Editing Adjuncts
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Maize, rice, and sorghum are also available as grits. Grits are small chunks of unprocessed endosperm. Rice grits are generally the by-product of processing of rice for food (the broken bits). Grits need to be cooked to gelatinize their starch granules before being added to a mash. Enzymes are also helpful to start the starch conversion in the cereal cooker or aid it in the mashing vessel. Grits have the same flavor/color properties as their torrefied counterparts (not much).<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | Maize, rice, and sorghum are also available as grits. Grits are small chunks of unprocessed endosperm. Rice grits are generally the by-product of processing of rice for food (the broken bits). Grits need to be cooked to gelatinize their starch granules before being added to a mash. Enzymes are also helpful to start the starch conversion in the cereal cooker or aid it in the mashing vessel. Grits have the same flavor/color properties as their torrefied counterparts (not much).<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</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 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, eds. [[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> The same effect occurs with unmalted wheat and maize. | 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> The same effect occurs with unmalted wheat and maize. |