Dry Hopping Experiment

I have brewed a 1 gallon batch of a IIPA and have its about 2 days away from bottling. I usually just experiment with the 1 gallon batches and this time I am seeing if there is an amount of dry hops that is too much. I decided to go all out and dry hopped with the equivalent (for a 5 gallon batch) of 11 oz. combined of Citra, Amarillo, and Simcoe. I thought I'd do this because, why not??

Has anyone else dry hopped with this much hops?
What is the most amount of hops anyone has used for dry hopping before??

Cheers!!

 

There was an article in BYO about dryhopping having point of diminishing returns, I can't recall the exact amount, but basically they said there's a point where you can keep adding but you're not going to see a marked increase in presence.

I think at 11oz into a 1gal batch you will easily hit that point and surpass it. I recommend cutting that amount down to an ounce per, for 3oz total. Save the hops for future batches.

 

I have read some articles as well but can't remember seeing an actual amount marked as a diminishing return. Thought it was worth a personal experiment since I'm only using a little over 2 oz. of hops for the 1 gallon batch.
I totally agree that it's pretty silly to use that many hops for a 5 gallon batch, but I haven't been getting the powerful aromas I've wanted.
How has anyone got that amazing "oh sh!t" aroma moment when smelling your beer? amounts, times, any suggestions?

Thanks all!


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I was quite surprised my amarillo ale didnt have a huge hoppy aroma and flavour being dry hopped with 3oz for 1 week. Next time i will use pellets and see if there is a difference, I have a feeling i 'wasted' alot of the hop flavours just having them sit on the surface (whole hops).

 

Throw some more hops in at flameout and let them steep for 30 min or so! A hopback is also something you could look in to.

 

Ive always been confused with the flameout additions. Are late additions more effective at driving hop flavour into the beer as apposed to dry hopping before bottling?

 

I got some fantastic aroma from an APA that I late hopped once my wort cooled down to 190F. Basically, get the temps down to near 185F, and then whirlpool/steep with a good amount of hops for a length of time. I've seen data points at 20min and 80min, so long as the wort temp stays in the 180's. There was a LOT of aroma gained from the 80min steep, but that's also a long time to keep your wort in the sweet spot.

Then dryhop as normal.

 

From howtobrew.com - Chapter 5.1:

 

I recently read that multiple dry hop additions big you a big aroma and it actually what some breweries do including stone. So you might do 1oz Chinook, then 24 hours later 1oz Centennial, the 24 hours later 1oz Citra, then leaving the whole lot for 3-5 days. This apparently gives you a bigger hop aroma that sicking them all in together.