Dry hopping

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Dry hopping

Postby thebuddrik » Wed Jan 28, 2009 11:40 am

I did an IIPA last weekend and planed on dry hopping this weekend. I was going to use 1.25 oz Amarillo Gold 8% and 1.5 oz Cascade 5.4%. I think I want to use Centennial instead. What quantity would you guys recommend?
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Postby aleguy » Wed Jan 28, 2009 12:37 pm

%AA is largely irrelevant for dry hopping. Use what you like, it's only aroma. Rule of thumb is two oz. per five gallon batch per two week interval. i.e. Use one oz. Cascade + 1 oz. Amarillo. Wait two weeks. Rack the beer off the spent hops, then add another two oz. total hops for another two weeks, if desired.
I wouldn't do it more than twice.
Another, faster, alternative is to boil up some DME ( about a quart total volume) and put it in a french-press coffee maker (hot) with your hops. steep for fifteen minutes then press out the hops and dump the hopped wort into the secondary and allow it to ferment out.(2-3 days ought to do it.) or just use it as priming sugar when you keg up.
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