How to calculate ration of dry hops ?

[jun77]

Hi every American home brewers, Im Japanese,now Im thinking of making American IPA + dry hop. but I have a question,Is there someone who know how to calculate ratio of dry hops ?

Hops

US Cascade (bittering)54.90g 61%
US Cascade(flavoring)17.52g 19.5%
US Cascade (aromaring)17.52g 19.5%
total IBU 50
US Cascade(dry Hopping) ????????g How to calculate?????



Style: American IPA Dry Hops
Recipe Type All Grain
Boiling Time(minutes) 60min
Boil Size(L) 24.25L
Batch Size (L) 20.25L
Mash efficiency (%) 75
Est Attenuation (%) 1.057-1.014/1.057-1×100=75.43(US-4 ×２(23.0g))
Est Loss Gravity 5.7/131×10=0.43%
Meas Loss Gravity
Est OG 0.43/75-1=1.057 Brix
Meas OG Brix
Est FG 1.057-0.043=1.014
Meas FG
Est ABV (%) 1.057-1.014×131.25=5.64
Meas ABV(%)
SRM
IBU

Mash Profile Single Infusion, Dry hops add after finished first fermentation, mash out for 15min, Medium body, mash Temp 65,66,67 ℃ for 60-120 (± 1.0 )
Primary Fermentation (# of Days & Temp) ７days 19-21.0℃（±3.0）
Secondary Fermentation (# of Days & Temp) 3 days 19-21.0℃ (±3.0)
Mash PH 5.4-5.8
Ingredients(g)(%)
Pale malt4419 88.22
Wheat malt106 2.12
Crystal483 9.65
Total grain5008

 

[Chris_Primavera]

Don't worry too much about exact hop amounts for dry hopping.

Usually, 1-2 oz (30-60g) for 3-5 days after fermentation is complete will work.

 

[brew703]

I brew 3 gallon batches and I use 1.5-2.5 oz for dry hopping (5 days).
you may want to start with that. Since you are brewing an IPA, you may want to add a large zero hop addition (2-3 oz), maybe even more. But start on the low side and add on your next batch.

 

[theowlman16]

After flameout, hops don't add anything but flavor/aroma...a less exact science than needed for boil additions of grain and hops.