Adjuncts and Other Grains

KALAMAZOO LIBATION ORGANIZATION OF BREWERS

ANDY VANDERKLOK, 9/21/2015

What are Adjuncts? “Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat[1]) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention, flavors or nutritional value or additives. Both solid and liquid adjuncts are commonly used, as well as spices.” – Wikipedia

Adjuncts can be broadly classified according to the physical form in which they are used into solids and liquid syrups.

Solid adjuncts are either starchy adjuncts which need to be converted to simpler sugars, or solid sugar adjuncts which can be added after conversion. Solid starchy adjuncts are normally produced from cereals and are used in the form of flakes, grits, flour or purified starch commonly added to the mash tun to convert the starch into simple sugars which the yeast can use during fermentation. Solid sugar adjuncts include granulated sugar and glucose chips.

Liquid adjuncts are either sucrose syrups or syrups from a grain (maize, rice or wheat), are added directly to the wort kettle and therefore can be used to reduce loading on the mash and lauter tun and effectively increase the brew house capacity. Liquid adjuncts may also be added after fermentation as priming sugars to give sweetness to the beer for secondary fermentation as in cask or bottle conditioning.

– Wikipedia

Reinheitsgebot Bavarian purity law - (a 16th-century German law), Barley, Water, Hops

- Technically excludes all fermented beer, yeast.

Starch AdjunctsCorn(Dextrose) is commonly used in the production of American-style pale lagers, particularly malt liquor. Corn is generally used in brewing as corn syrup, corn sugar, or in the form of maize. Corn is cheaper than barley(usually, subject to climate and economics), so it is used as a cost-saving measure.

Oats are most commonly used in stouts. In Oatmeal stouts specifically, they usually do not specifically taste of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids imparted by the use of oats.

Rice is sometimes used in the production of pale lagers, most notably Anheuser-Busch's Budweiser. Anheuser-Busch is the largest North American buyer of U.S. rice. Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness.

Rye is used in roggenbiers from Germany and in rye beers from America. Rye is notoriously difficult to brew with, so most rye beers only include a small amount of rye. Rye provides a spicy flavor to beer and dramatically increases head formation.

Sorghum is used in Africa(among many places) as a local ingredient saving on expensive imported malt and developing the local agricultural sector. Sorghum has been used for hundreds of years as the main ingredient in many of the indigenous traditional African beers. Sorghum can be used in the malted or the un-malted form, and will provide a substitute to make gluten-free beer.

Wheat is used in German and American wheat beers, in Lambic and other Belgian ales, and in English ales. Wheat lightens the body, improves head retention, and provides a tart flavor. Wheat beers are often served with fruit syrups and/or slices of lemon in the US and Germany.

Sugar AdjunctsSugar adjuncts provide only carbohydrates and if used at high levels will result in wort lacking in amino acids and this may lead to poor yeast growth causing tailing fermentations and poor yeast crops(for those that harvest yeast).

Priming sugars such as maple syrup, honey, and molasses are common in craft beers and homebrew.

Candi sugar is a common ingredient in strong Belgian ales, where it increases the beer's strength while keeping the body fairly light; dark varieties of candi sugar also affect the color and flavor of the beer.

Grain syrups (primarily corn syrup in North America) may be made from maize, wheat, rice or sorghum and are normally added in the wort kettle during the boil. The carbohydrate profile of these syrups may be tailored to suit the brewers' requirements and normally have a ferment-ability of between 70 and 100%. Honey is a primary fermentable in honey beer (known as mead) supplies a portion of the sugars converted during fermentation and is used primarily for flavor.

Lactose or milk sugar. Lactose is unfermentable, but will offer residual sweetness

Sucrose may come from sugar-cane or from sugar-beet. Inverted Sugar, when sucrose is split between its two components fructose & glucose

Belgian Candi Syrup or Corn Syrup are examples of inverted sugar, link to YouTube video on resources page.

Spices and FruitWhile they often times get listed together, adjuncts traditionally refer to un-malted fermentable additions.

Spices used in brewing include:Allspice

Star Anise

Cinnamon

Clove

Coriander

Ginger

Hot pepper

Juniper berries

Licorice

Other, less common flavorings include chocolate, coffee, chili peppers and even oysters

Fruits:

Pumpkin

Raspberries

Apricots

Oranges

Peach

Cherry

Recipe - 1 Condoleezza Lager(5 gallons, extract with rice syrup)OG = 1.045 FG = 1.010 IBU = 11

4 lbs. dried malt extract (light, unhopped)16 oz. rice syrup3.52 AAU Hallertau hops (0.88 oz. hops at 4% alpha acid)1 tsp. yeast nutrientWyeast 2007 or White Labs WLP840

Bring 4 gal. of water to a boil. Turn off heat and add extract and rice syrup. Stir to dissolve, then boil wort for 1 hour. Add hops at beginning of boil. Add yeast nutrient for final 15 min. Cool and transfer wort to fermenter. Aerate wort and pitch two-liter yeast starter. Ferment 1 week at 52° F. Transfer to secondary and lager for 90 days. Keg or prime and bottle.

Recipe - 2 RMS Corn-Fed Lager(5 gallons, extract with corn syrup)OG = 1.045 FG = 1.010 IBU = 13

3.5 lbs. dried malt extract (light, unhopped)24 oz. corn syrup (no preservatives)4.24 AAU Hallertau hops (1.06 oz. hops at 4% alpha acid)1 tsp. yeast nutrientWyeast 2007 or White Labs WLP840

Boil 4 gallons of water. Turn off the heat, then add the malt extract and corn syrup. Stir thoroughly. Boil wort for 1 hour, adding hops as soon as the wort begins to boil. Add yeast nutrient for last 15 minutes. Cool wort. Transfer wort to fermenter and aerate. Pitch two-liter yeast starter. Top fermenter up to 5 gallons with boiled and cooled water. Ferment for 1 week at 52° F. Transfer beer to secondary fermenter and lager for 90 days. Keg or prime and bottle.

Syrup - DIYBrown Sugar Syrup - http://www.food.com/recipe/brown-sugar-syrup-67535

Simple Syrup - http://makezine.com/projects/simple-syrup-for-iced-drinks/

Inverted Sugar - https://www.youtube.com/watch?v=eSvmDyDV-JE

ResourcesBrew your own - https://byo.com/mead/item/94-adjuncts-explained

Wikipedia (Adjuncts) - https://en.wikipedia.org/wiki/Adjuncts

How to Brew - John Palmer

Beer Advocate - http://www.beeradvocate.com/beer/101/malts/

Adjunct Examples - http://www.midwestsupplies.com/homebrewing-ingredients/beer-adjuncts.html?limit=64

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Take frequent gravity readings to measure progress, make adjustments

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