Translating into sensible units, 10oz in 5 US gal is 15g/l which seems to be a pretty typical homebrew amount, say 12-15g/l seems to be normal. Some of the commercial NEIPAs here aimed at supermarket price points seem to go down to 10-12g/l, maybe even a bit less. But for an example of what top breweries are doing, Cloudwater used 9g/l (6oz in 5 US gal) dry hop in their classic (
Untappd 4.41) DIPA v3 in 2016,
their standard for DIPAs these days is 24g/l (ie about 16oz in 5 US gal). But they have all the professional toys like centrifuges to manage the resulting hop soup.
Less isn't always more, as per
the famous Lafontaine & Shellhammer paper which found in their particular system (Cascade in a 80litre/21USgal kit) that 8g/l worked better than 3.86g/l or 16 g/l - in particular they found that the citrus flavours maxed out at an estimated 6-7g/l, whereas the herbal/tea flavours maxed out at maybe 12-13g/l, so the higher hopping rates were dominated by the herbal/tea flavours. Whilst some compounds increased with more hops, they found a lot more myrcene and eg methyl geranate in the 8g/l beer than the 16g/l beer.
That's just one hop in one particular hardware setup, so I wouldn't take the exact numbers as gospel, but it just suggests that there's not just diminishing returns but differences in solubility and other interactions can mean high hopping rates can really shift the balance of your beer - and not in a good way. One can imagine that if instead of Cascade you used one of the "tropical" hops that rely on tiny amounts of thiols then the peaks for thiols might come at higher hop rates, but even so, more is not always more.
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