Adjuncts: Difference between revisions
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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 [[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. | 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. | ||
The term "adjuncts" does not include materials that are peripheral to beer and do not become part of the final malt beverage product such as filter aids, insoluble colloidal stabilization agents, brewing water treatment materials, consumed yeast nutrients, yeast wash and care materials, and coagulant and flocculents that settle and are filtered out.<ref name=hob10>Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | |||
When brewing with adjuncts, keep in mind: | When brewing with adjuncts, keep in mind: | ||
Revision as of 13:13, 7 August 2020
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Adjuncts are unmalted cereals and sugars that are used as a replacement (usually in part) for malted barley (or other malted cereals such as wheat, sorghum, oats, etc.).[1]
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.[2][3] 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.[4] Sometimes adjunct may also be used to describe non-grain sources of fermentable sugars, such as fruit or honey.
The term "adjuncts" does not include materials that are peripheral to beer and do not become part of the final malt beverage product such as filter aids, insoluble colloidal stabilization agents, brewing water treatment materials, consumed yeast nutrients, yeast wash and care materials, and coagulant and flocculents that settle and are filtered out.[5]
When brewing with adjuncts, keep in mind:
- Adjuncts generally do not provide adequate nutrition for the yeast.[2][4] 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.[2][4]
- 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.[4]
Torrification of cereals is a process by which cereal grains are subjected to heat at 260ºC and expanded or "popped" (popcorn process). This process renders the starch pregelatinized and thereby eliminates the brewhouse cooking step.[1] There are no handling or dust problems associated with the use of torrified cereals. It is possible to blend these torrified products with malt. They can then be ground simultaneously and mashed-in together. However, if they are used and the torrified product is cooked at 71ºC to 77ºC prior to addition to malt, higher yields will result. Torrified cereals lead to increased lauter grain bed depth and to slight runoff penalties. Particle size and mill settings are critical, with large particle size leading to poor yield and with too fine a grind resulting in runoff problems.[1]
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 Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ 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.
- ↑ Ryder DS. Processing aids in brewing. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.