Hop Water Recipe
Batch Size: 5.5 Gal
Note on using different hops: In the video we sampled several different batches. The experiment batch was Simcoe & Mosaic and at Lagunitas we used Nectaron, but you can try different combinations of your favorite hops. The key is to keep you calculated IBU’s in that 8-12 range as to not make the final hop water too bitter and out of balance.
- 4-6 oz of your favorite hops!
- 2-4 g Calcium Chloride (Optional)
- 5-10 ml Lactic Acid 80%
- Brewers Yeast (1 packet of dried or liquid yeast)
Steps:
- Collect water & acidify to 3.2-3.6pH range (Optional: Adjust water profile Cl level to be 2:1 higher chloride to sulfate)
- Start heating water, once temperature reaches 170 pull 16oz into small kettle and add 2 oz of hops. Cover with tin foil and set aside. This is the hop dip step we will add back later.
- Bring water to a boil and continue to boil for 10 minutes
- Turn off heat source and add 2oz of hops (We targeting 8-12 ibu depending on your hops AA)
- Whirlpool hops for 10 minutes and then chill hop water to pitching temperature
- Move hop water into a fermenter and pitch yeast and your hop dip slurry.
- Ferment for several days allowing yeast to biotransform hops
- Crash out any solids and rack into a clean & santized keg.
- Force carbonate to 4 volumes of CO2
- Serve & enjoy!
Quick Links:
- Step by Step Recipe for making Hop Water
- Learn More! about the Water
- Learn More! about the Hops
- Learn More! about the Carbonating & Serving
Source: MoreBeer