As title really - I just noticed a few different recipes, different sites and authors, that specify AAU for bittering and finishing hops, but dry hops just by mass.
Is it because the amount is typically so much less that the variation in alpha-acid% for a given variety isn't going to make much difference? Or perhaps alpha acids just don't come into play without boiling?
Topic dry-hop alpha-acids hops homebrew
Category Mac
Its the overall oil content in hops that you're interested when dry hopping. Alpha-acids don't always reflect those amounts and the diversity. The data is available to some extent but you need to know the lot and manufacturer of the hops you have and track it back. Most homebrew shops don't track/offer that info with repackaged hops in-house.
Dry-hopping does not impart bitterness.
The bitterness in the beer originates in the isomerization of hop alpha acids in the heat of the boil.
Since dry hopping is done cold, no AAU units of bitterness are generated.
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