I never looked into this, beyond looking at the hops and saying "wow".
I dump my spent grain in the woods instead of the trash, and since I started using a hop spider I have been dumping the hops in the same bucket. My wife has been salvaging spent grain and making cookies for her and I, so when I brewed this week I emptied the hop spider into a cereal bowl. For fun, I then weighed it.
Question - how much does 1.5 oz of hops grow to after brewing?
Chromos is probably my favorite MRB lager recipe. My fourth batch of it is brewing right now. It's very smooth and balanced.
As a side note:
I live in the Deep South so only brew lagers during the winter when the temps drop. I ferment lagers usually at 54-55F. Once bottled, I store them in an old wine fridge I picked up a few years back; I set the temp set at 54F. I let them lager in there for three or four months before starting to drink them. If I had a basement I'd just put them down there.
There have been times when I was overstocked on lagers and had to let a batch condition at room temperature, which reached as high as 73F. Although not ideal, I didn't notice any deterioration in the quality of the beer.