The 5 – 10 – 15 Rule for Dry Hopping IPAs

September 11th, 2017 Posted by BetterBrewingBetterBeer, Uncategorized 4 comments


Dry Hopping. 

If you don’t know what this means, in a nutshell, it’s where hops are added to the brew once it’s in the fermenter,  like a steeping process. Why do it? It maximises the hop aromas and flavours in your brew.

Luke is often asked for tips on how to dry hop beer, and he has a simple rule of thumb to follow: The 5 – 10 – 15 Rule. It’s a pretty simple thing to remember, right? This is what it means.

If you’re making a Pale Ale, add 5 grams of hops per litre.
For an IPA, add 10 grams per litre.
For a Double IPA, add 15 grams per litre.

Easy, right?

Something to keep in mind is that the more dry hop you add, the less your final volume will be – those hops are thirsty devils!

We’d love for you to give it a try – let us know how you get on.

Cheers!

4 comments

Aaron says:

No wonder I can’t get the flavour I want.
Need. More. Hops.

Andy says:

So for a standard 23ltr batch of IPA that’s 230grams of dry hops! Wow, that would explain why the aroma from my home brew is never quite as strong as an Epic beer.
Thanks, will have to give that a try 😀

Peter Krafft says:

Tradionally Pale ales were dry hopped in cask. I have never ever seen dry hopping in fermenter. With the advent of chilled and filtered beers the process obviously needed to change. The usual practice for these was to move the beer from Fv at the end of fermentation into a c conditioning tank with hops added for a further period (about three days) and then chill the beer and filter it. If you are looking to get a good hop aroma in a home brew I would add the bittering hops at the start of wort boiling and the aroma hops about five minutes before end of boil. This has the advantage of maintaining sterility. I brew in 23 litre batches using brew kits. My Total hop addition is about 30 grams which gives a very close replica of a traditional London Brewed pale ale, compared to one brewed in the 1960’s. I do have the original recipe and specs. Hop types for that would be in the order of 40% each of fugue and WGV and 10% each BCand Styrian.

John Pringle says:

Hi Peter,
I would like to give this a go prior to xmas so can have a few over summer. I have a 23 litre plastic brewer. Would you be able to give me the recipe and instructions? Thank you.

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