Adjuncts: Difference between revisions
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[[Category: beer ingredients]] | [[Category: beer ingredients]] | ||
In brewing, "adjunct" refers to unmalted cereal grain, such as rice, which can be used in the [[mashing|mash]] as an alternative to barley.<ref name=kunze>Kunze W. | In brewing, "adjunct" refers to unmalted cereal grain, such as rice, which can be used in the [[mashing|mash]] as an alternative to barley.<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref> The enzyme potential of the malt is usually sufficient to 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. | Sometimes "adjunct" may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit. | ||
Revision as of 15:37, 23 July 2020
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In brewing, "adjunct" refers to unmalted cereal grain, such as rice, which can be used in the mash as an alternative to barley.[1] The enzyme potential of the malt is usually sufficient to 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.[2]
Sometimes "adjunct" may also be used to describe non-grain sources of fermentable sugars, such as fruit.
Common cereal adjuncts (unmalted):
Other adjuncts:
- Fruit
- Sugars: Corn sugar/syrup, cane sugar, Belgian Candi syrup, honey, maple syrup, molasses, etc.
When brewing with adjuncts, keep in mind that they generally do not provide adequate nutrition for the yeast.[1][2] Nutrient supplementation is typically beneficial to ensure a healthy fermentation. Adjucts can constitute up to about 15-20% of the grist without needing additional enzymes.
Difficulty pairing may be caused by using huskless adjuncts.Yeast fermentation of maltose is repressed by glucose.[2]
Adjunct carbohydrates often contain relatively more glucose. As yeast fermentation of maltose is repressed by glucose, fermentation patterns of all malt all-malt/adjunct mixtures might differ from each other.[2]
Fun fact: The "Purity Law" restricts the use of adjuncts in German beer.
References
- ↑ a b Kunze W. Wort production. In: Hendel O, ed. Technology Brewing & Malting. 6th ed. VBL Berlin; 2019:258.
- ↑ a b c d Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.