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]] malt.<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref> The [[enzymes|enzyme]] potential of the [[malt]] is usually sufficient to [[Saccharification|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> | In brewing, "adjunct" refers to unmalted cereal [[grain]], such as rice, which can be used in the [[mashing|mash]] as an alternative to [[barley]] malt.<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref> The [[enzymes|enzyme]] potential of the [[malt]] is usually sufficient to [[Saccharification|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 or honey. | ||
When brewing with adjuncts, keep in mind: | |||
* Adjuncts generally do not provide adequate nutrition for the [[yeast]].<ref name=kunze/><ref name=esslinger/> Therefore nutrient supplementation is typically beneficial to ensure a healthy fermentation. | |||
When brewing with adjuncts, keep in mind | * Adjuncts do not provide enzymes to aid [[Saccharification|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.<ref name=kunze/><ref name=esslinger/> | ||
* Starchy adjuncts must either be pre-gelatinized, or have a [[gelatinization]] temperature lower than the beta-amylase rest. See [[Mashing]]. | |||
Difficulty recirculating or lautering may be caused by using huskless adjuncts | * Difficulty recirculating or lautering may be caused by using huskless adjuncts in the [[mashing|mash]]. | ||
* Adjuncts often contain relatively more glucose than malt. [[Yeast]] fermentation of maltose is repressed by glucose, therefore fermentation patterns of all malt all-malt/adjunct mixtures might differ from each other.<ref name=esslinger/> | |||
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Revision as of 03:44, 27 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:
- Adjuncts generally do not provide adequate nutrition for the yeast.[1][2] Therefore nutrient supplementation is typically beneficial to ensure a healthy fermentation.
- Adjuncts 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.[1][2]
- Starchy adjuncts must either be pre-gelatinized, or have a gelatinization temperature lower than the beta-amylase rest. See Mashing.
- Difficulty recirculating or lautering may be caused by using huskless adjuncts in the mash.
- Adjuncts often contain relatively more glucose than malt. Yeast fermentation of maltose is repressed by glucose, therefore 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 c 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.