It makes since that you would get more utilization from the FWH because they are in the kettle for the whole boil unlike Mash Hops. But I can also see by "steeping" the hops, as in FWH, they could form into a more stable state thus treating them as if you threw them in at 20 min. Then again I am no where near a chemist or biologist so I really don't know how these things work. Therefore I'm now going to assume that you treat them as if you were throwing them in for a full boil because of the references sited in your previous post. Though I see my self making two three gallon batches, one with 2 or 3 oz of hops as FWH and the other as a 60 min addition just to see if I can tell a difference.
stone
