Hops and when to use them

So I am brewing today. Two 5 gal batches cause it's my birthday and I got a bunch of new gear. First batch is a Fuller's ESB extract clone. Second is a dump of ingredients from past brews and some stuff I grabbed from the LHBS this morning. Pilsen DME, Golden LME, crystal 80, biscuit malt. Hops are tettnang, centennial, and magnum. Nottingham yeast. My question is what should my hops schedule be? I have an ounce of each. The plan is to secondary on some New Mexico green chilis. I am thinking high AA to low, which would be magnum at 60, centennial at 25, and tettnang at 10. What do you guys think? Never made a free form batch like this before.

Here's what I'd do:

Magnum for bittering @ 60 min
Centinnial for flavor @ 15 min
Tettnang for aroma @ 5 min

TopherM said:

Here's what I'd do:

Magnum for bittering @ 60 min
Centinnial for flavor @ 15 min
Tettnang for aroma @ 5 min

Click to expand...

I approve of this recommendation. Citrus flavor with chilis and a pleasant hop aroma sounds great to me.