Someone over on HBT got a recipe from Jack's Abby: Hoponius Union 80% 2 Row 4% Spelt 12% Munich 4% Cara Belge Hops 60 Mins Magnum 12 IBU's 30 Mins Magnum 5 IBU's 5 Mins Centennial 20 IBUs Whirl 2 oz of Centennial and Citra per Gallon Dry 1.5 oz of Centennial, Citra per gallon Let the beer warm up to 55-60 degrees at the end of fermentation to dry hop. Split the dry hop into two additions and add second dry hop 5 days later.
I assume those are total per gallon, rather than each. The amount does explain why they list it at 65 IBUs and only have 37 IBUs from the pre-flame-out additions. Maine has said they are doing 6 lbs/bbl dry hopping for Dinner, which is 3 oz/gal....!
