Which type of hops is most suitable for use in a hopback?

Using whole cone hops in a hopback is the most suitable choice due to their unique characteristics and the way they interact with the brewing process. Whole cone hops are unprocessed and contain all the natural oils and resins that contribute to the aroma and flavor of the beer. When placed in a hopback—an additional vessel through which wort passes after boiling but before fermentation—these whole cone hops allow for maximum extraction of volatile oils. This enhances the aromatic qualities of the beer, providing a fresh, vibrant hop character that is often desired in various beer styles.

The nature of whole cone hops enables better flow through the hopback, compared to other forms of hops like pellets or extracts, which may clog or restrict flow. This results in a more efficient brewing process and optimal extraction of flavors. Thus, using whole cone hops in a hopback makes it easier to achieve the desired sensory characteristics in the final beer.

In contrast, high bitterness hops may not provide the aromatic qualities sought after, low alpha acid hops may not be effective in producing the necessary bitterness or hop aroma, and using any hops without consideration of their physical form and oil profile won't yield the specific advantages that whole cone hops offer in this context.