Tetrahop Gold.pdf

Aqueous alkaline solution of potassium salts of tetrahydro-iso-α-acids, produced from CO2 hops extract using a patented all-aqueous process.
Concentration: 9.0% ± 0.5 of tetrahydro-iso-α-acids by HPLC.
pH: 8.5 – 11.0.
Density: 1.017 g/mL (approximately) at 20 °C (68 °F).
Viscosity: 2 - 10 mPas at 20°C.
Solubility: Soluble in pH-adjusted de-mineralized water and in alcohol.
Iso-α-acids: < 0.1%.

Product Use

Used after fermentation and before final filtration.
Utilization: 55 - 80% depending on dosing time and efficiency.
Dosing: close to a region of turbulent flow, e.g., on the suction side of a centrifugal pump.
Addition point: well separated from other additives.
Calculation: based on product concentration and assumed utilization.

Usage Calculations

Desired sensory bitterness units (BU) = BU.
THIAA required in beer (mg/L) = BU / 1.7.
Dosage THIAA in mg/L (70% utilization) = BU / 1.7 × 100 / 70.
Dosage in grams THIAA per hL of beer = BU × 0.93 g/hL.
Dosage amount of Tetrahop Gold (9% THIAA) in g/hL = BU × 0.93 g/hL.
Dosage amount of Tetrahop Gold (9% THIAA) in mL/hL = BU × 0.92 mL/hL.

Foam Enhancement and Light Stability

Calculate required Tetrahop Gold as shown above (not greater than 5 ppm THIAA).
Reduce kettle bittering by an equivalent BU to compensate for bitterness contribution.
Tetrahop Gold provides protection from light-struck flavor if a complete absence of normal iso-α-acids is achieved.

Packaging, Storage, and Analytical Methods

Normally supplied in 20 kg high-density polythene containers.
Store in full, closed containers at 15 – 25 °C (59 – 77 °F).
Best used within 24 months from production time if stored as recommended.
Analytical methods: UV Spectrophotometry or EBC Method 7.9 (HPLC).