Hop Comparison

[MrC]

I'm planning on brewing three beers (over time) with the only difference being the hops with the aim of learning the characterstics of each of the hops.

I'm planning on a simple recipe of:

100% Maris Otter base
1056 yeast
all fermented as close to 19C as I can get them.

How should I hop?
I was thinking of using a common bittering hop (Pacific Jade or Super Alpha) to 25 IBU.

Then using a varying hop for two hop additions of:
12g at 10min
25g at 0min

Batch 1 = Riwaka
Batch 2 = Nelson Sauvin
Batch 3 = NZ Styrian Golding
and then possibly (if I haven't lost interest) Batch 4 = Motueka

What do you think of the hops schedule & volumes?
Are they suitable for all of the hops?
Should I use the variable hop for bitterring also?
Any thoughts?

[Nick]

Also if you make a normal size brew but split it up you eliminate other variables like mashing.

[MrC]

I've brewed the first split batch for this using 100% Riwaka in one and 100% Sauvin in the other. So far, so good.

I've been thinking about tasting these (pretty much non-stop since I brewed them) and I'm planning on blending some for taste test purposes.

Any tips on blending?
Is blending a valid test of what the beer would taste like if the hops were mixed during the brew?
Should I blend at bottling or just blend the finished products in the glass looking for the ratio that I like?