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 Sign-off
This lesson dealt with brewing adjuncts. It looked at why we use them and explored both their benefits and their limitations. It identified the two main types of adjuncts: solid and liquid, and investigated each of their manufacturing processes as well as their composition. The lesson then looked at other sources of fermentable sugars that can be added both to and after the kettle. Finally, it touched upon sugar analysis.
You should now be able to:
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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.
A self-assessment lesson will now follow. This will give you the opportunity to determine the level to which you have met these learning outcomes.