Bittering VS Aroma Hops

Low Alpha Acid hops are good, high alpha acid hops not so much… blah, blah…

… are high alpha acid hops really only good for bittering?

I don’t think so… I learned this rule of using low alpha acid hops for aroma and high alpha acid hops for bittering, but that’s just a rule of thumb and not even a good one…

I started looking deeper into hops a while back and instead of using AA%, I based my decisions on things like co-humulene levels and oil contents of hops…

… And as far as aroma hops, I’ve found some high alpha acid hops that have high oil contents and are therefore very aromatic…

… but now I’m reading that even if that is the case, high alpha acid hops used for aroma, just don’t have the same feel as your low alpha acid hops, especially noble hops…

Well, duh… on one hand… I mean noble hops are called noble for a reason, but other than noble hops, I’m not finding that to be true… especially if I’m looking for non spicy type hops…

So, I’ve decided to put this little monster to bed and find out for myself… so, I picked up ingredients to brew a basic Pale Ale (all grain) and decided to use nothing but Citra hops… high alpha acid (13-14%) and high oil content (2.2-2.8)…

… now I don’t know if those claiming that high alpha acid hops aren’t good for aroma have ever smelled Citra Hops, but damn they smell good…

… at least going into the kettle…

… approximately three weeks from now, I’ll see how well they do keeping their aroma throughout fermentation and then I’ll make a decision on whether or not these claims are true… so far, I’m leaning towards high oil content being good regardless of AA% levels…

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