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Adjuncts: Difference between revisions
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Adjuncts are unmalted cereals and sugars that are used as a replacement (usually in part) for malted barley (or other malted cereals such as wheat, sorghum, oats, etc.).<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | Adjuncts are unmalted cereals and sugars that are used as a replacement (usually in part) for malted barley (or other malted cereals such as wheat, sorghum, oats, etc.).<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | ||
Barley malt is a relatively expensive ingredient in the brewing process as it is the product of controlled barley germination and kilning (heat drying) that typically takes 6-8 days and consumes substantial amounts of energy and water. As such, many conventional brewing styles (eg Asia and Nth America) use unmalted starch adjuncts such as barley, wheat, maize or rice that are added to the mash at levels up to up to 60% or even >75% (of malt charge) for the Happoshu style in Japan (Brandee et al., 1999; Haywood, 1996).<ref>Evans DE, Li C, Eglinton JK. [https://www.researchgate.net/publication/226691242_The_Properties_and_Genetics_of_Barley_Malt_Starch_Degrading_Enzymes The properties and genetics of barley malt starch degrading enzymes.] In: Zhang G, Li C, eds. ''Genetics and Improvement of Barley Malt Quality.'' New York: Zhejiang University Press, Hangzhou and Springer Verlag; 2009:143–189.</ref> | Barley malt is a relatively expensive ingredient in the brewing process as it is the product of controlled barley germination and kilning (heat drying) that typically takes 6-8 days and consumes substantial amounts of energy and water. As such, many conventional brewing styles (eg Asia and Nth America) use unmalted starch adjuncts such as barley, wheat, maize or rice that are added to the mash at levels up to up to 60% or even >75% (of malt charge) for the Happoshu style in Japan (Brandee et al., 1999; Haywood, 1996).<ref>Evans DE, Li C, Eglinton JK. [https://www.researchgate.net/publication/226691242_The_Properties_and_Genetics_of_Barley_Malt_Starch_Degrading_Enzymes The properties and genetics of barley malt starch degrading enzymes.] In: Zhang G, Li C, eds. ''Genetics and Improvement of Barley Malt Quality.'' New York: Zhejiang University Press, Hangzhou and Springer Verlag; 2009:143–189.</ref> These are added not only as a cheap source of extract, but also give brewers control over attenuation, mouth-feel, flavor, foam head retention or are the result of constraints in local availability. | ||
In brewing, an adjunct is a source of extract other than malt. The term most often refers to unmalted cereal [[grain]], such as rice, which can be used in the [[mashing|mash]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> The [[enzymes|enzyme]] potential of the [[malt]] is usually sufficient to [[Saccharification|break down]] this additional [[starch]] during mashing. Adjunct grain is generally less expensive than malt, and therefore it's used as part of the grist in 85-90% of beer produced worldwide. However, since the price and availability of malt is typically not a concern for home brewers, the main reason to use unmalted grains is for their special coloring and flavoring characteristics for the creation of innovative beer types.<ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> Sometimes adjunct may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit or honey. | In brewing, an adjunct is a source of extract other than malt. The term most often refers to unmalted cereal [[grain]], such as rice, which can be used in the [[mashing|mash]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> The [[enzymes|enzyme]] potential of the [[malt]] is usually sufficient to [[Saccharification|break down]] this additional [[starch]] during mashing. Adjunct grain is generally less expensive than malt, and therefore it's used as part of the grist in 85-90% of beer produced worldwide. However, since the price and availability of malt is typically not a concern for home brewers, the main reason to use unmalted grains is for their special coloring and flavoring characteristics for the creation of innovative beer types.<ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> Sometimes adjunct may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit or honey. | ||