Kolsch bittering hops choice Magnum vs. Noble Type

Cost isn't really an issue, an extra few bucks isn't going to kill me on this recipe but being such a light, simple beer I'm unsure about vegetal flavors from having almost 1/3lb of noble hops in something that's 95% Pilsner malt with very low flavorings/aroma hopping to hide any of these possible flavors.

I'm stuck on this part of my recipe and I can't decide between which route I should go. It's an 11 gallon batch so using the hops I have access to I would either need 4oz just for the 60 minute addition just to hit 25IBUs and a small pinch at 30ish for some flavor. Or do I save these and use .8oz of Magnum for the same bitterness?

Another option is to do a double brew day and a side by side between the two beers but then I will have a very long brew day with the 90 minute boils back to back.

I used all vanguard in my last Koelsch and it turned out great. AA% was about 5%, IIRC.

I wouldn't be worried about using lots of low AA noble types either. Made a top fermented then kept cool to condition brew with loads of saaz to take advantage of the weather over the winter. Tastes really good. Used 4 or 5 oz of saaz to bitter, plus a bit of bobek later on.

S'pose it must've been how they did it before high AA hops were invented anyway.

danlad said:

I wouldn't be worried about using lots of low AA noble types either. Made a top fermented then kept cool to condition brew with loads of saaz to take advantage of the weather over the winter. Tastes really good. Used 4 or 5 oz of saaz to bitter, plus a bit of bobek later on.

S'pose it must've been how they did it before high AA hops were invented anyway.

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Good enough for me. I'll save the magnum for the next pale ale.