Originally Posted by Limited Visibility
What are the benefits of adding hops in at 60 min compared to some at like 15 min? More bittering characters being added from the longer boil compared to more of an flavor/aroma effect with the shorter boil time?
That's it exactly. The earlier additions do the bulk of the bittering but add little specific hop character, and the later ones add flavor and aroma, with a lot less bittering. There are recipes around that use late hop additions exclusively to maximize flavor/aroma, but you need a lot of hops to do that, since you get inefficient bittering. You can also add hops to your secondary fermenter, which is called dry-hopping. This is exclusively for aroma, and is done on a lot of IPA's and a decent number of APA's.