Originally Posted by jamissr
not sure if im being clear, or if its even possible, but im trying to figure out what hops to use in different IPAs, and it kinda seems like i can use pretty much anything, but im scared of using too much munich, not enough crystal 60, or 20, not enough citra, or willamette, or maybe those two dont work well together, i dont know. would be nice to understand what hops work together with each other, what grains work together well, and what hops work with what grains. might just have to experiment to figure it out. also maybe i need to just keep reading, that seems to work every other time ive ever posted with a question on any subject
In my opinion, this is preference. If you want to simulate a certain style, I guess you can follow certain guidelines, such as noble hops for German wheat beers, but when people experiment is when they make the best recipes.
There are a few guidelines, such as crystal shouldn't be more than 5% of a recipe, and 2-row goes with *everything*... but reading will help you pick those up over time.
In my opinion, go with proven recipes for a while, then tweak them to be what you like... Saaz hops in a roggenbier, for example. You'll catch on soon enough.