Polyphenol Aroma Citra Hops

Product detailed description

Hop Polyphenol Aroma is made from whole hop cones dried in a kiln, which are ground in a hammer mill and separated in a nitrogen-rich environment. The resulting spent fraction is sifted and then undergoes a pelleting phase. The resulting pellet is rich in total polyphenol content with a mild alpha acid content.

Hop Polyphenol Aroma Hop pellets are primarily used as an addition to the kettle to impart bitterness and hop character to the beer. Additions to the brew kettle can also increase the polyphenol content in the beer.
Add Hop Polyphenol Aroma pellets to the wort at the beginning of the boil to achieve bitterness and the best utilization of alpha acids.
Add Hop Polyphenol Aroma pellets at the end of the boil to maximize the contribution of hop aroma to the finished beer.
Adding during the early hopping stage to achieve average bitterness in high gravity wort/beer typically results in the extraction and isomerization of 30% of the hop's alpha acids in the finished beer. The dosage is therefore calculated as follows: kg of product = IBU / 30 x hl / (alpha%)

Adding during or after fermentation to enhance aroma in the beer is also possible.