Cuvée Hop Water

Ingredients

• 5 gal distilled or RO water
• Peel of 4 lemons—colored zest only, no bitter white pith
• Peel of ½ orange—again, no pith
• 1 medium cucumber, peeled and sliced
• 1 chamomile tea bag
• 0.20 oz Citra hops
• 1 tsp citric acid total
• 0.2 g calcium chloride
• 0.1 g baking soda

Citrus and hops

1. Heat the water to 165–170°F. Do not boil.
2. Add the Citra hops, lemon peel, and orange peel to a mesh basket.
3. Cover and steep for 10–15 minutes, stirring once at the beginning.

Floral and cucumber

1. Add the chamomile tea bag and steep for only 5–7 minutes, then remove it.
2. Drop the temperature to about 140°F.
3. Add the peeled, sliced cucumber and steep for 10–15 minutes.
4. Strain out every solid and transfer only the clean liquid.

Balance

Chill toward 65°F, then add the minerals and citric acid. Taste as you go. For a crisper version, reduce calcium chloride to 0.15 g; for softer, use 0.25 g. For brighter acidity, use 0.05 g baking soda; for more muted acidity, use 0.15 g.

Carbonate and rest

1. Chill to 35–40°F. A circulating salty ice-water bath speeds this up if needed.
2. QuickCarb at 18 PSI for 4–5 minutes.
3. Rest 30–60 minutes, test, and repeat briefly if needed.
4. Let it sit cold for 24–48 hours before serving.

Flavor target

• Light citrus and subtle floral aroma
• Crisp lemon brightness softened by orange
• Rounded cucumber-and-mineral middle
• Refreshing finish with slight hop structure