Adding hops to mash?

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BeerisGOD

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I thought I'd see if anyone has done this and why?
Think. I read another thread on here a while ago about it

Can someone please explain what the purpose is of this
 

YeastFace

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Done it in a Berliner Weisse. Contributes very little IBU (a high IBU is said to inhibit lactic bacteria) but still provides anti-bacterial properties from the hops.
 

simon12

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I'm guessing a bit here but think it likely was what they did in medieval times as most beers then were raw ie no boil, now it may be good for a mild where you don't want much flavour or bitterness just for preservation.
 
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