Belgian Blond Hops

[bounce]

Of all myriad of options I've seen in recipes I've decided to use Saaz (Motueka) and Styrian Goldings but can't decide which to bitter and which to aroma. I am thinking to phase in the Saaz from FWH to 15 mins and add the Styrian at 2 min. Thoughts?

 

[manticle]

While motueka has saaz ancestry it's very different to czech saaz. Might still be delicious - just slightly different.
Styrians are wonderful.

If I were you, I'd use both for bittering and flavour.