Adjuncts are various types of fermentable sugars and grains other than malted barley 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.

Grains

Corn Grits

Corn Grits

Imparts a corn or grain taste. Mash required. Used to increase gravity of American lagers.

Type: Adjunct Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE

Flaked Grains

Flaked Barley

Flaked Barley

Name: Barley, Flaked Type: Grain Origin: US Supplier: Yield: 70.0 % Potential: 1.032 Color: 1.7 SRM Max in Batch: 20.0 % Moisture: 9.0 % Protein: 13.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.

Flaked Corn

Flaked Corn

Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers

Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.3 SRM Max in Batch: 40.0 % Moisture: 9.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Oats

Flaked Oats

Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized

Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 30.0 % Moisture: 9.0 % Protein: 9.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Rice

Flaked Rice

Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

Type: Grain Origin: US Supplier: Yield: 70.0 % Potential: 1.032 Color: 1.0 SRM Max in Batch: 25.0 % Moisture: 9.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Rye

Flaked Rye

Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.

Name: Rye, Flaked Type: Grain Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 2.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Wheat

Flaked Wheat

Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit

Type: Grain Origin: US Supplier: Yield: 77.0 % Potential: 1.035 Color: 1.6 SRM Max in Batch: 40.0 % Moisture: 9.0 % Protein: 16.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Barley Hulls

Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.

Type: Adjunct Origin: US Supplier: Yield: 0.0 % Potential: 1.000 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE

Rice Hulls

Rice Hulls

Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.

Type: Adjunct Origin: US Supplier: Yield: 0.0 % Potential: 1.000 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE

Raw Barley

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.

Name: Barley, Raw Type: Grain Origin: US Supplier: Yield: 60.9 % Potential: 1.028 Color: 2.0 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Torrified Wheat

Raw barley that has been "popped" open to open kernels Used in place of raw barley for faster conversion and higher yields. High in haze producing protein

Name: Barley, Torrefied Type: Grain Origin: US Supplier: Yield: 79.0 % Potential: 1.036 Color: 1.7 SRM Max in Batch: 40.0 % Moisture: 4.0 % Protein: 16.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Wheat Berries

Other Fermentables

Sugar

Treacle

Brown Sugar, Dark

Golden Syrup

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 50.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.

Brown Sugar, Light

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 8.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.

Candi Sugar, Amber

Type: Sugar Origin: Belgium Supplier: Yield: 78.3 % Potential: 1.036 Color: 75.0 SRM Max in Batch: 20.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE 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.

Candi Sugar, Clear

Type: Sugar Origin: Belgium Supplier: Yield: 78.3 % Potential: 1.036 Color: 0.5 SRM Max in Batch: 20.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE 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.

Candi Sugar, Dark

Type: Sugar Origin: Belgium Supplier: Yield: 78.3 % Potential: 1.036 Color: 275.0 SRM Max in Batch: 20.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE 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.

Cane (Beet) Sugar

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 0.0 SRM Max in Batch: 7.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Common household baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

Corn Sugar (Dextrose)

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer

Corn Syrup

Type: Sugar Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE 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.

Dememera Sugar

Type: Sugar Origin: United Kingdom Supplier: Yield: 100.0 % Potential: 1.046 Color: 2.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Dark, unrefined brown sugar that contains molasses and other dark impurities. Great for brown ales and porters. Adds slight sweetness and smooth character.

Honey

Type: Sugar Origin: US Supplier: Yield: 75.0 % Potential: 1.035 Color: 1.0 SRM Max in Batch: 100.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.

Invert Sugar

Type: Sugar Origin: United Kingdom Supplier: Yield: 100.0 % Potential: 1.046 Color: 0.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Used to increase starting gravity and also as an adjunct for some Belgian and English ales.

Maple Syrup

Type: Sugar Origin: US Supplier: Yield: 65.2 % Potential: 1.030 Color: 35.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE 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.

Milk Sugar (Lactose)

Type: Sugar Origin: US Supplier: Yield: 76.1 % Potential: 1.035 Color: 0.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.

Molasses

Type: Sugar Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 80.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Imparts a strong, sweet flavor. Used primarily in stouts and porters.

Sugar, Table (Sucrose)

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.

Turbinado

Type: Sugar Origin: United Kingdom Supplier: Yield: 95.7 % Potential: 1.044 Color: 10.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE 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.

Finings

Clearfine

Type: Fining Use: Secondary Time: 1.0 days Use for: Clarity 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.

Gelatin

Type: Fining Use: Secondary Time: 5.0 hours Use for: Clarity 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.

Irish Moss

Type: Fining Use: Boil Time: 10.0 min Use for: Clarity Notes: Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Isinglass (Liquid)

Type: Fining Use: Secondary Time: 7.0 days Inventory: 0.00 tsp Use for: Clarity 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.

Papain

Type: Fining Use: Secondary Time: 4.0 days Use for: Chill Haze 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.

Polyclar

Type: Fining Use: Secondary Time: 1.0 days Inventory: 0.00 oz Use for: Chill Haze 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.

Whirlfloc Tablet

Type: Fining Use: Boil Time: 15.0 min Use for: Clarity Notes: Aids in clearing yeast and chill haze. Easy to use tablet form.

Flavors

Apricot Extract

Type: Flavor Use: Bottling Time: 5.0 min Use for: Fruit Beer 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.

Blackberry Extract

Type: Flavor Use: Bottling Time: 5.0 min Use for: Fruit Beer 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.

Cherry Extract

Type: Flavor Use: Bottling Time: 5.0 min Use for: Fruit Beer 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.

Cranberry Extract

Type: Flavor Use: Bottling Time: 5.0 min Inventory: 0.00 oz 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.

Oak Chips

Type: Flavor Use: Secondary Time: 7.0 days Use for: Oak Flavor 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.

Oak Essence (Liquid)

Type: Flavor Use: Bottling Time: 5.0 min Use for: Oak Flavor 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.

Raspberry Extract

Type: Flavor Use: Bottling Time: 5.0 min Inventory: 0.00 oz Use for: Fruit Beer 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.

Spruce Extract

Type: Flavor Use: Bottling Time: 5.0 min Use for: Spruce Beer 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

Type: Herb Use: Boil Time: 12.0 min Use for: Holiday Beer 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.

Others

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

Type: Other Use: Bottling Time: 5.0 min Use for: Preservative 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.

Heading Liquid

Type: Other Use: Bottling Time: 5.0 min Use for: Head Retention Notes: Aids head formation and retention. Mix into beer before bottling.

Malto-Dextrine

Type: Other Use: Boil Time: 5.0 min 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 Use: Primary Time: 3.0 days 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.

Spices

Anise, Star

Type: Spice 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 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 Use: Boil 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

Type: Spice 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 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 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 Use: Boil Time: 60.0 min Use for: Root Beer Flavor 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 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.

Water Agents

Burton Water Salts

Type: Water Agent Use: Mash Time: 60.0 min Use for: Water Agent 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 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)

Type: Water Agent 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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