are two kinds of hop pellets: Type 90 and Type
45. The type designation refers to the approximate percentage
yield from the volume of row hops processed. Thus if 100
kg of row hops are processed into Type 90, the yield is
approx. 90 kg. If they are processed into Type 45 the yield
is approx. 45 kg. The difference between the two products
lies in the technical processing. Whereas for Type 90 the
row hops are simply cleaned and dried and then ground Type
45 pellets undergo a more complicated process. In this case
the hop powder is concentrated mechanically to a uniform
bittering value, just as the brewer needs it. The bales
of hops in the warehouse are opened and emptied mechanically.
hops are then dried to a moisture content of 7 to 8 %, cleaned,
deep frozen, ground and than separated. Here the bracteoles,
stalks, stems and other less desirable parts of the hop
are separated from the valuable lupulin. Standardization
of the product is achieved by the controlled addition of
the required quantity of pure lupulin to the spent hops.
This process ensures that the brewer products beer with
a uniform content of bittering extract regardless of the
quality of the hop harvest and with a reduced volume of
hops, which leads to considerable savings in transport and
extraction was carried out using the solvents hexane and
ethanol. In recent years, however, the production of hop
extract using carbon dioxide (CO2) at high pressure has
become increasingly widespread. This physiologically and
Hop pellets are filled into an extraction container. Liquid CO2 at the pressure of 60 to 70 bar is compressed in a pump to an extraction pressure of 220 to 280 bar.
The heat exchanger is set to the desired extraction temperature of 40 to 50 °C.
Liquid CO2 flows through the extractor, dissolving the hop resins and hop oils.
The pressure is reduced to 60 -70 bar in an expansion valve and the CO2 is evaporated in the heat exchanger so that extract can be collected in separators.
The advantages of hop extracts are similar to those of Type 45 hop pellets – they too ensure a standardized product with no fluctuation of the bittering value. Hop extract keep better than raw hops and, because they are highly concentrated, they are easier to transport and store.
Isomerized hop products
Magnum Isomerized hop significantly improves the utilization of the alpha acids (by over 20%).
This comes from the fact that during the process of wort boiling the alpha acids first transform into
soluble iso-alpha acids. These acids are responsible for beer's specific bitter taste. During traditional
boiling only 30-40% of the alpha acids is utilized. By employing iso-alpha in granulates, we supply the wort
with soluble alpha forms and achieve 60% in alpha acid utilization. -Additionally the following has been achieved:
Production of iso-alpha is done by adding magnesium oxide to hop powder before granulation. After granulation the granulates are heated during which process magnesium hydroxide forms which in turn causes isomerization of the alpha acids. The colour of granulate ranges from light brown to dark green. Magnesium hydroxide, while creating iso-alpha, partly eliminates chlorophyll, a green pigment that does not take part in the process of beer fermentation.
- Shortening of wort boiling time
- Smaller size of hop batch
- Savings in energy consumption
- Less sediment precipitation
- No need for refrigerated storage of granulates