Light Stable Kettle Extract (LSKE)

Description

LSKE provides substantial protection against light-struck flavor when used as a sole source for bitterness. LSKE contains reduced isomerized alpha acids beta acids and hop oils. Perceived bitterness 70% to that of iso-alpha acids.

  • Technical Product Data Sheet
  • Safety Data Sheet

Advantages

  • light-struck protection
  • smooth bitterness compared to iso-alpha acids

Usage & Methods 

  • Early boil – add not earlier than 10 minutes after beginning of boil to allow initial wort protein coagulation to occur before addition
  • Late boil – by adding 10 minutes prior to end of boil will preserve more of the aromatic oils that contribute to late kettle hop flavor and aroma
  • Note that due to variabilities in product density, this product is best measured by weight and poured directly into the boiling wort

Notes & Suggestions

  • In order to make beer light stable all forms of iso-alpha acids must come from a light stable product
  • Brewing equipment must be free of any iso-alpha acids
  • Pitching yeast must be free of any iso-alpha acids
  • Filtration equipment, transfer lines and tanks must be free of any iso-alpha acids
  • Sensory bitterness of Rho iso-alpha acids is 60% – 70% as bitter as iso-alpha acids.
  • Rho iso-alpha acids will contribute a smooth non-lingering bitterness indistinguishable from humulinones!

Package & Storage

  • Packaged in metal cans filled based on customer requirements for grams of Rho or Reduced Iso-alpha acids (RIAA)
  • Open containers should be covered, kept as cold as possible and used within two weeks
CO2 Usage Calculation - Target Specific IBU
IBU Target:
BBL beer:
Hop Efficiency: %
grRIAA required: g
Intensity Adjustment: %
Intensity Adjusted grIAA required: g

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