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Fermentable adjuncts

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(Sugar, Table (Sucrose))
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[[Image:FlakedWheat.jpg|thumb|Flaked Wheat]]
 
[[Image:FlakedWheat.jpg|thumb|Flaked Wheat]]
 
====Flaked Wheat====
 
====Flaked Wheat====
Flaked wheat adds to increased body and foam retention
+
Flaked wheat adds to increased body and foam retention. Used in place of raw or torrefied wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body. Examples: Belgian White beer, Wit.
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
 
*Type: Grain
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*Recommend Mash: TRUE
 
*Recommend Mash: TRUE
  
===Torrified Wheat===
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===Torrefied Barley===
 
Raw barley that has been "popped" open to open kernels
 
Raw barley that has been "popped" open to open kernels
 
Used in place of raw barley for faster conversion and higher yields.
 
Used in place of raw barley for faster conversion and higher yields.
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*Yield: 79.0 %
 
*Yield: 79.0 %
 
*Potential: 1.036
 
*Potential: 1.036
*Color: 1.7 SRM
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*Color: 2.0 SRM
 
*Max in Batch: 40.0 %
 
*Max in Batch: 40.0 %
 
*Moisture: 4.0 %
 
*Moisture: 4.0 %
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*Coarse Fine Difference: 1.5 %
 
*Coarse Fine Difference: 1.5 %
 
*Diastatic Power: 0.0 %
 
*Diastatic Power: 0.0 %
 +
*Recommend Mash: TRUE
 +
 +
===Torrefied Wheat===
 +
Unmodified wheat that has been "popped" open to open kernels
 +
Used in place of unmodified wheat for faster conversion and higher yields.
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High in haze producing protein.[http://www.deejayssmokepit.net/microbrew_files/Grains-Extracts-Sugars.pdf]
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 +
 +
*Type: Grain
 +
*Origin: US
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*Yield:
 +
*Potential: 1.036
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*Color: 1.7 SRM
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*Max in Batch: 40.0 %
 +
*Moisture:
 +
*Protein:
 +
*Coarse Fine Difference:
 +
*Diastatic Power:
 
*Recommend Mash: TRUE
 
*Recommend Mash: TRUE
  
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Origin: US
 
Origin: US
 
Supplier:  
 
Supplier:  
Yield: 100.0 %
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Yield: 90.0 %
Potential: 1.046
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Potential: 1.042
 
Color: 0.0 SRM
 
Color: 0.0 SRM
 
Max in Batch: 5.0 %
 
Max in Batch: 5.0 %
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Recommend Mash: FALSE
 
Recommend Mash: FALSE
 
Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer
 
Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer
 +
 
===Corn Syrup===
 
===Corn Syrup===
 
Type: Sugar
 
Type: Sugar
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Recommend Mash: FALSE
 
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.
 
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===
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===Demerera Sugar===
 
Type: Sugar
 
Type: Sugar
 
Origin: United Kingdom
 
Origin: United Kingdom
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Recommend Mash: FALSE
 
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.
 
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===
 
===Honey===
 
Type: Sugar
 
Type: Sugar

Revision as of 18:23, 19 April 2011


Fermentable adjuncts, often simply called adjuncts, are sources of fermentable sugars other than malted grain. They serve a myriad of purposes, such as adding distinctive flavors, lightening color and body, and boosting alcohol content without affecting taste.

While some brewers refer to any ingredient other than water, malt, hops and yeast as an "adjunct", ingredients whose primary purpose is not to add fermentable sugars to the beer are dealt with separately, as flavoring agents or brewing additives.

Contents

Grain Adjuntcts

Corn Grits

Corn Grits

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

  • Type: Adjunct
  • Origin: US
  • Yield: 80.0 %
  • Potential: 1.037
  • Color: 1.0 SRM
  • Max in Batch: 10.0 %
  • Recommend Mash: FALSE

Flaked Grains

Flaked Barley

Flaked Barley

  • Name: Barley, Flaked
  • Type: Grain
  • Origin: US
  • 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
  • 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
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
  • 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
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
  • 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
Flaked Rye

Flaked Rye

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

  • Type: Grain
  • Origin: US
  • 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
Flaked Wheat

Flaked Wheat

Flaked wheat adds to increased body and foam retention. Used in place of raw or torrefied 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
  • 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

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.

  • Type: Grain
  • Origin: US
  • 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

Torrefied Barley

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

  • Type: Grain
  • Origin: US
  • Yield: 79.0 %
  • Potential: 1.036
  • Color: 2.0 SRM
  • Max in Batch: 40.0 %
  • Moisture: 4.0 %
  • Protein: 16.0 %
  • Coarse Fine Difference: 1.5 %
  • Diastatic Power: 0.0 %
  • Recommend Mash: TRUE

Torrefied Wheat

Unmodified wheat that has been "popped" open to open kernels Used in place of unmodified wheat for faster conversion and higher yields. High in haze producing protein.[1]


  • Type: Grain
  • Origin: US
  • Yield:
  • Potential: 1.036
  • Color: 1.7 SRM
  • Max in Batch: 40.0 %
  • Moisture:
  • Protein:
  • Coarse Fine Difference:
  • Diastatic Power:
  • Recommend Mash: TRUE

Wheat Berries

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Fruit

{{ #if: | Main article: [[Fruit|]] | Main article: Fruit }}

Fruit may add both flavor and fermentability to a brew, depending on the specific fruit and the beer it is added to. See the Fruit entry for information on specific fruits and tips for brewing with fruit.

Sugar Adjuncts

Treacle

Brown Sugar, Dark

Golden Syrup

Yield: 100.0 % Potential: 1.046 Color: 50.0 SRM Max in Batch: 10.0 % Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.

Brown Sugar, Light

Yield: 100.0 % Potential: 1.046 Color: 8.0 SRM Max in Batch: 10.0 % 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: 90.0 % Potential: 1.042 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.

Demerera 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.

Rice Syrup

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.045 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Used to add alcohol and lighten the body of beers. Added to boil at the same time as malt extract. This is the ingredient used in many American lagers, such as the "King" of beers.

Sugar, Table (Sucrose)

{{ #if: | Main article: [[Sucrose|]] | Main article: 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 lighten the body and colour. 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.