Most of the recipes I see use similar styles of hops throughout the recipe. Is it general practice to keep hop additions similar to one another? like an IPA with primarily citrusy hops? or only use light spicy/earthy hops in european lagers?
Well what I'm really asking is if there's any sort of guidelines that you should abide by when selecting hops for your beer. For example; if I have a bunch of leftover hops, say some European/German hops like saaz or hallertau and wanted to put them in a pale ale with some citrusy American hops like cascade would that be a bad idea, mixing Spicy/earthy and citrusy hops? What if I were to make it really hoppy like an IPA?
Well what I'm really asking is if there's any sort of guidelines that you should abide by when selecting hops for your beer. For example; if I have a bunch of leftover hops, say some European/German hops like saaz or hallertau and wanted to put them in a pale ale with some citrusy American hops like cascade would that be a bad idea, mixing Spicy/earthy and citrusy hops? What if I were to make it really hoppy like an IPA?