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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. | ||
Adjuncts will usually be used as less-expensive sources of fermentable extract. In addition, adjuncts can be used to impart elements of beer characteristics and quality such as color, flavor, foam, body, and drinkability. <ref name=bmp2>Stewart G. Adjuncts. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref> | |||
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> | 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> | ||