Dry Hopping | Craft Beer & Brewing Magazine

Dry Hopping

Steven McConnell offers tips on the timing of your dry-hop additions.

Dry-hop rates for New England IPAs can range from 1–2.5 lb/bbl (454 g–1.13 kg/bbl) or 0.5–1.3 oz/gal (14–37 g/3.8 l). Steven McConnell outlines different timing for those dry-hop additions:

  • A single dry-hop addition just before the end of fermentation (1.002–1.004 away from final gravity)
  • A double dry-hop addition with a portion during active fermentation and the remaining hops after active fermentation
  • In the keg with the fermented beer

In Craft Beer & Brewing Magazine’®s online course, Brewing New England–Style IPAs, Steven McConnell, co-owner and head brewer for brewery-in-planning Wild Bones Brewing Co. in Morriston, New Jersey, covers the ins and outs of making the hottest style to hit the market in years. In this course, you'll learn what makes these IPAs different from their West Coast and European cousins and everything you need to know to brew one. Plus, you'll get 4 recipes from the pros to get you started.

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