OK, I'm trying to understand hop bitterness "character" better. I'm talking the hops thrown in at the beginning of the boil, NOT the flavor and aroma additions. So let us focus on bittering(60-90 minute) additions.
Given the same IBUs, I'm told some hops are not perceived as bitter (astringent?, harsh?) as others. For example, someone said 1 oz of 10 percent centennial vs. 2 oz of a 5% variety would have different percieved bitterness.
Is this true? Are there bittering hops that are nicer to use as a first addition in this regard? I bought a bunch of Cascades and Centennial for IPAs and APAs, but I'm now wondering if I should use a different hop for the 60 minute addition for a different(nicer?) bitterness.
Given the same IBUs, I'm told some hops are not perceived as bitter (astringent?, harsh?) as others. For example, someone said 1 oz of 10 percent centennial vs. 2 oz of a 5% variety would have different percieved bitterness.
Is this true? Are there bittering hops that are nicer to use as a first addition in this regard? I bought a bunch of Cascades and Centennial for IPAs and APAs, but I'm now wondering if I should use a different hop for the 60 minute addition for a different(nicer?) bitterness.