I was at a friends today harvesting some fresh Cascades and I began to think about hops, bittering, flavor and aroma. Here goes:
If the 60 minute hop addition is for bittering only (I've read that boiling for 60 minutes only leaves bitter AA's, and not any flavor), then why do we brewers use all sorts of varieties of hops for our 60 minute addition instead of just a good, clean bittering hop like Magnum or Warrior? I've been using Magnums to bitter my IPA's and PA's for sometime now, and I like the results. The flavor and aroma hops come through clean like they're supposed to. Any thoughts from the pros?
If the 60 minute hop addition is for bittering only (I've read that boiling for 60 minutes only leaves bitter AA's, and not any flavor), then why do we brewers use all sorts of varieties of hops for our 60 minute addition instead of just a good, clean bittering hop like Magnum or Warrior? I've been using Magnums to bitter my IPA's and PA's for sometime now, and I like the results. The flavor and aroma hops come through clean like they're supposed to. Any thoughts from the pros?