Hop Water, Attempt 1

2024-07-03

Insiration: Laguanitas Hoppy Refresher

Recipe Source

Ingredient	Amount
hops	4-5 oz
acid	whatever it takes
kviek yeast	1 packet (200 billion cells)

---

1. Get 6 gallons of water and acidify to 3.5pH
   • Maybe chuck a camden tablet in there for funsies
2. Start heating the water.
3. "Hop Dip": At 180°F, take some water out in a pot. Cover and let cool to about 170°F, add 2 oz of hops.
4. Boil for 10 minutes
5. Turn off heat and add 2oz of hops
6. Whirlpool for 10 minutes and then chill the hop water
7. Transfer to fermenter and pitch yeast
8. Wait about a week
9. Cold crash for a day or two
10. Transfer to keg
11. Carbonate and serve

---

Notes

Acids

Used exclusively citric acid and a little lactic acid to bring pH down. Next time use an acid with less bite, maybe any of:

• gluconic acid
• glucono delta-lactone
• phosphoric acidify

Carbonating

Also even slightly over-carbonating can give you a foamy mess. 8-10ish psi is fine, otherwise CO2 nucleates out immediately when reaching the tap, even at frozen tempuratures.

CO2 will come out of solution near the tap as it warms up between pours, resulting in a near constant, but manageable, amount of foam on each pour. No idea what to do about that.