Seriously, blatz may be right. It has long been understood that wort/beer retains the flavor and aroma of hops no matter when they are added. FWH is only one case. German beers today most often use only a single addition at around 50 minutes, and retain plenty of hop character. Traditionally, with longer boils, there may have been multiple additions, but none later than 60 minutes. Continental and British brewers have generally opined that late additions do nothing for aroma -- oils do not have sufficient time to become solubilized in the wort -- and are inefficient for bittering, while "bittering" hops with coarser flavor will taint the finished beer. (DeClerck had a piece to say about this.) Anyone may dispute these views, perhaps correctly, but if you want to know why German brewers use aromatic hops in the way they do, that is the root of it . It also jibes with my experience. I usually use only one addition, and get more "late" character than I do with actual late additions. No doubt many variables in equipment and processes will lead to variable mileage.