I've been reading several articles about mash hopping; ie, putting your flavor/aroma hops in your mash. People swear that if you put around 1.5x the amount of hops that you normally use for flavor/aroma/dry hopping in your mash, you can get amazing hop flavor and aroma in the beer. None of these hops contribute to bittering, so you still need to use bittering hops and the beginning of the boil. OK, none of this makes sense according to what I've read about hops, and people admit that, but they say it works. I was going to try this with an ESB recipe to see if it does work. I wanted to know if anyone has tried this before, and how it turned out.