I have heard that people generally put hops in the boiling wort at 60, 25, 5 minutes.However....the 60 minute boil addition is for bittering....which is okay. Then the 5 minute is for aroma and flavour. Then why should be a hopping at 25 minutes too? The oils from hops disappear between 15-20 minutes...so, doesn't it make more sense to bitter at 60 and then put hops twice at 10 and 5 minutes close to the end of the boil for nice aroma/flavour addition? Instead of wasting hops at 25 minutes for bittering...the entire bittering process can be done with the 60-min addition...right?