Adjuncts Flashcards
(67 cards)
List three modern purposes of adjuncts in brewing.
- Reduce raw material costs
- Extend brewhouse capacity
- Provide specific beer attributes such as flavours and foam stability
What impact does the availability of malting barley have on adjunct use?
In certain countries, malting barley may not be as widely available as other cereals, increasing price disparities
How do adjuncts extend brewhouse capacity?
Adjuncts that provide sugar after wort separation enable increased output without additional equipment
What effect does reducing malt in brewing have on the brewing process?
It reduces the time taken for milling, mashing, and discharging spent grains
What happens when fermentable sugar levels are increased in wort, and how does it affect the final beer?
Increasing fermentable sugars raises the fermentability of the wort, allowing yeast to convert more sugars into alcohol and CO₂.
This results in:
• Higher alcohol content
• Lower final gravity
• Drier mouthfeel
• Less residual sweetness
Common fermentable sugars include glucose, maltose, and sucrose
Which adjuncts can provide starch more readily than malted barley?
- Grits
- Flour
- Purified starch powder
How do adjuncts influence beer flavour?
They can result in a beer with a lighter, cleaner flavour compared to all-malt beers
What role does wheat play in beer brewing?
Wheat contains high molecular weight proteins that increase palate fullness and haze
What is colloidal stability in relation to beer?
Colloidal stability refers to how unlikely a filtered beer is to form a haze over time
How can reducing malt concentration affect beer clarity?
It can reduce the potential for haze formation due to lower levels of proteins and polyphenols
What is the main benefit of high molecular weight proteins in beer?
They contribute to the stabilization of beer foam
List some advantages of using adjuncts in brewing.
- Cost reduction
- Increased capacity
- Enhanced flavour characteristics
- Improved foam stability
- Increased colloidal stability
What do most adjuncts not contribute to the wort?
Proteins, polypeptides, or amino acids
This dilution can lead to slow fermentations and off-flavours in the beer due to insufficient free amino nitrogen (FAN).
What does yeast require to grow new cells and ferment wort effectively that adjuncts do not supply?
Free amino nitrogen (FAN)
A lack of FAN can cause slow fermentations and off-flavours in beer.
What happens if adjunct use exceeds 15-20% additional starch?
Insufficient enzyme activity in the mash
This can prevent the complete conversion of starch.
What do adjuncts contribute little or no color to? Why?
Wort
The reduction in wort nitrogen also means less color is picked up in the boil via the Maillard reaction
What needs to be used to make up for the shortfall in color when adjuncts replace malt?
Coloured malt extract or caramel
The cost of these additional color sources is usually less than the savings from replacing malt.
What is required for processing some non-pregelatinised adjuncts?
A cereal cooker
This equipment is necessary for effective processing.
What temperature do sugar syrups need to be delivered and stored at?
60-70°C
This prevents them from being too viscous to pump efficiently.
What do finely divided flours and starches tend to do more readily than whole grains?
Take up moisture
This makes them more prone to fungal spoilage.
What happens to the husks of cereals used to make adjuncts during production?
They are removed
This means they do not contribute to the filtration bed during wort separation.
Which adjuncts can substantially increase wort viscosity?
Wheat, rye, triticale, oats
Increased viscosity can reduce the rate of wort recovery.
What are the two main cell wall materials that can cause filtration problems in brewing?
β-glucan and pentosans
These long chain carbohydrates form gums when hydrated and can increase viscosity in wort.
What is the primary storage protein in wheat?
Gluten
Gluten makes up about 80% of wheat’s storage protein.
