Additives & Adjuncts
What are homebrew adjuncts?
When it comes to brewing beer, there are certain standard ingredients that are needed to create beer. There are also other ingredients used in homebrewing called adjuncts. Adjuncts, in making beer, are unmalted grains like rice, corn, oats, wheat, and barley. Adjuncts are used to supplement the malted barley, which is the main mash ingredient.
There are different types of adjuncts and they are classified as solids and liquid syrups. Solid adjuncts are starchy ingredients that need to be converted into simple sugar. They are produced from cereals and are added to the mash tun so that the starch can be converted to sugar, which can be used by the yeast during the fermentation process. If you are using solid adjuncts, it is important that you cook them first to gelatinise the starch before adding them to the mash. This makes it easier to convert the starch into simple sugar.
Another type of adjunct is the liquid adjunct. They come in the form of sucrose or grain syrups like rice or wheat syrup. They are added directly to the wort. Since they exist in liquid form, they can reduce the loading in the mash and lauter tun thus increasing the capacity of your kettle. Moreover, they can also be added after the fermentation process as a type of priming sugar to give the beer a sweeter flavour.
Adjuncts are really important in imparting flavour to the final brew. But more than the flavour, they also provide additional features and characteristics to the beer such as better retention and increased nutritional value.
It is important to take note that different types of adjuncts are used to create different types of beer. For instance, candi sugar (a type of solid adjunct) is used to make Belgian ales while honey (a type of liquid adjunct) is used to create mead.