Hopsteiner Potassium Based Isomerized Kettle Extract (PIKE)

Green to brown extract, very thick at room temperature.

Physical Form: Liquid

Flavor: Beer & Wine

End Uses: Beer

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Identification & Functionality

Flavor Ingredient Class
Ingredient Name
Food Ingredients Functions
Ingredients
Beta Acid, Hop Oil, Potassium Salt Of Iso Alpha Acid
Technologies

Features & Benefits

Product Highlights
  • Potassium-based                  Isomerized             Kettle Extract (PIKE) contains the potassium salt  of  iso-alpha  acids,  along with beta acids  and hop oils.Due to pre- isomerization of the alpha acids, yields in the brewing process are higher.
  • PIKE is produced from CO2 extract and can  be  used  as  a  partial  or  complete replacement for CO2 extract.
  • PIKE can also be utilized as a late hop addition at the end of wort boiling. In this case, a distinctive hop aroma in beer can be achieved with a similar level of hop utilization.

Comparison of pH

Hopsteiner Potassium Based Isomerized Kettle Extract (PIKE) - Product Highlights

Product Information
  • Appearance

Golden green to amber or pale brown in color, PIKE is a thick syrup (depending on the hop variety and extraction conditions) that becomes more fluid when warmed.

  • Utilization

Based on HPLC analysis of the finished beer, utilization of iso-alpha acids can be as high as 45 – 60 %. Calculations of utilization for PIKE are based on the assumption that the iso-alpha acid yield is likely to be approx.

50 % higher than that achieved with non- isomerized extracts.

Late additions of PIKE greatly enhance hop oil retention.

Actual utilization will vary from brewery to brewery due to differences in equipment and process conditions.

• Flavor

Beers with identical aroma and flavor profiles can be produced when PIKE is used in place of CO2 extract. If added at the end of the boil, PIKE imparts a typical late hop aroma to the beer.

• Chemical Residues

Nitrates and heavy metals are almost entirely eliminated in PIKE. In addition, many pesticide and fungicide residues are largely removed by the previous CO2

extraction process.

• Quality

All Hopsteiner® products are processed in facilities which fulfill internationally recognized quality standards.

Applications & Uses

Food & Nutrition Applications
Product Use

PIKE is typically added to the wort kettle as a complete or partial replacement for CO2 extract.

• Dosage

Kettle additions of PIKE are based on the concentration iso-alpha acids, an estimated or known utilization and the desired intensity of bitterness in the beer.

• Addition

PIKE can be added in similar ways to regular kettle extracts. IKE can be added to the kettle when the transfer of lauter wort to the kettle commences, at the beginning of the boil or up to 5 minutes before casting out the wort.Pre-warming cans of PIKE is not necessary. Suspending punctured cans in the boiling wort will ensure that all of the extract is completely flushed out into the kettle.If PIKE is added by means of automatic dosing units, it should be warmed to 30 °C (82 °F) and gently mixed to ensure perfect dosing.Unlike conventional CO2 extract or IKE, PIKE forms a milky emulsion with water. Therefore, any product spillage can easilybe washed away.

Properties

Physical Form
Typical Properties
ValueUnitsTest Method / Conditions
Iso-Alpha acids30 – 50%
Alpha acidsmax. 2%
Beta acids12 – 30%
Hop oil2 – 10%
pH6.2 - 7.2
Viscosity at 45 °C (113 °F)300 – 500mPas
Density at 20 °C (68 °F)0.9 – 1.0g/ml

Technical Details & Test Data

Analytical Methods

• Concentration of Bitter Substances

Iso-alpha, alpha and beta acids can be measured using the following methods:

    • HPLC according to Analytica-EBC 7.8 or

ASBC Hops-16 with the current ICS and ICE standards

• Concentration of Hop Oil

The hop oil concentration can be measured using the following methods:

    • Analytica-EBC 7.10
    • ASBC Hops-13
Technical Support

We are pleased to offer assistance and advice on the full range of Hopsteiner® products:

    • copies           of        all        relevant          analytical procedures
    • Safety Data Sheets (SDS)
    • assistance with pilot or full-scale brewing trials
    • special analytical services

Disclaimer: The information provided in this document is believed to be correct and valid.However, Hopsteiner® does not guarantee that the information provided here is complete or accurate and thus assumes no liability for any consequences resulting from its application

Safety & Health

Safety

PIKE should be handled in the same way as conventional kettle extract. Any product coming into contact with the skin should be immediately washed off with soap and water. If PIKE gets into the eyes, flush with copious amounts of water until clear and seek medical attention. For full safety information, please refer to the relevant Hopsteiner® safety data sheet.

Packaging & Availability

Packaging

PIKE can be packaged in cans, pails and drums according to customer requirements:

Cans: 0.5 to 4 kg (USA)

0.5 to 4.2 kg (Germany) Pails: 4 to 20 kg (USA only) Drums: 50 and 200 kg

PIKE can be produced to any alpha acid concentration desired by our customers and packaged in cans (e.g. 450 g of alpha acids per can).

Alternatively, the alpha acid content of PIKE can be standardized to any given concentration using glucose syrup (non- GMO glucose cannot be guaranteed). The container is then filled to a standard weight (e.g. 30 % alpha acids in 1 kg cans).

Storage & Handling

Storage

PIKE should be stored in sealed containers at temperatures < 10 °C (50 °F). Open containers should be used within a few days.

• Best Before Date

PIKE is stable for two years from the date it was produced / packaged if stored under the recommended conditions.