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| − | [[Category:Beer]] | + | #REDIRECT[[Fermentable adjuncts]] |
| − | [[Category:Ingredients]]
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| − | Adjuncts are fermentable sugars that are not taken or produced from malted grains which may be added to [[beer]]. They serve a myriad of purposes, such as adding distinctive flavors, lightening color and body, and boosting alcohol content without affecting taste.
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| − | | |
| − | | |
| − | | |
| − | = '''Grains''' =
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| − | [[Image:CornGrits.jpg|thumb|Corn Grits]]
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| − | ===Corn Grits===
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| − | Imparts a corn or grain taste. Mash required. Used to increase gravity of American lagers.
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| − | | |
| − | *Type: Adjunct
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| − | *Origin: US
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| − | *Yield: 80.0 %
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| − | *Potential: 1.037
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| − | *Color: 1.0 SRM
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| − | *Max in Batch: 10.0 %
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| − | *Recommend Mash: FALSE
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| − | | |
| − | ===Flaked Grains===
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| − | | |
| − | [[Image:FlakedBarley.jpg|thumb|left|Flaked Barley]]
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| − | ====Flaked Barley====
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| − | | |
| − | *Name: Barley, Flaked
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| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 70.0 %
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| − | *Potential: 1.032
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| − | *Color: 1.7 SRM
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| − | *Max in Batch: 20.0 %
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| − | *Moisture: 9.0 %
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| − | *Protein: 13.5 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | *Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
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| − | | |
| − | [[Image:FlakedCorn.jpg|thumb|Flaked Corn]]
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| − | ====Flaked Corn====
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| − | | |
| − | Generally a neutral flavor, used to reduce maltiness of beer
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| − | Produces beer with a milder, less malty flavor
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| − | Uses: Primarily for light Bohemian and Pilsner lagers
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 80.0 %
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| − | *Potential: 1.037
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| − | *Color: 1.3 SRM
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| − | *Max in Batch: 40.0 %
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| − | *Moisture: 9.0 %
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| − | *Protein: 10.0 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | [[Image:FlakedOats.jpg|thumb|right|Flaked Oats]]
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| − | | |
| − | ====Flaked Oats====
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| − | | |
| − | Adds body, mouth feel and head retention to the beer
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| − | Used in oatmeal stouts and porters
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| − | Adds substantial protein haze to light beers
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| − | Protein rest recommended unless flakes are pregelatinized
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 80.0 %
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| − | *Potential: 1.037
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| − | *Color: 1.0 SRM
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| − | *Max in Batch: 30.0 %
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| − | *Moisture: 9.0 %
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| − | *Protein: 9.0 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | [[Image:FlakedRice.jpg|thumb|Flaked Rice]]
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| − | ====Flaked Rice====
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| − | Used to add fermentables without increasing body or flavor.
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| − | Produces a milder, less grainy tasting beer.
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| − | Examples: American lagers, Bohemian lagers, Pilsners
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 70.0 %
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| − | *Potential: 1.032
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| − | *Color: 1.0 SRM
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| − | *Max in Batch: 25.0 %
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| − | *Moisture: 9.0 %
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| − | *Protein: 10.0 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | [[Image:FlakedRye.jpg|thumb|left|Flaked Rye]]
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| − | ====Flaked Rye====
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| − | Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 78.3 %
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| − | *Potential: 1.036
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| − | *Color: 2.0 SRM
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| − | *Max in Batch: 10.0 %
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| − | *Moisture: 4.0 %
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| − | *Protein: 0.0 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | [[Image:FlakedWheat.jpg|thumb|Flaked Wheat]]
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| − | ====Flaked Wheat====
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| − | Flaked wheat adds to increased body and foam retention
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| − | Used in place of raw or torrified wheat for faster conversion and better yield.
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| − | May be used in small amounts to improve head retention and body
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| − | Examples: Belgian White beer, Wit
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 77.0 %
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| − | *Potential: 1.035
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| − | *Color: 1.6 SRM
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| − | *Max in Batch: 40.0 %
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| − | *Moisture: 9.0 %
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| − | *Protein: 16.0 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | | |
| − | ===Raw Barley===
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| − | Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 60.9 %
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| − | *Potential: 1.028
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| − | *Color: 2.0 SRM
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| − | *Max in Batch: 15.0 %
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| − | *Moisture: 4.0 %
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| − | *Protein: 11.7 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | ===Torrified Wheat===
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| − | Raw barley that has been "popped" open to open kernels
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| − | Used in place of raw barley for faster conversion and higher yields.
