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By diluting protein with the proper amount of adjuncts, brewers can increase clarity and stave off the onset of chill haze. All the protein in wort comes from wheat or barley, so adding a source of extract that carries no protein effectively dilutes the total protein in the wort. Most adjuncts including rice, corn, and kettle sugars contain very little protein and they are reluctant to yield the protein they do have during mashing.
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These starchy adjuncts must be mashed, which means that enzymes degrade the starch to fermentable and unfermentable sugars and dextrins. This starch needs to be converted to sugar before the yeast can convert the sugars to alcohol. Kettle adjuncts, like honey, maple syrup or Candi sugar, contain fermentable sugar and are added to the kettle in the boil. (HOT TIP: Melanoidins, dextrins and proteins from malt help with foam stability and increased mouthfeel.)Īdjuncts can be divided into two broad groups: kettle adjuncts and mashable adjuncts. Specialty malts including Crystal and Caramel malts are a great source of colour and flavour that will help round out a beer by bringing sweetness, dextrins and added flavours to create a better body and mouthfeel.
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1.2, 4.0) the use of 2 row pale malts and Pilsner malts can be used due to the larger malt percentage required. If using the ‘Cold mash/NEM’ method (Ref. 1.1, 3.0) the brewer should aim for a full flavoured malt such as Munich, Rye, Maris Otter or Ale malt, as these will give a better chance of imparting colour, flavour and body, whilst the brewer can use 2 row Pale malt or Pilsner malt, it will not bring much in the way of flavour, colour or body. When it comes to choosing the right malts, depending of which method the brewer chooses, it is better to not focus on a large percentage of base malt, but rather focus on what specialty malts can bring to the final product, when selecting a base malt, the brewer should know which method they will implement, for the ‘Low grain bill’ method (Ref.