Would there be a significant difference in the flavor profile if I used Willamette over Santiam, or Perle keeping the IBU addition the same?
My understanding was that the bittering addition (60 min +) stripped the hops of their flavor, and that one hop was as good as another.
I had designed a hop schedule for a beer wanting to have a nice noble-like taste such as Boston Lager, though more pronounced, and had decided to use Willamette (4.7%) as the bittering so as to keep the Santiam and Perle for flavoring/aroma. But I was told I’d be better served by using the Willamette just for aroma and splitting the other two between bittering and flavoring.
I usually like the blend the various hops I used throughout my additions unless I’m using Warrior for bittering only, though I’ve never tried it any other way.