Nebraskan
Assoc. Winemaker
If you boil hops long, say 50-60 minutes for the bittering, and you are making a German style lager like Munich Dunkel, would you necessarily have to use lower alpha Hallertau Hops for the bittering or could you use higher alpha acid hops like Cascade? I know Cascade provide a different profile that is wrong for the aroma of lagers, and works better for things like Ales, IPA and the like, contributing more of the "citrus" notes than does Hallertau. However, the boiling pretty much destroys the aroma of the hops and extended boiling, as I understand it, also degrades the bitterness of the hops. It peaks, then declines the longer you boil. So why not use less hops of higher alpha and save the Hallertau for the final flame out or aroma hops such as small amount of dry hoping in the fermenter/keg?