So I have been working on a recipe for an Amber Ale. I think I got the grain bill to a workable place, but I can't decide on the hops. I was thinking of using Glacier hops for flavor/aroma, but now I am having second thoughts. I was thinking of subbing the Glacier for Crystal (Temporarily out of stock at my brew shop) or Mount Rainier hops. But I don't quite know what flavor I should be shooting for or what the difference will be between these hops.
Any suggestions are more than welcome.
Batch size: 5.5 gal
Boil volume: 7.3 gal
Bitterness (IBU): 30.1
Color (SRM): 14.9
Two-row (US) 7.000lb Grain 79.0%
Crystal 50-60L (British) 1.000lb Grain 9.9%
Crystal 120L 0.500lb Grain 4.9%
Munich (US) .500lb Grain 4.9%
Chocolate Malt (US) 0.125lb Grain 1.2%
Magnum 0.60oz 12.0% AA Pellet @ 60 min, 25.3 IBU
Glacier 0.50oz 5.5% AA Pellet @ 15 min, 4.8 IBU
Glacier 0.75oz 5.5% AA Pellet @ 0 min, 0.0 IBU
American Ale yeast 1.0 unit(s), Yeast