.Single infusion rest at 155F for 60 minutes. Sparge full volume into the kettle.Bring wort to boil.Add boil hops.Boil for 60 minutes.Chill to 170F. Turn off the chiller.Add whirlpool hop additions. Chill to yeast pitching temperature, 68F.
First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins.