Lesson 5 - Adjunct Composition and Application SAQ
Completion requirements
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Go through the activity to the end
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Adjunct Composition and Application) and determine the level to which you have attained the expected outcomes.
Lesson Information
Pre-requisite Knowledge:
- Introduction to Speciality Malt and Adjuncts (Speciality Malt and Adjuncts/Lesson 1)
- Speciality Malt (Speciality Malt and Adjuncts/Lesson 2)
- Adjunct Composition and Application (Speciality malt and Adjuncts/Lesson 4)
Learning Outcomes:
- Describe how we use adjuncts in the brewhouse. Explain their impact on the final product.
- Identify typical specifications for adjuncts, their methods of analysis and their relevance for predicting wort composition, extract efficiency and brewery performance.
- Critically evaluate different solid adjuncts and how they are produced.
- Critically evaluate different liquid adjuncts and how they are produced.
- Describe the role of exogenous enzymes in adjunct preparation and brewhouse performance.