Adjuncts

Question 1

Definition of adjunct

Answer 1

Brewing adjuncts provide an alternative source of fermentable extract in addition to malted barley

Question 2

The role adjuncts play in brewing beer

Answer 2

Adjuncts are primarily used for colour, flavour, cost, or functional purposes.

Question 3

Adjunct advantages

Answer 3

Flavour, flavour stability,reducing fullness,local crops, cost benifits, increase brewhouse capacity, brewhouse processing, ferment ability, foam stability, colour.

Question 4

Adjunct disadvantages

Answer 4

-Due to the low protein in some adjuncts, if too much is included in the grist, there may not be enough Free Amino Nitrogen (FAN) for yeast growth.

-Some cereal adjuncts have high wort viscosities that can increase mash run-off times or cause filtration problems.
-High protein adjuncts (like wheat) can lead to hazy beers.
-Depending on the adjunct and type of adjunct used, the brewery may require additional handling equipment (e.g. silo, conveyors, scales) and even new brewhouse equipment such as a cereal cooker or liquid adjunct dosing tanks. Due to their viscosity, liquid adjuncts often need to be stored and transferred at warmer temperatures.
-Adjuncts often add no enzymes to the brew. You may thus need to add exogenous enzymes to complete saccharification.

-Pre-milled solid adjuncts can be prone to fungal infections during storage. Liquid adjuncts can be at risk of microbial contamination if the concertation of sugars is low, or if condensation (due to warmer storage requirements) dilutes the sugar concentration.
-Certain types of adjuncts (e.g. flours) can negatively affect wort separation as they block the filter bed.

Question 5

Reinheitsgebot

Answer 5

A purity law that only allowed the use of water, malted barley, and hops to produce beer.

Question 6

FAN (free amino acids)

Answer 6

Is made up of individual acids, ammonium ions, and small peptides that have been derived from the breakdown of proteins from raw materials

Question 7

Saccharification

Answer 7

Is the complete degradation of starch into simple sugars, such as maltose and glucose

Question 8

Grits

Answer 8

Coarse milling removes the husk and outer layers of the endosperm and germ
- pure endosperm fragments left

Question 9

Flaked unmalted cereals

Answer 9

Partially gelatinised in pressure cooker/ steamer
- passed through rollers at 85* to further gelatinise.
- then dried to 8-10% moisture

Question 10

Torrefied unmalted cereals

Answer 10

Cereals heated to 260* using hot sand or air

Question 11

Micronized unmalted cereals

Answer 11

Cereals heated to 260* using infrared heat

Question 12

Invert sugars

Answer 12

Made by splitting sucrose into fructose and glucose. This can be achieved by using heat, acid or enzymes

Answer 13

The specialty malts extract potential and enzyme levels decrease with increasing colour

Question 14

Base malts: Pilsner, ale,lager ect.

Answer 14

-kilned at low temps (60-75)
-cured at 70-85
-enzymatic
- 2-6 ebc

Question 15

Vienna

Answer 15

-kilned at standard temps (70-80)
-cured at up to 90
- 6-9 EBC

Question 16

Toasty malts: amber, brown, chocolate, black malts

Answer 16

-kilned at high temps (80-115)
- roasted at 215-225

Question 17

Amber malt

Answer 17

-40-70 EBC
-67-69% extract
- 3-5% of total grist

Question 18

Brown malt

Answer 18

-90-120 EBC
- 67-69% extract
- 3-5% total grist

Question 19

Chocolate malt

Answer 19

900-1100 EBC
- 67-69% extract
- 3-5% total grist

Question 20

Black malt

Answer 20

-1200-1500 EBC
-67-69% extract
- 3-5% of total grist

Question 21

Roasted barley

Answer 21

Barley at 12-14% moisture fired in a roasting drum for 2-4 hours at 80-230*
- 1200-1500 EBC
- 60-65% extract
-10% total grist

Question 22

Crystal/caramel malts

Answer 22

-moisture increased to 50%
-Stewn in a roasting drum at 50-70*
- converts endosperm into a sweet, sugary liquid, then solidified at high curing temps of 160*
-10-400 EBC
- 69-76% extract
-5-10% total grist

Question 23

Green malt

Answer 23

Is Barry that had been steeped and germinated, but not kilned

Question 24

Munich malt

Answer 24

• similar to Vienna malt, but slight higher temperatures
  -kilned at 90-96*
• cured at up to 105*
  -10-20 EBC
  -79-80% extract

Question 25

High gravity brewing

Answer 25

We can undertake high gravity brewing without using adjuncts. Adjuncts provide additional fermentable sugars and enable us to brew higher gravity wort without increasing the size of the brewhouse. By using liquid adjuncts it granulated sugar, we can increase the original gravity considerably.

Question 26

High gravity brewing

Answer 26

A normal starting gravity is between 10-13P - resulting in a beer containing between 4-6 ABV
A higher gravity wort is typically between 14-17P, which will result in a 6-8% ABV.

Question 27

*P to Specific gravity formula

Answer 27

SG= 259/(259-P)
SG= 1+ {P/ [258.6-(227.1x*P/258.2)]}

Question 28

If we brew at high gravity we can produce more beer using the same equipment. We can achieve this with or without using adjuncts

Answer 28

For example, if you normally brew 1000 hL of a beer with an original gravity of 12°P, and you decide to increase the original gravity to 18°P, you will achieve 1500 hL of packaged beer once you dilute the beer before packaging. We can achieve this in the same brewhouse by using liquid adjuncts in the wort kettle. Alternatively, we can do this without adjuncts if our brewhouse can process the additional malt.

Question 29

Advantages of high gravity brewing

Answer 29

-increased brewing capacity
- reduced energy, labour, cleaning and effluent costs
- improved beer colloidal and flavour stability
- more alcohol per unit if fermentable extract
- cost
-increased drink ability
-increased flexibility

Question 30

Disadvantages of high gravity brewing

Answer 30

• decreased brewhouse material efficiency
• decreased yeast health
  -increased fermentation times
  -increased diacetyl levels
• disproportionate increase in the esters and higher alcohols
• reduced hoo utilisation
  -reduced foam stability