Editing Adjuncts
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The level of unmalted adjuncts is typically between 20–50%.<ref name=mashing>Evans E. [[Library|''Mashing.'']] American Society of Brewing Chemists and Master Brewers Association of the Americas; 2021.</ref> Historically, adjuncts were used to decrease beer cost or because they are easier to obtain. In current times, adjuncts are used to dilute protein content when using high-protein malts, such as 6-row. Adjuncts with high gelatinization temperature are typically boiled as a cereal mash (including a rest at 70–75°C) along with some malt (10–33% of the malt bill) or exogenous alpha amylase enzyme. On the other hand, unmalted wheat, rye, and oats can be added directly to the mash; they all have some degree of beta amylase activity. | The level of unmalted adjuncts is typically between 20–50%.<ref name=mashing>Evans E. [[Library|''Mashing.'']] American Society of Brewing Chemists and Master Brewers Association of the Americas; 2021.</ref> Historically, adjuncts were used to decrease beer cost or because they are easier to obtain. In current times, adjuncts are used to dilute protein content when using high-protein malts, such as 6-row. Adjuncts with high gelatinization temperature are typically boiled as a cereal mash (including a rest at 70–75°C) along with some malt (10–33% of the malt bill) or exogenous alpha amylase enzyme. On the other hand, unmalted wheat, rye, and oats can be added directly to the mash; they all have some degree of beta amylase activity. | ||
For grain adjuncts, see [[Grain]]. | |||
*Kunz, T., Müller, C., Mato-Gonzales, D., and Methner, F.-J. The influence of unmalted barley on the oxidative stability of wort and beer. J. Inst. Brew. 118:32-39, 2012. | *Kunz, T., Müller, C., Mato-Gonzales, D., and Methner, F.-J. The influence of unmalted barley on the oxidative stability of wort and beer. J. Inst. Brew. 118:32-39, 2012. |