Adding these adjuncts to our range materialised following a survey we sent out to our customers back in May, with the results showing there was widespread interest in these products.
But what are adjuncts and how will you be able to use each of these new products? Our UK Sales Director Jamie Ramshaw explains all…
What are adjuncts?
In brewing, adjuncts are sources of starch used to supplement the main barley malt in the mash (eg. the base malt).
They have financial benefits for brewers as adjuncts were traditionally cheaper than barley malt and the use of syrups in the kettle was a good way to extend the brewhouse capacity. For example, if you can only fit 1m/t of malt in the mash tun, you can dissolve buckets of sugar into the wort in the kettle and increase the gravity.
They also enhance beers and are a regular ingredient in certain styles, largely to create an additional feature, such as brewhouse extension, foam enhancement, greater mouthfeel and flavour and more turbidity.
They can also both reduce or increase the Total Nitrogen (TN) of a grist, while also reducing or increasing the colour.
All of these flaked products – Flaked Barley, Flaked Wheat and Flaked Oats – are steam treated to soften them prior to passing through rollers.
This process of part gelatinisation and flaking aids the mashing liquor to access the endosperm and negates the need to mill the product.
Used up to 10% of the total grist, Flaked Barley is used to add unfermentable saccharides in the brewing process.
This increases the attenuation limit, while also adding high molecular weight protein for head retention, as well as greater body and turbidity.
Flaked Barley gives a grainy bite to beers and can be used to reduce the addition of wheat in beer styles such as New England IPAs, wheat beers and saisons.
This unmalted wheat product is packed with high molecular weight protein, which will help to give foam stability, as well as greater mouthfeel and turbidity.
It is traditionally used by breweries in the UK somewhere between 5% and 10% of the grist for head retention and to supplement wort nitrogen.
Flaked Wheat gives a crisper mouthfeel to that of Wheat Malt and, as such, it is typically suited for use in a number of European wheat beers. Other beer styles Flaked Wheat can be used in include New England IPAs and saisons, as well as any others that require some haze!
Flaked Oats contain high levels of lipids, beta glucans and gums, which impart a silky mouthfeel and creaminess to beer.
Traditionally used as an adjunct in oatmeal stouts, Flaked Oats are becoming increasingly popular in other beer styles too – particularly in New England IPAs and other big, hoppy beers for the texture and fullness of palate that they help to impart.
The more Flaked Oats in the grist, the greater the effect, but upon passing 20% of the grist, the beta glucans and gums will have a slowing effect on wort run off.