Lesson 4 - Adjunct Composition and Application
This lesson explores adjuncts, which are sources of fermentable extract other than malted barley. It investigates the different cereals that we can use as a starch source within the brewhouse and examines how these same cereals can produce liquid adjuncts. It also considers other sources of fermentable sugars that we can add either directly into the kettle or later in the brewing process.
Lesson Information
Pre-requisite Knowledge:
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Introduction to Speciality Malt and Adjuncts (Speciality Malt and Adjuncts/Lesson 1)
Learning Outcomes:
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Describe how we use adjuncts in the brewhouse and explain their impact on the final product.
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Identify typical specifications for adjuncts, their methods of analysis, and their relevance for predicting wort composition, extract efficiency, and brewery performance.
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Critically evaluate different solid adjuncts and how they are produced.
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Critically evaluate different liquid adjuncts and how they are produced.