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Tips & Tricks

Denoting and Calculating First Wort Hops and Dry Hops

First Wort Hoppings are hops added to the mash runoff when the runoff is begun (or shortly thereafter). These hops stay in the runnings for the duration of the boil and are therefore in contact with the wort for an extended time period.

Dry hopping is adding hops to the beer usually after primary fermentation is complete.

Recording both First Wort Hoppings and Dry Hoppings in ProMash is accomplished in a very simple matter.


Notice that in this recipe, the boil time for the entire recipe is 60 minutes. Next note that the 1'st hop in the list, Cascade, has it's boil time set to 60 minutes:


To indicate a First Wort Hopping, simply increase the hop's boil time to a time GREATER than the recipe boil time. The hop will then be denoted as a First Wort Hop by the FW indication under the Boil Time heading:


Specifying a Dry Hopping is the reverse process of First Wort Hopping. When selecting a hop as a Dry Hop, simply decrease the hop's boil time to LESS THAN ZERO. The hop will then be denoted as a Dry Hop by the Dry indication under the Boil Time heading:



Note that First Wort Hoppings may have an additional IBU increase or decrease. The exact utilization is at this time still a matter of considerable controversy. Because of this, the utilization increase or decrease for First Wort hoppings is determined by the brewer and entered into the System Default settings:


For more specific information please consult your ProMash Help system.