Adjuncts

Question 1

What is an adjunct?

Answer 1

It is an alternative source of fermentable carbohydrate instead of barley malt

Question 2

What are 6 considerations for the use of an adjunct?

Answer 2

1. Storage
2. Milling
3. Use of exogenous enzymes
4. Gelatinization temps
5. Solid-liquid separation rates
6. Stability, including microbial

Question 3

What are the 7 categories of adjuncts?

Answer 3

1. Basic raw cereals (barley, wheat, sorghum)
2. Malted cereals other than barley (wheats, oats, rye, sorghum)
3. Raw grits (maize, rice, sorghum)
4. Flakes (maize, rice, barley, oats)
5. Torrefied (maize, barley, wheat)
6. Flour/starch (maize, wheat, rice, potato, soya, sorghum)
7. Syrup

Question 4

Which three of the following have a higher gelatinization temperature requring a cereal cooker?

• Barley
• Wheat
• Corn (maize)
• Rice
• Sorghum
• Oats
• Rye

Answer 4

Corn, rice, and sorghum all have a gelatinization temp of 70-80 C and require a cereal cooker

Question 5

A cereal cooker is rasied to 70C for 20 minutes before raising to 85-100C for 45-60 minutes.

Why might 10-15% milled malted barley be added to the cooker?

Why might exogenous enzymes be added to the cooker?

Answer 5

Barley malt is added to the cooker to provide gelatinizing enzymes during the ramp up of temp. The barley malt enzymes will then be denatured at higher temps.

The exogenous enzymes are commerically made and are stable and able to continue gelatinizing at higher temps.

Question 6

What is sucrose and what adjunct sources are used?

Answer 6

Glucose + fructose dissacharide

Adjunct sources for sucrose are sugar cane and beet sugar

Question 7

What is a candi sugar adjunct?

Answer 7

It is sucrose that has been heated and resultantly carmelized

Question 8

What is lactose?

Answer 8

Glucose + galactose dissacharide

Not fermentable by brewing yeast

Adds sweetness to the final beer

Question 9

What is high maltose syrup used for?

Answer 9

It is a wort extender because the maltose is fermentable, it will keep the fermentation going longer until completion

Question 10

What is the most widely used adjunct in the US and Canada?

Answer 10

Corn grits

Question 11

What is Brewer’s rice?

Answer 11

It is a by product of the edible rice milling industry consisting of the “brokens” that are undesirable for domestic use. It is sold to brewers cheaply.

Rice is preferred by some brewers because it has a much lower oil content than corn grits

Question 12

Where is Sorghum primarily used?

Answer 12

Africa and Central America

Question 13

What temperature are cereals torrefied at?

What is the primary benefit of torrefied cereal vs other cereal adjuncts?

Answer 13

260C

The starch is already pregelatinized in the process and does not require the cereal cooker. It can be blended with the malt and then milled and mashed together

Question 14

How are flaked cereals processed?

Answer 14

Cooked at 90-100C and then passed between hot rollers

Question 15

At what point are liquid adjuncts/syrups added to the process?

Answer 15

They are usually added at the wort boiling stage

Question 16

Which adjuncts are used for gluten free beer brewing?

Answer 16

• Sorghum
• Corn
• Millet
• Pseudo cereals (malted buckwheat)

Question 17

Why can’t you make a beer with 100% malted wheat?

Answer 17

Malted wheat doesn’t have a husk which causes issues in the lauter tun separation. Must use at least 30% malted barley to have some husk in the mash.

Question 18

What benefit do oat adjuncts have on beer?

Answer 18

Provides a smooth, creamy mouthfeel

Also adds haziness which can be desired