How to extract the hop aroma and flavor from beer to brew beer?
There are three basic types of hop extract. The first is called carbon dioxide extract. Carbon dioxide extraction is a method of extracting and preserving alpha acids, as well as many hop oils, in a concentrated form that can be used in much the same way as raw hops. You can think of CO2 extract as simply concentrated hops. They are most commonly used in boils and behave much like hops in a boil, except that their alpha acid concentration is concentrated to 35-70%.
The most widely used hop extract in home breweries is carbon dioxide extract. For home brewers, these products are typically packaged in 10 ml syringes, with doses in milliliters. Carbon dioxide extract retains much of the original hop aroma and is a suitable substitute for traditional hops.
Carbon dioxide extracts do not isomerize, so you need to boil them like regular hops to get the bitter flavor. To estimate added bitterness, you can think of them as regular hop additions, whose alpha content is equal to their alpha concentration. For simplicity, you can use the approximate density of 1 gram of hop extract. So adding 1 ml or 1 gram of 65% alpha extract to 1.050 OG beer boiled for 60 minutes will give you about 10 IBU, depending on your specific equipment losses and the equation you use.
The second type of hop extract is called an isomerized extract or ISO extract. Isomerized hop extract does not require boiling and will add bitterness regardless of where it is added in the brewing process. Most often it is added after fermentation to adjust the bitterness of the finished beer, but it can also be added after boiling or even earlier. You can even "add to taste" when adjusting your beer. One disadvantage of isomerized hop extract is that it does not contain much hop aroma, so you will need to consider other aroma products or use isomerized extract as a supplement to regular hops. Isomerized extracts are also relatively expensive compared to hops or other extracts.
The third and newer type of hop extract is hop oil extract. Hop oil extracts are typically distilled and concentrated to preserve the delicate hop oils we most often associate with swirl or dry-hopped hops. Care is needed when purchasing and using hop oil to ensure you are getting the oil you need and the correct dosage, as it is easy to "overdosage."
While hop aroma oil extracts are not widely used by homebrewers, they are often used on a commercial level to enhance specific aromas or flavors. For example, you might want to enhance a citrus or pine flavor/aroma by choosing an extract of certain hop oils, such as myrcene. Because these products are distilled to preserve a specific hop oil or group of hop oils, their concentrations and uses vary widely. Since hop oil is volatile and is lost by boiling, these extracts are usually added after boiling or after fermentation.
Since they are not designed to retain bitterness (alpha acids), there is no simple measure or formula for using them. Instead, they are usually used in very small amounts in test batches until the desired hop aroma/flavor is achieved.
The above is the relevant knowledge about hops. If you have any questions, please feel free to contact Tiantai.
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