Iv used pallet hops a number of times, but still don't REALLY know what times are best to use them in the boil. I usually base it on others recipes.
Obviously the beer style is going to determine the hop timetable to a degree.
For a bittering hop, say 10% AA or more, they are generally boiled for an hour in all recipes. Since there is very little aroma and total bitterness does it actually matter what bittering hop you use? Only the IBU's would be important? Most NZ hops are 12% + for bittering, so was thinking the higher % would be cheaper as can use less of it.
Say we're talking IPA for the next few questions, would bittering hops (10% +) be used any other time then 60min boil?
With aroma hops (4-7%) say, is there any point in boiling more then 20min? If you boiled for 30min, wouldn't you lose the aroma and get bugger all bitterness for the $$$ ?)
Some recipes use the same hop at say 15min/10min/5min, what does this actually do? As you would get more aroma at 5min?
If you are using 1x bittering hop and 2x aroma hops, is there any rules or guidelines on the times to use them? Could you put both aroma hops at say 10min to get more complex aroma?
Sorry for this long winded post, just trying to work hops out better.