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.
Solid Adjuncts – Flour
Flours have the smallest particle size of our solid adjuncts. They can be produced at the brewery, but are more commonly produced off-site.
Raw wheat and barley can be hammer milled on-site and then added directly to the mash conversion vessel, whereas maize, rice, and sorghum flours must be processed in a cereal cooker first.
Why would milling whole wheat kernels to produce flour for adding to a mash conversion vessel pose a risk to the process and the end product?
Give yourself 5-10 min to think about this, and then click ‘Next’ to continue with this lesson.