Types of Adjuncts and Adjunct Products
Adjuncts can be broadly classified according to the physical form in which they are used into solids and liquid syrups.
Solid adjuncts are either starchy adjuncts which need to be converted to simpler sugars, or solid sugar adjuncts which can be added after conversion.
Solid starchy adjuncts are normally produced from cereals and are used in the form of flakes, grits, flour or purified starch and must be added before the mash tun to convert the starch into simple sugars which the yeast can use during fermentation. Cereals with a higher gelatinisation temperature than the standard mashing temperatures and must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.
Solid sugar adjuncts include granulated sugar and glucose chips.
Liquid adjuncts are either sucrose syrups or a syrups from a grain (maize, rice or wheat), are added directly to the wort kettle and therefore can be used to reduce loading on the mash and lauter tun and effectively increase the brewhouse capacity.
Liquid adjuncts may also be added post fermentation as primings sugars to give sweetness to the beer for secondary fermentation as in cask or bottle conditioning.
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