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Adjuncts: Difference between revisions
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The beers produced with grain adjuncts contain less nitrogen, they show a lower final degree of fermentation, better foaming properties, but poorer filterability. The taste stability can leave something to be desired compared to pure malt beers.<ref name=adb>Narziss L, Back W, Gastl M, Zarnkow M. [[Library|''Abriss der Bierbrauerei.'']] 8th ed. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2017.</ref> | The beers produced with grain adjuncts contain less nitrogen, they show a lower final degree of fermentation, better foaming properties, but poorer filterability. The taste stability can leave something to be desired compared to pure malt beers.<ref name=adb>Narziss L, Back W, Gastl M, Zarnkow M. [[Library|''Abriss der Bierbrauerei.'']] 8th ed. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2017.</ref> | ||
The addition of 20% unmalted barley has little effect on the wort soluble protein or free amino nitrogen (FAN) levels of infusion mashes, but when the proportion of barley was raised to 60% both the wort SP and free amino acid levels are strongly depressed. This is partly because the unmalted grain doesn't release protein, and partly due to the presence of endoprotease inhibitors.<ref>Jones BL. [https://www.sciencedirect.com/science/article/abs/pii/S0733521005000743 The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing.] ''J Cereal Sci.'' 2005;42(3):271–280.</ref> | |||
For grain adjuncts, see [[Grain]]. | For grain adjuncts, see [[Grain]]. | ||