How much bitterness does dry hopping typically add to beer?

Dry hopping generally adds a negligible amount of bitterness to beer, often ranging from around 1 to 5 International Bitterness Units (IBU). This is largely due to the timing of the hop addition; dry hopping occurs after the boiling phase of brewing, which is the point at which bitterness is most efficiently extracted from hops. Since the hops used during dry hopping are not boiled, they contribute more aromatic and flavor characteristics rather than significant bitterness. This makes the choice of 1-5 IBU the most accurate in describing the typical bitterness level introduced by dry hopping.

In contrast, options indicating higher IBU ranges do not reflect the actual impact of dry hopping. The bitterness from hops comes primarily from alpha acids, which are isomerized during the boil. Therefore, while dry hopping enhances aroma and flavor, it does not significantly elevate bitterness in the final beer product.