Thinking about using an adjunct

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Thinking about using an adjunct

Postby jayhawk » Wed Sep 08, 2004 2:39 am

I am considering brewing a light lager beer using 16lBs pils malt with 5lbs of corn sugar, then diluting it down after the boil to make a 10-12 gal batch of 4.5% beer. Will a high level of corn sugar contribute any undesirable flavours? We all know it is a good, clean, priming agent, but what about as an adjunct?
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My experience has been ...

Postby Azorean Brewer » Wed Sep 08, 2004 12:07 pm


In my past experience using corn sugar is that it will give you a cidery flavor ... but I am not sure at what ratio.

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5 pounds?

Postby BryansBrew » Wed Sep 08, 2004 2:37 pm

Yeah, 5 pounds is quite a lot in terms of percentage. People overplay the cider-flavors of pure sugar, but at the amounts you're considering- it just might be a problem! I also read somewhere that if you add a high percentage of raw sugar, you might have a problem with yeast fermentability.

If you're making an american pils, why not use corn grits and/or rice?
Throw in 5 pounds of MINUTE rice in the mash, and go to town.

Or boil up in equal amount of corn grits or regular rice and add that to the mash (you need to boil those to gelatanize the starches).
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Minute rice...interesting

Postby jayhawk » Wed Sep 08, 2004 5:32 pm

Have you ever used the minute rice trick before? Should I grind it up first? Sounds like a good way to skip the cereal mash.
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Cereal Mash Is Manditory...

Postby Mesa Maltworks » Wed Sep 29, 2004 2:14 pm

When using corn or/and rice as adjuncts, you must perform a high temperature cereal mash (180 deg. F.) to ensure geletinization of the starch and subsequent conversion. When doing so, make sure to thrw in a small handfull of base malt so that there are enough enzymes to break the starches down. Then you can add the slurry to the main mash and mash as usual.

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