inkman15
Well-Known Member
Sorry in advance as I'm sure this has been covered 100x in this thread but after about 20 pages of digging, I couldn't find any examples.
How does everyone scale down their dry hop for 1g batches? The other hop additions are easy to figure out since there are IBU contributions but the dry hop is harder. I guess there's a balance to be struck between creating great aroma and not introducing too much trub into such a small batch.
On my last 5 gallon IPA, I dry hopped with 4.5oz. Would you simply divide by 5 and use something like .9oz here?
How does everyone scale down their dry hop for 1g batches? The other hop additions are easy to figure out since there are IBU contributions but the dry hop is harder. I guess there's a balance to be struck between creating great aroma and not introducing too much trub into such a small batch.
On my last 5 gallon IPA, I dry hopped with 4.5oz. Would you simply divide by 5 and use something like .9oz here?