Power Point for tonights Adjunct show

[Brewcaster J]

Here is a PP to go along with our adjunct discussion tonight, 3-28-10

http://www.thebrewingnetwork.com/archive/adjuncts.ppt

[Shattheproducer]

> Sucrose "as a disaccharide is not fully fermentable" Wrong! it is fully fermentable. Yeast have the enzyme Invertase to break down sucrose. In fact, it is THE FIRST sugar they actually eat in the wort, glucose, fructose and maltose notwithstanding. They eat sucrose first, then the glucose, fructose and then maltose.

>the powerpoint is using the words nitrogenous, proteinacious, etc.
> Nitrogen IS protein in the brewing science world. It is small proteins (peptides) and amino acids. The reason it is labled nitrogen or nitrogenous is that that is how it is determined chemically in the lab. They test for nitrogen (or used to), knowing that protein is most nitrogen and carbon chains. Nowadays they can use other methods like electrophoresis to measure various protein species directly.

> cereal mashing is a combination of enzymes and higher temperature.
Professional breweries developed cereal mashing as a more efficient means of getting the higher gelatiniation temperature adjuncts (corn and especially rice) to solubilize sooner and with less energy than boiling alone. Think about the scale and the amount of energy necessary to actually boil 5 barrels of rice.
Cereal mashing uses a proportion of malt (20-25%) to provide enzymes to help break open the endosperm of the adjuncts and hydrolyze the starches without the necessity of bring the whole mash to a boil.
Bottom Line: Cereal mashing (heat plus enzymes) is a more efficient way to solubilize the starches than heat alone on a large scale.

SEE “How To Brew”, page 144 for Gel Temps for the various grains, and page 173 for Cereal mashing

[jwatkins56550]

Nice little slice of info.


In Charlie Bamforth's audiobook he emphasizes that: despite popular belief, breweries using adjuncts is not for cost reductions, that it costs a great deal more to process them, adjuncts are used to achieve the light, dry taste to beer.

[Mylo]

I think I must advertise, as an Arizona native, that Crazy Ed's Chili Beer is THE WORST BEER IN THE WORLD, and should not be held against the other fine breweries in AZ. It is a disgusting attempt at some sort of touristy "extreme" beer that is nothing more than a mexican adjuct laden beer with a complete pepper in each bottle. It is FUCKING HORRIBLE. It makes me want to punch the douchebag who conceived this beer in the junk for blasheming the rest of the AZ craft beer movement. This "beer" should be avoided at ALL costs, and should only be willingly given to your worst enemy. Just sayin'....


Mylo

[hopbumpingbrewer]

Tell us how you really feel Mylo.

Somehow, though, I'll be you are spot on.
Go get em tiger.

[coffeeman]

Does anyone know if you could take sweet corn off the cob, boil it, and add it to the mash? would that work?

Thanks!

[Sedge]

I think he mentioned during the show you could do it by drying it first, then milling and cereal mashing or boiling before adding to the mash.

[Mylo]

Tell us how you really feel Mylo.

Somehow, though, I'll be you are spot on.
Go get em tiger.

That's how I roll, brotha.


Mylo