Editing Adjuncts
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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. [[Library|''Genetics and Improvement of Barley Malt Quality.'']] Springer; 2010:143–189.</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. | 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. [[Library|''Genetics and Improvement of Barley Malt Quality.'']] Springer; 2010:143–189.</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. | ||
The maltodextrin content, which is defined here as all non-fermentable soluble starch and derivatives, is increased for all adjunct (unmalted barley, oat, rye) beers.<ref name=landes/> | The maltodextrin content, which is defined here as all non-fermentable soluble starch and derivatives, is increased for all adjunct (unmalted barley, oat, rye) beers.<ref name=landes/> |