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| − | High in haze producing protein
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| − | | |
| − | *Type: Grain
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| − | *Origin: US
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| − | *Yield: 79.0 %
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| − | *Potential: 1.036
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| − | *Color: 1.7 SRM
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| − | *Max in Batch: 40.0 %
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| − | *Moisture: 4.0 %
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| − | *Protein: 16.0 %
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| − | *Coarse Fine Difference: 1.5 %
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| − | *Diastatic Power: 0.0 %
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| − | *Recommend Mash: TRUE
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| − | | |
| − | ===Wheat Berries===
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| − | | |
| − | ='''Other Fermentables'''=
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| − | | |
| − | ===Sugar===
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| − | | |
| − | ====Treacle====
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| − | ====Brown Sugar, Dark====
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| − | ====Golden Syrup====
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| − | | |
| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 50.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
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| − | ====Brown Sugar, Light====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 8.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
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| − | | |
| − | ====Candi Sugar, Amber====
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| − | Type: Sugar
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| − | Origin: Belgium
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 75.0 SRM
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| − | Max in Batch: 20.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
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| − | ====Candi Sugar, Clear====
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| − | Type: Sugar
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| − | Origin: Belgium
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 0.5 SRM
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| − | Max in Batch: 20.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
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| − | ====Candi Sugar, Dark====
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| − | Type: Sugar
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| − | Origin: Belgium
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 275.0 SRM
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| − | Max in Batch: 20.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
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| − | ====Cane (Beet) Sugar====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 0.0 SRM
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| − | Max in Batch: 7.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Common household baking sugar.
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| − | Lightens flavor and body of beer.
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| − | Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
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| − | ====Corn Sugar (Dextrose)====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 0.0 SRM
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| − | Max in Batch: 5.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer
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| − | ====Corn Syrup====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 1.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.
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| − | ====Dememera Sugar====
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| − | Type: Sugar
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| − | Origin: United Kingdom
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 2.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Dark, unrefined brown sugar that contains molasses and other dark impurities. Great for brown ales and porters. Adds slight sweetness and smooth character.
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| − | ====Honey====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 75.0 %
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| − | Potential: 1.035
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| − | Color: 1.0 SRM
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| − | Max in Batch: 100.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Can be used to lighten flavor and body when substituted for malt.
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| − | Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.
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| − | ====Invert Sugar====
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| − | Type: Sugar
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| − | Origin: United Kingdom
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 0.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Used to increase starting gravity and also as an adjunct for some Belgian and English ales.
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| − | ====Maple Syrup====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 65.2 %
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| − | Potential: 1.030
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| − | Color: 35.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.
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| − | | |
| − | ====Milk Sugar (Lactose)====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 76.1 %
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| − | Potential: 1.035
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| − | Color: 0.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
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| − | ====Molasses====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 80.0 SRM
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| − | Max in Batch: 5.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Imparts a strong, sweet flavor. Used primarily in stouts and porters.
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| − | | |
| − | ====Sugar, Table (Sucrose)====
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| − | [[Table Sugar]]
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| − | | |
| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 1.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.
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| − | | |
| − | ====Turbinado====
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| − | Type: Sugar
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| − | Origin: United Kingdom
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| − | Supplier:
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| − | Yield: 95.7 %
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| − | Potential: 1.044
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| − | Color: 10.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | Notes: Light, raw brown sugar. May be used in British pale ales or high gravity Belgian ales. Limit percentage used to avoid undesirable flavors. Similar to Demerara sugar.
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| − | | |
| − | =Finings=
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| − | | |
| − | ===Clearfine===
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| − | Type: Fining
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| − | Use: Secondary
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| − | Time: 1.0 days
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| − | Use for: Clarity
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| − | Notes: Commercial blend of animal collagen and polysaccarides that helps rapidly precipitate yeast and tannins. Mix with 2 oz cold water and add after fermentation has completed.
