Typically people only use fresh hops for late additions, because the hops have an unknown amount of alpha acids.
And yeah, 4-5 times the amount by weight is a good starting point, although I think 5-6+ is a better rule of thumb for my fresh hops, maybe because they haven't been processed at all so the lupulin is not as readily available, but that's just a guess. Anyway, I stopped weighing them and go by volume now, just because it's easier and more fun for me.
A lot of people call them "wet" hops, which seems really silly to me because they're not wet, they're just not dried. Like the fruit I ate yesterday, they're fresh. Or the basil I like on my pizza, fresh, not dried. No one calls it wet basil, or wet strawberries, and no one says "I'm going to go pick a wet apple off the tree". Unless maybe it just rained.