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cockerhoop

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Just in the middle of the my boil, making strong dark winter ale, chocolate malt, caramalt, roasted barley and and pale malt. my bittering hops are styrian golding and i usually add more of these or challenger at the end of the boil.
Ive run out of both for the late addition.
Ive got Simcoe, Magnum and Summit. Should i just leave it with the hops i added at the begging of the boil or add some of these add the end.
What do you reckon?
Thanks
 

MmmBeer

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I have regularly used Magnum as a bittering hop, from what I have read it provides little in terms of flavour and aroma. Simcoe and Summit both have citrus (grapefruit) tones, not necessarily suited to your winter ale. I would be tempted to leave the late addition out and dry hop with something suitable towards the end of primary fermentation.
 

Slid

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I agree with MmmBeer, in that there is usually very little point in adding aroma hops to a strong dark beer. If you do so, then they want to be big - like Simcoe, Citra etc. Magnum is mainly used for bittering and I have never used Summit.
 

cushyno

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Used summit for bittering. Tried a little once as a late addition with some other hops and it was not the most pleasant taste. Some think it can have an onion taste, I'd agree.
 
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