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| − | ===Gelatin===
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| − | Type: Fining
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| − | Use: Secondary
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| − | Time: 5.0 hours
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| − | Use for: Clarity
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| − | Notes: Clear, unflavored gelatin can be purchased from your grocer. Aids in settling yeast. Prepare in 1 pint of water by heating gently until dissolved. Add before bottling. Do not boil.
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| − | ===Irish Moss===
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| − | Type: Fining
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| − | Use: Boil
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| − | Time: 10.0 min
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| − | Use for: Clarity
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| − | Notes: Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
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| − | ===Isinglass (Liquid)===
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| − | Type: Fining
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| − | Use: Secondary
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| − | Time: 7.0 days
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| − | Inventory: 0.00 tsp
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| − | Use for: Clarity
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| − | Notes: Keep liquid form refrigerated. Isinglass is widely used by commercial brewers to aid clarity, but is not as popular for home brewers due to stability. Aids in settling proteins, tannins and yeast.
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| − | ===Papain===
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| − | Type: Fining
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| − | Use: Secondary
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| − | Time: 4.0 days
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| − | Use for: Chill Haze
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| − | Notes: An enzyme extracted from papaya. Helps reduce protein chill haze. Add 0.5 gram at end of secondary fermentation, allow several days for it to work. Available from herb and spice shops.
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| − | ===Polyclar===
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| − | Type: Fining
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| − | Use: Secondary
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| − | Time: 1.0 days
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| − | Inventory: 0.00 oz
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| − | Use for: Chill Haze
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| − | Notes: Plastic powder that reduces chill haze by removing tannins and proteins. Add to secondary after yeast has settled. Amounts vary by manufacturer -- check instructions before adding. Do not boil.
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| − | ===Whirlfloc Tablet===
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| − | Type: Fining
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| − | Use: Boil
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| − | Time: 15.0 min
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| − | Use for: Clarity
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| − | Notes: Aids in clearing yeast and chill haze. Easy to use tablet form.
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| − | | |
| − | ===Flavors===
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| − | | |
| − | ===Apricot Extract===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Fruit Beer
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| − | Notes: Apricot flavor extract. Mix into beer just before bottling. Adds apricot flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through.
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| − | ===Blackberry Extract===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Fruit Beer
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| − | Notes: Blackberry extract flavoring. Mix into beer at bottling to add berry flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through.
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| − | | |
| − | ===Cherry Extract===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Fruit Beer
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| − | Notes: Cherry extract flavoring. Mix into beer at bottling to add cherry flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through.
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| − | ===Cranberry Extract===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Inventory: 0.00 oz
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| − | Notes: Cranberry flavor extract. Add to beer just before bottling. Adds distinctive cranberry flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through.
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| − | | |
| − | ===Oak Chips===
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| − | Type: Flavor
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| − | Use: Secondary
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| − | Time: 7.0 days
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| − | Use for: Oak Flavor
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| − | Notes: Can be added to the secondary or keg during aging to simulate oak flavor. Boil first to sterilize and place in weighted bag so they do not float. Amounts vary with chip size and time - smaller chips impart more flavor.
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| − | ===Oak Essence (Liquid)===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Oak Flavor
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| − | Notes: Adds Oak Aged flavor to English Ales, IPAs. Mix in prior to bottling. Amouts vary with concentration, so check label or add to taste.
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| − | ===Raspberry Extract===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Inventory: 0.00 oz
| |
| − | Use for: Fruit Beer
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| − | Notes: Raspberry extract flavoring. Mix into beer at bottling to add berry flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through.
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| − | ===Spruce Extract===
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| − | Type: Flavor
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Spruce Beer
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| − | Notes: Spruce essence generates the flavor and smell of fresh spruce pine needles. Add in small increments and taste as it can be a rather strong flavoring.
| |
| − | ===Name: Ginger Root===
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| − | Type: Herb
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| − | Use: Boil
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| − | Time: 12.0 min
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| − | Use for: Holiday Beer
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| − | Notes: Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales.
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| − | | |
| − | =Others=
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| − | | |
| − | ===Amylase Enzyme===
| |
| − | Type: Other
| |
| − | Use: Primary
| |
| − | Time: 3.0 days
| |
| − | Use for: Fermentation
| |
| − | Notes: Enhances fermentation and lowers final gravity by breaking down complex starches. Produces light bodied, high alcohol beers. Add when pitching yeast.
| |
| − | ===Name: Ascorbic Acid===
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| − | Type: Other
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Preservative
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| − | Notes: This is Vitimin C. Adding at bottling time to wine and soda as a preservative. Not recommended for beer due to the off flavors it might add.
