Menu Icon


Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!



You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> How much is too much for dry hopping?

Jump to:    1 2 3 [Next] [Last Page]
homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm tinkering with this fruity Conan IPA, planning to brew in the next few days.

My plan is to bitter with a half ounce of El Dorado for FWH.   Toss in a half ounce each of El Dorado and Motueka @ ten minutes, then an ounce of each at flameout. 

Dry hop with an ounce of each for five days, give another shot of an ounce of each for three days.

Will this be enough to get the huge fruity aromas I'm hoping for? 




Posted 34 days ago.

chino_brews
Charter Member
Eden Prairie, MN
301 Posts


According to Mitch Steele in IPA, the recommended dry hopping rate for American IPAs ranges from 0.4 to 1.0 lbs./bbl, which equates to 0.2 to 0.5 ounces per gallon, or 1.0 to 2.5 ounces per five-gallon batch.

Dry hopping for Double IPAs ranges from 1.0 to 3.0 lbs./bbl, which could be up to a whopping 7.75 ounces in a five-gallon batch (it's hard to imagine that wouldn't be vegetal, grassy, and astringent.




Posted 34 days ago.
Edited 34 days ago by chino_brews

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Heh.  My Oakenbranch IPA is 4.5 ounces of hops in a six gallon batch.  It's not even super hoppy, as I use milder English hops - I certainly wouldn't classify it as a DIPA.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


I don't see the point in dry hopping you aren't doing at least 2-3 ounces per 5 gals

4 ounces seems like a really nice point IMO. Especially if you are trying to really pump the flavor. 3 is probably be fine for a standard american IPA.

7.75 ounces/5 gals eh? I think I'll try that next time I brew a DIPA.




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


I don't know if there's really such a thing as too much dry hops as there is too long or not in time.

Too long and I think you pull some of the polyphenols out and get a grassy, vegetal taste.

If you don't have at least some yeast active, you don't really get as interesting of a flavor. Something about the yeast metabolism acting on the essential oils in the hops take it from good to wow.  If you have reached FG, it's not going to be as good.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


I've long had this idea of adding a couple oz of sugar when adding dry hops to make sure you get that little kick of yeast activity and CO2 production. 

Never done it though, I just dry hop when the yeast are really starting to slow, give them a couple days, and crash. 

Edit, yes, I think your double-dose of 2 oz is going to work well. 




Posted 34 days ago.
Edited 34 days ago by rayfound

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Ray, I like that sugar idea.  I might just try that when I add these hops.

Add a charge of sugar with both charges of hops?



Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


I have never tested it Olan. It is just an idea I have to combat some of the talked-about risks (mainly oxidation) to dry hopping, and to get some of that "active yeast transform hops" magic to happen. 

It could be totally stupid. Though sugar never hurt an IPA :)




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Meh, what the hey.

So, what do you think?  Two ounces each time?  Four?




Posted 34 days ago.

chino_brews
Charter Member
Eden Prairie, MN
301 Posts


There was a great article on dry hopping in BYO (Dec. 2014), which includes a cite to that guy from AB Inbev who did that AMA. Basically, the consensus is that there is no consensus among the well-known pro brewers (IIRC, which I might not - read for yourself).




Posted 34 days ago.
Edited 34 days ago by chino_brews

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


In other words, I'ma go with my gut.




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Ooh! If they're fruity/tropical hops, maybe a little jaggery would be good...



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Dangit, that looks really interesting.  I'd have no idea where to source jiggery, or how much to use.

It would really fit the theme of this beer, though - tropical/fruity/multicultural.

Grain bill includes grains from Scotland, Germany, England, and the heartland of the US.  Hops are from Washington State and New Zealand.  Yeast is from New England.

We're talking about a beer that is only possible thanks to globalization.  Now, add in some Asian/African sugar?  Aaargh!




Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


If you have any international market or hispanic market in the area, they'll usually have them.  I've seen them in 50g molds/cones/whatever and that's about 2oz, so that would be a good addition.



Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


Yes, i always figured just a couple ounces to kick off a little co2 action. 



Posted 34 days ago.

Jump to:    1 2 3 [Next] [Last Page]