Dry Hopping Rate Calculator

Work out dry hopping rate instantly with clear inputs, formula shown and shareable results.

About Dry Hopping Rate Calculator

Dry hop rates run from 2 g/L for a subtle aroma to 15 g/L or more for a heavily hopped IPA. Hops absorb beer — around 5-8 litres per kilogram of whole cones and less for pellets — so heavy dry hopping causes significant volume loss that must be planned for.

Formulas

Dry hop quantity

Hops (g) = beer volume (L) x rate (g/L)

Beer loss

Beer lost = hop mass (kg) x absorption per kg

Worked example

With the default values below, Dry Hopping Rate Calculator returns Dry Hops Required of 160.00. Change any input above and every figure here is recalculated in your browser.

Inputs used

Beer Volumeminimum 0 L: 20 L
Dry Hop Rateminimum 0 g per L: 8 g per L
Contact Timeminimum 0 days: 3 days
Beer Absorbed Per kg Of Hopsminimum 0 L per kg: 6 L per kg

Results

Dry Hops Required: 160.00
Beer Absorbed By Hops: 0.960
Beer Volume After Dry Hopping: 19.040
Volume Loss: 4.800%

Step by step

1Values used
2Dry hop quantity
3Beer loss
4Dry Hops Required= 160.00
5Beer Absorbed By Hops= 0.960
6Beer Volume After Dry Hopping= 19.040
7Volume Loss= 4.800

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 3 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
Hop creep can over-pressurise packaged beer to the point of container failure. Allow post-dry-hop refermentation to complete before packaging.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Hop creep can over-pressurise packaged beer to the point of container failure. Allow post-dry-hop refermentation to complete before packaging.

Frequently Asked Questions

How long should contact be?

Two to four days at cellar temperature captures most aroma. Beyond about five days, grassy and vegetal notes develop and hop creep risk rises without further aroma gain.

What is hop creep?

Enzymes in dry hops convert residual dextrins to fermentable sugar, restarting fermentation in the package. It causes over-carbonation, diacetyl and potential container failure, and is controlled by warm conditioning after dry hopping.