Codename : Westfort Warrior Hop Water Pilot Redux
Recipe inspiration : TheBruSho Ultimate Hop Water
Ingredients
- 2 g Warrior hops (See brew notes below)
- 850 ml of filtered or distilled water (chlorine in home water may produce off flavours)
- 1/2 ml dry ale yeast (See brew notes below)
- 1 oz white sugar
- 5 ml of lime (or lemon) juice
Vital Stats
Carbonation : 2.8
Steep Day
- Add the water to whatever vessel you will be steeping in.
- Add the hops directly to the water, this is called dry hopping.
- Allow the hops to infuse at room temperature for about 4 hours, or until you get the aroma you like.
- Sanitise everything required for bottling.
- Once the desired aroma has been reached, you will want to strain/filter the hop water to remove most of the gooey stuff. That is the technical term.
- Add the sugar directly into the bottle, add approximately half the hop water into the bottle, cap it and shake vigorously. This will ensure the sugar is dissolved completely.
- Add the remainder of the hop water to the bottle, cap it, and shake vigorously once again.
- Add the dry yeast directly into the bottle. It is already room temperature, wait 15 minutes for the yeast to re-hydrate.
- Put the cap back on, and shake vigorously, yet again.
- Add the lime (or lemon) juice, cap it, then shake vigorously one last time.
- Add it to the shelf, and wait at least one week for it to carbonate.
Steep Notes
- I used less hops this time.
- The declared measurement of yeast is purely a guess. I used Windsor ale yeast in this case. You can use most any yeast you like.
- Knowing the hops would absorb some water, the starting measurement of water to be slightly higher, with the anticipation it would reach the desired 750 ml.
Brew & Tasting Notes
- Less hops, and less steeping time didn’t make a big difference in the taste.
- I will likely try a more piney, aromatic hop for my next batch.
- More to follow…
Steep day : 1-Feb-2025