Pumpy said:...........Torresfield wheat into all my English beers no matter what the recipie would that be regarded as an adjuct ??
Pumpy
[post="58117"][/post]
Where is your definition of an adjunct from? My understanding (just picked up along the way talking to people in the UK brewing industry, and which could be wrong) is that adjuncts are those those things that require the mash enzimes but don't provide any. On this definition then, sugar is not an adjunct.Wortgames said:Sugar is most definitely an adjunct!
I think Dunkel is closest to the mark - as I understand it it's any fermentable that isn't malt.
[post="58058"][/post]
A good explanation of the issues, but ambigous as a definition. He starts of with "Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat. ", but goes on to include sugars in the same article.RobW said:And an extensive explanation here:
http://www.beer-brewing.com/beer_adjuncts.htm
[post="58144"][/post]
That's how the term is frequently used, but I have been told by people who ought to know that it's not technically correct.From pubbrewing.com:
Q: What is a brewing adjunct?
A: Any non-malted barley, starch or sugar source which contributes to the carbohydrate content of wort is an adjunct. Some of the more commonly used brewing adjuncts are milled rice, corn grits, wheat, corn syrup, pregelatinized corn flakes, cane sugar, and unmalted barley.
Sean said:A good explanation of the issues, but ambigous as a definition. He starts of with "Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat. ", but goes on to include sugars in the same article.RobW said:And an extensive explanation here:
http://www.beer-brewing.com/beer_adjuncts.htm
[post="58144"][/post]
That's how the term is frequently used, but I have been told by people who ought to know that it's not technically correct.From pubbrewing.com:
Q: What is a brewing adjunct?
A: Any non-malted barley, starch or sugar source which contributes to the carbohydrate content of wort is an adjunct. Some of the more commonly used brewing adjuncts are milled rice, corn grits, wheat, corn syrup, pregelatinized corn flakes, cane sugar, and unmalted barley.
Of course, it's possible that the term is used differently on opposite sides of the Atlantic.
[post="58152"][/post]
Sean said:That's how the term is frequently used, but I have been told by people who ought to know that it's not technically correct.From pubbrewing.com:
Q: What is a brewing adjunct?
A: Any non-malted barley, starch or sugar source which contributes to the carbohydrate content of wort is an adjunct. Some of the more commonly used brewing adjuncts are milled rice, corn grits, wheat, corn syrup, pregelatinized corn flakes, cane sugar, and unmalted barley.
[post="58152"][/post]
I did above. I.e. Adjuncts are ingredients that provide fermentables, require mashing to convert those fermentables, but do not provide the necessary enzymes themselves to do it. Most commonly unmalted grains such as wheat flour or flaked barley, etc. Anything that doesn't need converting, therefore, is not an adjunct.Ross said:Sean said:That's how the term is frequently used, but I have been told by people who ought to know that it's not technically correct.From pubbrewing.com:
Q: What is a brewing adjunct?
A: Any non-malted barley, starch or sugar source which contributes to the carbohydrate content of wort is an adjunct. Some of the more commonly used brewing adjuncts are milled rice, corn grits, wheat, corn syrup, pregelatinized corn flakes, cane sugar, and unmalted barley.
[post="58152"][/post]
So enlighten us??...
[post="58154"][/post]
including non-fermentables, which might be how some homebrewers use the term, but isn't how any commercial brewer I've ever met uses it. In fact, starting from that definition it would surely include everything except your base malt - Crystal, roasted malts, wheat or oat malt (in a non-wheat beer), etc.RobW said:If you accept this definition:
adjunct ( P ) n.
Something attached to another in a dependent or subordinate position. See Synonyms at appendage.
A person associated with another in a subordinate or auxiliary capacity.
Grammar.
A clause or phrase added to a sentence that, while not essential to the sentence's structure.
Logic. A nonessential attribute of a thing.
then you could say it was everything but the mashed grains which I suspect is the commonly accepted usage.
[post="58173"][/post]
Pumpy said:Thanks TL , whilst everyone was arguing about what a Adjunct was
I use that a bit in my Lager dont quite know what it does though .Pumpy
[post="58215"][/post]
Every reasonably authoritive source seems agreed that adjuncts are non-malted sources of fermentables. There just seems some doubt as to whether sugars and syrups are included.
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