Adjunct

adjunct. (ad’-juhngkt)
     Any substitute unmalted cereal grain or fermentable ingredient added to the mash in order to reduce costs by producing, more usually cheaper fermentable sugars, and /or to produce paler, lighter bodied, and less malty beers or, as in the case of wheat, to produce special beers or to correct the composition of the extract. Oats, wheat, corn, tapioca flour, flaked rice and maize, inverted sugar, and glucose are used for this purpose. Most cereal adjuncts saccharify very slowly in the mash and must first be gelantinized by boiling before they can be attacked by amylases. To avoid pre-boiling, maize and a few other cereals are added in the form of flakes. In Belgium the amount of unmalted cereals added to the grist varies from 10-50 percent whereas French and U.S. lager beers may contain 30-40 percent adjuncts. In Germany the use of adjuncts was prohibited by law until the Reinheitsgebot was repealed. Syn: malt adjunct; cereal adjunct.