Description

CO2 Extract is created by the extraction of hop pellets with food-grade carbon dioxide in to a liquid form. The results are a viscous extract that contains high concentrations of alpha acids, beta acids, and essential oils. Due to the high concentration of alpha acids, CO2 Extract can be used to partially or entirely replace leaf hops or hop pellets in the brewing process and features a long shelf life; up to eight years if stored in the recommended conditions. Almost no flavor characteristics are lost and many impurities are largely removed by the CO2 extraction process.  CO2 Extract can be packaged according to the grams of alpha content required.

• Technical Product Data Sheet
• Safety Data Sheet

Advantages

• Bitterness
• Aroma/Flavor
• Reduces kettle losses
• Increased consistency

Usage & Methods 

• Remove can lid and place inside brewhouse hop dosing vessel
• Warm extract to liquify and pour into kettle
• 150 grams of Alpha Acid will yield approximately 30 IBUs in 15 bbls. of wort
• CO2 Hop Extract can be added early in the boil for bitterness, yielding the highest level of isomerization of the alpha acids
• With a boil time of at least 50 minutes, the expected isomerization is 32-38%. Long boil times will result in volatilization of most of the aromatic compounds
• Late boil additions will offer lower levels of bitterness but will preserve more of the aromatic oils that contribute to late kettle hop flavor and aroma
• All elements of the can, including inks, are food safe

Notes & Recommendations

• It is best to add extract no earlier than 10 minutes after the beginning of the boil so that hop acids are not entrained in the coagulating wort proteins, reducing efficiency
• It is best to add no later than 5 10 minutes before the end of boil to assure complete mixing and to avoid having an “oil slick” of extract floating on top of the wort
• Isomerization of Alpha Acids will vary depending on brewing equipment, original gravity and wort pH
• If splitting into partial container(s), the extract should be warmed to above 120°F (50°C) to liquify and the container should be thoroughly stirred to homogenize
• Brewers who want to use CO2 Hop extract late in the boil for late kettle hop aroma and flavor, and still achieve high levels of isomerized alpha acids may wish to consider pre-isomerized CO2 hop extracts such as IKE or PIKE
• Brewers who are operating at high altitude where the temperature of the boil is significantly below 212°F (100°C) will find that PIKE is more readily soluble and has better utilization than CO2 hop extract

Package & Shipping

• Hop Extract stored in sealed containers at temperatures <50°F(10°C) is stable for 8 years after packaging. Open containers should be covered, kept as cold as possible and used within  two weeks.
• Standard packaging is 150 grams of Alpha Acid. Other configurations are available upon request.