 Brewers typically used locally produced varieties of Polish hops such as <unk> , but would occasionally substitute similar noble hops . Historical sources indicate that around the end of the 19th century , breweries used 3 kilograms ( 6 @.@ 6 lb ) of hops for every 100 kilograms ( 220 lb ) of wheat malt , but by the 1960s the hopping rate had decreased to 2 @.@ 4 kilograms ( 5 @.@ 3 lb ) of hops per 100 kilograms ( 220 lb ) of wheat malt . 
