Can someone explain hop additions and timing?
Besides the obvious difference in bittering and aroma. What is the purpose of timing hops and 60, 30, 15, 10, ect?
Many recipes on this board have the same hop at 60, 30, and 15, with an additional aroma hop at flame-out or close to it.
If a recipe calls for 3 oz. of hops, the same hop, why break it up and time differently? I realize boil time changes the IBU extracted but I can't wrap my head around it?