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| − | = '''Adjuncts''' =
| + | #REDIRECT[[Fermentable adjuncts]] |
| − | ===Corn Grits===
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| − | Imparts a corn or grain taste. Mash required. Used to increase gravity of American lagers.
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| − | | |
| − | Type: Adjunct
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 80.0 %
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| − | Potential: 1.037
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| − | Color: 1.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | | |
| − | ===Flaked Grains===
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| − | ====Flaked Barley====
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| − | Name: Barley, Flaked
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| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 70.0 %
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| − | Potential: 1.032
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| − | Color: 1.7 SRM
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| − | Max in Batch: 20.0 %
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| − | Moisture: 9.0 %
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| − | Protein: 13.5 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
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| − | ====Flaked Corn====
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| − | Generally a neutral flavor, used to reduce maltiness of beer
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| − | Produces beer with a milder, less malty flavor
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| − | Uses: Primarily for light Bohemian and Pilsner lagers
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| − | | |
| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 80.0 %
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| − | Potential: 1.037
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| − | Color: 1.3 SRM
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| − | Max in Batch: 40.0 %
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| − | Moisture: 9.0 %
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| − | Protein: 10.0 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ====Flaked Oats====
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| − | Adds body, mouth feel and head retention to the beer
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| − | Used in oatmeal stouts and porters
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| − | Adds substantial protein haze to light beers
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| − | Protein rest recommended unless flakes are pregelatinized
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| − | | |
| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 80.0 %
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| − | Potential: 1.037
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| − | Color: 1.0 SRM
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| − | Max in Batch: 30.0 %
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| − | Moisture: 9.0 %
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| − | Protein: 9.0 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ====Flaked Rice====
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| − | Used to add fermentables without increasing body or flavor.
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| − | Produces a milder, less grainy tasting beer.
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| − | Examples: American lagers, Bohemian lagers, Pilsners
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| − | | |
| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 70.0 %
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| − | Potential: 1.032
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| − | Color: 1.0 SRM
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| − | Max in Batch: 25.0 %
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| − | Moisture: 9.0 %
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| − | Protein: 10.0 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ====Flaked Rye====
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| − | Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.
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| − | | |
| − | Name: Rye, Flaked
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| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 2.0 SRM
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| − | Max in Batch: 10.0 %
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| − | Moisture: 4.0 %
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| − | Protein: 0.0 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ====Flaked Wheat====
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| − | Flaked wheat adds to increased body and foam retention
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| − | Used in place of raw or torrified wheat for faster conversion and better yield.
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| − | May be used in small amounts to improve head retention and body
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| − | Examples: Belgian White beer, Wit
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| − | | |
| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 77.0 %
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| − | Potential: 1.035
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| − | Color: 1.6 SRM
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| − | Max in Batch: 40.0 %
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| − | Moisture: 9.0 %
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| − | Protein: 16.0 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ====Barley Hulls====
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| − | Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.
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| − | | |
| − | Type: Adjunct
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 0.0 %
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| − | Potential: 1.000
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| − | Color: 0.0 SRM
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| − | Max in Batch: 5.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | | |
| − | ===Rice Hulls===
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| − | Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
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| − | Hulls are neutral in flavor, body and color, and are inert
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| − | Good for wheat beers, Wits, and others that have high protein mashes.
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| − | | |
| − | Type: Adjunct
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 0.0 %
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| − | Potential: 1.000
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| − | Color: 0.0 SRM
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| − | Max in Batch: 5.0 %
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| − | Moisture: - %
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| − | Protein: - %
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| − | Coarse Fine Difference: - %
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| − | Diastatic Power: - %
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| − | Recommend Mash: FALSE
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| − | | |
| − | ===Raw Barley===
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| − | Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
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| − | | |
| − | Name: Barley, Raw
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| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 60.9 %
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| − | Potential: 1.028
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| − | Color: 2.0 SRM
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| − | Max in Batch: 15.0 %
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| − | Moisture: 4.0 %
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| − | Protein: 11.7 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ===Torrified Wheat===
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| − | Raw barley that has been "popped" open to open kernels
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| − | Used in place of raw barley for faster conversion and higher yields.
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| − | High in haze producing protein
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| − | | |
| − | Name: Barley, Torrefied
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| − | Type: Grain
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 79.0 %
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| − | Potential: 1.036
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| − | Color: 1.7 SRM
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| − | Max in Batch: 40.0 %
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| − | Moisture: 4.0 %
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| − | Protein: 16.0 %
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| − | Coarse Fine Difference: 1.5 %
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| − | Diastatic Power: 0.0 %
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| − | Recommend Mash: TRUE
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| − | Notes:
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| − | | |
| − | ===Wheat Berries===
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| − | | |
| − | ===Flavourings===
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| − | ====Fruit====
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| − | ====Herbs and Spices====
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