Low alpha hops for bittering is expensive in the long run. I've typically used the high alpha hops, especially Magnum for bittering, along with low alpha hops at 15-20 min for the hop oils, character and flavor. In fact, I've read that some breweries do the same to hold down costs. However, some of you have noted that you like the character of beer using low alpha hops for bittering. Aren't you at risk of getting a grassy flavor using so many hops? This would be a good challenge to find out which way tastes best. Or, would the two differing versions be similar?
Cheers,