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| − | = '''Grains''' =
| + | #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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| − | | |
| − | =='''Other Fermentables'''==
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| − | | |
| − | ===Sugar===
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| − | | |
| − | ====Treacle====
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| − | ====Brown Sugar, Dark====
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| − | ====Golden Syrup====
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| − | | |
| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 50.0 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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| − | Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
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| − | ====Brown Sugar, Light====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 8.0 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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| − | Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
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| − | | |
| − | ====Candi Sugar, Amber====
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| − | Type: Sugar
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| − | Origin: Belgium
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 75.0 SRM
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| − | Max in Batch: 20.0 %
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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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| − | Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
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| − | ====Candi Sugar, Clear====
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| − | Type: Sugar
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| − | Origin: Belgium
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 0.5 SRM
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| − | Max in Batch: 20.0 %
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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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| − | Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
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| − | ====Candi Sugar, Dark====
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| − | Type: Sugar
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| − | Origin: Belgium
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| − | Supplier:
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| − | Yield: 78.3 %
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| − | Potential: 1.036
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| − | Color: 275.0 SRM
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| − | Max in Batch: 20.0 %
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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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| − | Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
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| − | ====Cane (Beet) Sugar====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 0.0 SRM
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| − | Max in Batch: 7.0 %
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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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| − | Notes: Common household baking sugar.
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| − | Lightens flavor and body of beer.
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| − | Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
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| − | ====Corn Sugar (Dextrose)====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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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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| − | Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer
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| − | ====Corn Syrup====
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| − | Type: Sugar
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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: 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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| − | Notes: Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.
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| − | ====Dememera Sugar====
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| − | Type: Sugar
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| − | Origin: United Kingdom
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 2.0 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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| − | Notes: Dark, unrefined brown sugar that contains molasses and other dark impurities. Great for brown ales and porters. Adds slight sweetness and smooth character.
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| − | ====Honey====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 75.0 %
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| − | Potential: 1.035
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| − | Color: 1.0 SRM
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| − | Max in Batch: 100.0 %
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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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| − | Notes: Can be used to lighten flavor and body when substituted for malt.
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| − | Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.
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| − | ====Invert Sugar====
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| − | Type: Sugar
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| − | Origin: United Kingdom
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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| − | Color: 0.0 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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| − | Notes: Used to increase starting gravity and also as an adjunct for some Belgian and English ales.
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| − | ====Maple Syrup====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 65.2 %
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| − | Potential: 1.030
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| − | Color: 35.0 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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| − | Notes: If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.
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| − | | |
| − | ====Milk Sugar (Lactose)====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 76.1 %
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| − | Potential: 1.035
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| − | Color: 0.0 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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| − | Notes: Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
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| − | ====Molasses====
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| − | Type: Sugar
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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: 80.0 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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| − | Notes: Imparts a strong, sweet flavor. Used primarily in stouts and porters.
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| − | | |
| − | ====Sugar, Table (Sucrose)====
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| − | Type: Sugar
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| − | Origin: US
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| − | Supplier:
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| − | Yield: 100.0 %
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| − | Potential: 1.046
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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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| − | Notes: White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.
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| − | | |
| − | ====Turbinado====
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| − | Type: Sugar
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| − | Origin: United Kingdom
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| − | Supplier:
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| − | Yield: 95.7 %
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| − | Potential: 1.044
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| − | Color: 10.0 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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| − | Notes: Light, raw brown sugar. May be used in British pale ales or high gravity Belgian ales. Limit percentage used to avoid undesirable flavors. Similar to Demerara sugar.
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| − | | |
| − | ==Flavourings==
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| − | ===Fruit===
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| − | ===Herbs and Spices===
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