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| − | ===Heading Liquid===
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| − | Type: Other
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| − | Use: Bottling
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| − | Time: 5.0 min
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| − | Use for: Head Retention
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| − | Notes: Aids head formation and retention. Mix into beer before bottling.
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| − | ===Malto-Dextrine===
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| − | Type: Other
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| − | Use: Boil
| |
| − | Time: 5.0 min
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| − | Use for: Adds Body
| |
| − | Notes: Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness.
| |
| − | ===Yeast Nutrient===
| |
| − | Type: Other
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| − | Use: Primary
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| − | Time: 3.0 days
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| − | Use for: Fermentation
| |
| − | Notes: Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
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| − | | |
| − | =Spices=
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| − | | |
| − | ===Anise, Star===
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| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 30.0 min
| |
| − | Use for: Licorice flavor
| |
| − | Notes: Star Anise spice adds a strong black licorice flavor to holiday and specialty beers. Boil for 30 minutes to extract flavor.
| |
| − | ===Cinnamon Stick===
| |
| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 5.0 min
| |
| − | Use for: Holiday Beer
| |
| − | Notes: Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil.
| |
| − | ===Coriander Seed===
| |
| − | Type: Spice
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| − | Use: Boil
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| − | Time: 5.0 min
| |
| − | Use for: Belgian Wit
| |
| − | Notes: Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
| |
| − | ===Gale, Sweet===
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| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 10.0 min
| |
| − | Use for: Holiday Beers
| |
| − | Notes: Very strong, fragrant shrub. Great spice, though relatively unknown. Aroma used in soups, stews, and candles. Well suited for holiday beers. Use sparingly -- the aroma and flavor are VERY strong.
| |
| − | ===Orange Peel, Bitter===
| |
| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 5.0 min
| |
| − | Use for: Belgian Wit
| |
| − | Notes: Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers.
| |
| − | ===Orange Peel, Sweet===
| |
| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 5.0 min
| |
| − | Use for: Holiday Beers
| |
| − | Notes: Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma.
| |
| − | ===Sassafras Root Bark===
| |
| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 60.0 min
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| − | Use for: Root Beer Flavor
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| − | Notes: Bark is safe (do not use the tree or root - they may be toxic!). This is the original source of the flavor for root beer, and adds a great root beer flavor.
| |
| − | ===Seeds of Paradise===
| |
| − | Type: Spice
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| − | Use: Boil
| |
| − | Time: 5.0 min
| |
| − | Use for: Spiced Beer
| |
| − | Notes: Also called Paradise Seeds or Grains of Paradise. Native to west Africa. Pepper zing with citrus notes, pine aroma.
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| − | | |
| − | =Water Agents=
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| − | | |
| − | ===Burton Water Salts===
| |
| − | Type: Water Agent
| |
| − | Use: Mash
| |
| − | Time: 60.0 min
| |
| − | Use for: Water Agent
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| − | Notes: Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. Used to harden water.
| |
| − | ===Calcium Chloride===
| |
| − | Type: Water Agent
| |
| − | Use: Mash
| |
| − | Time: 60.0 min
| |
| − | Use for: Water Agent
| |
| − | Notes: Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
| |
| − | ===Epsom Salt (MgSO4)===
| |
| − | Type: Water Agent
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| − | Use: Mash
| |
| − | Time: 60.0 min
| |
| − | Use for: Water Agent
| |
| − | Notes: Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
| |
| − | ===Name: Gypsum (Calcium Sulfate)===
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| − | Type: Water Agent
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| − | Use: Mash
| |
| − | Time: 60.0 min
| |
| − | Use for: Water Agent
| |
| − | Notes: Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
| |
| − | ===Name: Lactic Acid===
| |
| − | Type: Water Agent
| |
| − | Use: Mash
| |
| − | Time: 60.0 min
| |
| − | Use for: Mash pH
| |
| − | Notes: Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
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| − | | |
| − | =External Links=
| |
| − | =Navigation=
| |
| − | Back to
| |
| − | *[[Ingredients]]
| |
