Adjuncts: Difference between revisions
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Sometimes "adjunct" may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit or honey. | Sometimes "adjunct" may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit or honey. | ||
When brewing with adjuncts, keep in mind that they generally do not provide adequate nutrition for the [[yeast]].<ref name=kunze/><ref name=esslinger/> Nutrient supplementation is typically beneficial to ensure a healthy fermentation. | When brewing with adjuncts, keep in mind that they generally do not provide adequate nutrition for the [[yeast]].<ref name=kunze/><ref name=esslinger/> Nutrient supplementation is typically beneficial to ensure a healthy fermentation. Adjuncts also do not provide enzymes to aid starch conversion. Therefore adjucts can only constitute up to about 50% of the grist without requiring the addition of exogenous enzymes, depending on the base malt. However 15-20% is generally a safer limit. | ||
Difficulty | Difficulty recirculating or lautering may be caused by using huskless adjuncts. | ||
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.<ref name=esslinger/> | 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.<ref name=esslinger/> | ||
Revision as of 21:23, 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 malt.[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 or honey.
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. Adjuncts also do not provide enzymes to aid starch conversion. Therefore adjucts can only constitute up to about 50% of the grist without requiring the addition of exogenous enzymes, depending on the base malt. However 15-20% is generally a safer limit.
Difficulty recirculating or lautering may be caused by using huskless adjuncts.
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 Reinheitsgebot "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 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.