So I brewed the book "Beer Captured"'s Fat Tire Clone the other day. I made a few slight variations. One being I used Wyeast 1056 instead of a Belgian Yeast because I figured since it's not a Belgian Ale why use a Belgian yeast (I also contacted New Belgium Brewery and the confirmed my theory and said I was on the right track)
My other change though was that it calls for .33oz of Magnum Hops (14%AA) The Magnum hops I had were only 12.5%AA, so I was going to bump it up to .66oz and the IBUs would come out at 26.4. (The book said IBU of 21). I had 1oz of Magnum, and I'm kind of a hophead, so I ended up bumping it up to .75oz which put the IBUs around 30.
My other hop additions are a .5oz Hallertauer (4.3%AA) at 15mins and .25oz Willamette (4%AA) at flameout.
Now I haven't really experimented too much with changing recipes. I mostly stick to the book. But, now I'm thinking should I have bumped up the other hops as well? With the higher amount of Alpha Acids from the Magnums, will the bitterness overpower any hop aroma from the late additions since they weren't increased at all? I know I'll just have to wait and see, but my question is if I increase the bittering hops in a recipe, should you also increase your flavor/aroma hops as well to help balance it out?