Adjuncts: Difference between revisions
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[[Category: beer ingredients]] | [[Category: beer ingredients]] | ||
In brewing, | In brewing, an adjunct is a source of extract other than malt. The term most often refers to unmalted cereal [[grain]], such as rice, which can be used in the [[mashing|mash]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</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: | When brewing with adjuncts, keep in mind: | ||
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* Difficulty recirculating or lautering may be caused by using huskless adjuncts in the [[mashing|mash]]. | * 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/> | * 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/> | ||
For grain adjuncts, see [[Grain]].<br/> | |||
For sugar adjuncts, see [[Sugars]]. | |||
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Revision as of 04:55, 28 July 2020
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In brewing, an adjunct is a source of extract other than malt. The term most often refers to unmalted cereal grain, such as rice, which can be used in the mash.[1][2] 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.[3] 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][3] 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][3]
- 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.[3]
For grain adjuncts, see Grain.
For sugar adjuncts, see Sugars.
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.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ 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.