Absolutely. The beer can be hopped with any hop you want. This recipe allows the brewer to use a large amount of hops without it getting super bitter. I’ve used both hops and if I remember correctly it was more dank, but still delicious.
You can use those hops. It will be more of a old school pale ale. Citra and Mosaic are more fruity, but often I brew this beer with the hops I have.
I like that hop, but the AA are lower and it doesn’t have the “punch” of Mosaic. So it may require more, but it could be very interesting.
I'd do it if it's easy, but not sweat it too much if it isn't. There's a few brulosophy trials that seem to support the idea that temperature isn't that important. It's sure to make a difference, but do we have the equipment to taste the difference?
Because of the whirlpool, the bitterness is reduced. The malt still comes through and stands up to the hops. Overall it’s balanced. I regularly win gold in competitions with this beer. Conventional wisdom is to use 1/4-1/3 the amount of hops, but these conventional approaches don’t work as well.
For me, the taco in this recipe is the hops.
I don't feel that it is crucial to be at a specific temperature, or necessarily to hold said temperature for the whole 20 minutes. If you top up in fermenter, you could use a small amount of that water to drop the temp a bit before adding the hops. You should work out your stirring arms prior rebrew day!
That’s what I’ll do then I’ll top off in the gigawort and set temp to 170. I’ll start my timer once I dump the hops.
