So, I want to dry hop my latest beer, using the cold and short method as described in this thread, but I’m wondering how much is really necessary to achieve the best results. I see that maximum is suggested to be about an ounce per gallon, but what about less than that?
I have what is called either a “Cold IPA” or a “New World Pilsner” - 80% Best Pils, 20% corn grits (cereal decoction) with Mosaic and Citra hops at about 60IBUs at 1.070, fermented with Diamond Lager. It is currently cold crashing.
Since I have two fermenters, each with 5 gallons, I want to dry hop cold with Citra in one and Mosaic in the other.
Do y’all think 2 or 3 ounces each would be enough to get some good hop flavor?
Yes, that is certainly plenty depending on what you're shooting for. 1-2 oz/gallon gets you that saturated, NEIPA "juicy" type dry hop character, but you can still get plenty of dry hop character at lower usage rates.