I've got a brew on today, and have a quick question about hops. I'm following a recipe from Graham's book, and I adjusted the bittering hop quantities according to the AA levels of the hops, in order to match the EBUs. However, I'm not sure if I should also adjust the later hop additions. As these are for flavour/aroma rather than bitterness I guess the AA levels aren't so relevant here, but is the AA level also an indicator of the levels of flavour/aroma compounds?
In previous brews I've only adjusted the bittering hops and the beer has turned out fine, but not necessarily as the recipe intended it to. I suppose it would also be useful to know in future if I'm trying to recreate a previous brew using hops with different AA levels.
Just got the boil started, so any answers that come within the next hour and a quarter would be particularly useful
Glad I thought of this well in advance 
