My last beer was an extremely tasty 7% IPA that I dry-hopped with 2.5 oz Amarillo and 1 oz Citra. I was planning to brew it again this weekend, but cannot find Amarillo anywhere in the area. I was looking at some possible substitutions ... Ahtanum sounds like a Cascade-like hop with lower bitterness, Columbus is a high AA beer with great citrusy aromas. I want to keep the oz of Citra in my dry-hopping schedule. Is it crazy to use three different varieties in a dry hop? If not, would it make sense to split them out and add at different times, or drop them all in at once for 7 days? If it makes any difference, the rest of the hopping schedule is 1 oz Citra first wort hopping, later boiled for 60 min 3/4 oz Centennial for 15 min, 10 min, 5 min and flameout (total 3 oz) Grain bill is 11# 2-row, 3# Munich, .5# Carared mashed at 152-154F. S-05 dry yeast for clean fermentation. Thinking of 1 oz Citra, 1 oz Columbus and 2 oz of Ahtanum in the dry hop. Thoughts?