As I understand it, hops added in the beginning of the brew mostly contribute to bitterness - other flavors diminish due to the heat and time spent in the kettle. Still I see many recipes calling for early additions (sometimes even as FWH) of noble hops, when in fact one could use a fraction of the amount by adding bittering hops, such as magnum, with over twice the %AA. This saves money, both because bittering hops are cheaper (at least where I live) but also due to the fact that you use less.
Is the reason simply because they didn't have any high %AA hops available or am I missing something?
Edit: Changed title
Post #1 made 1 year ago
Last edited by Kangarooster on 18 May 2016, 07:16, edited 2 times in total.