MALTING, BREWING AND DISTILLING 225 countries to supplement malt with alternative Solubility of proteins is decreased and some sources of soluble sugars or starch capable of flavour may be introduced through their use if conversion to soluble sugars adequate treatment temperatures are used in The principal adjuncts, as such non-malt addi- processing them. Heat treated cereals can be tives are described, are rice, maize grits and added to malt before grinding; their extract yield cereal starches. Adjuncts contribute virtually no is increased if they are precooked before use enzymes to the wort so hydrolysis of their starch Investigations with extruded cereals gave poorer depends upon those enzymes present in the malt extract yields than traditional adjuncts( briggs et to which they are added. Use of adjuncts is al., 1986) common practice in the U.S. A. and this is one Sorghum was used more in the U.S. A. when reason for the preference there for the higher maize was in short supply during World War II, enzyme-containing six-row barleys. and it is used to a significant extent in mexico In the U.S. A. 38% of total materials used in today It has a lower fat and protein content and brewing(excluding hops) was reported to be a higher extract than maize and it thus has some contributed by adjuncts(Pyler and Thomas, merit 1986). Of this 46.5% was corn grits, 31. 4% rice Barley and wheat starch have a lower gelatinize- and 0.7% barley. Sugars and syrups accounted tion temperature than maize and rice starch for the remaining 21.4% hence digestion may occur at mash temperatures The form in which rice is added is the broken It is usual, however, to premash maize, rice grains that do not meet the requirements of milled wheat and barley etc. by cooking with a small rice. As the quality of the products of fermenta- amount of malt before adding them to the mash tion is little affected by the nature of the adjunct, Addition of barley provides a means of reducing the choice is usually made purely on economic the nitrogen content of the wort. It is disallowed grounds. This is not related only to the price per however, by the german beer law for the produc- tonne of the adjunct because the yield of extract tion of bottom-fermented beers in which only is not the same from each. Tests for extraction barley-malt, hops, yeast and water are allowed carried out in the laboratory generally give higher Top-fermented beers follow the same regulations values than those obtained in the commercial but wheat malt may be included(Narziss, 1984) practice. Pyler and Thomas quote 78% for rice For special beers, pure beet-cane-invert-sugar is and 74% for maize grits in the brewhouse and allowed 87-94%and 85-90% respectively in the laboratory (American Soc of Brewing Chemists procedure) Maize grits also contain higher levels of fat and Malts from other cereals protein than rice, both of which constituents are In Africa many malts are produced from considered undesirable sorghum and, to a lesser extent, from millets. In Other adjuncts used are: refined maize starch, the Republic of South Africa commercial produc- wheat and wheat starch, rye, oats, potatoes, tion is of the order of 1000 m litres annually tapioca, triticale, heat treated (torrefied or micro- and home brewing may be of the same order nized)cereals, cereal flakes. Micronization invol- (Novellie, 1977) ves heating grains to nearly 200oc by infrared Wheat malt is used in the production of wheat radiation while torrefication achieves similar malt beers. Examples of these and their character temperatures by use of hot air(Palmer, 1989). istics are shown in Table 9.3 In grains treated by either method the vapourized Malts made on a pilot scale from U. K.grown water produced disrupts the physical structure triticales were evaluated by Blanchflower and of the endosperm, denaturing protein and par- Briggs(1991). Viscosities of resulting worts were tially gelatinizing starch. Digestibility is thus high due to pentosans, particulaly arabinose and increased and these products are also used in xylose. Hot water extracts after five days germina- cattle feeds and whole-grain baked products. tion were 302-324 litre degree per kg. FilteredMALTING, BREWING AND DISTILLING 225 countries to supplement malt with alternative Solubility of proteins is decreased and some sources of soluble sugars or starch capable of flavour may be introduced through their use if conversion to soluble sugars. adequate treatment temperatures are used in The principal adjuncts, as such non-malt addi- processing them. Heat treated cereals can be tives are described, are rice, maize grits and added to malt before grinding; their extract yield cereal starches. Adjuncts contribute virtually no is increased if they are precooked before use. enzymes to the wort so hydrolysis of their starch Investigations with extruded cereals gave poorer depends upon those enzymes present in the malt extract yields than traditional adjuncts (Briggs et to which they are added. Use of adjuncts is al., 1986). common practice in the U.S.A. and this is one Sorghum was used more in the U.S.A. when reason for the preference there for the higher maize was in short supply during World War 11, enzyme-containing six-row barleys. and it is used to a significant extent in Mexico In the U.S.A. 38% of total materials used in today. It has a lower fat and protein content and brewing (excluding hops) was reported to be a higher extract than maize and it thus has some contributed by adjuncts (Pyler and Thomas, merit. 1986). Of this 46.5% was corn grits, 31.4% rice Barley and wheat starch have a lower gelatiniza￾and 0.7% barley. Sugars and syrups accounted tion temperature than maize and rice starch, for the remaining 21.4%. hence digestion may occur at mash temperatures. The form in which rice is added is the broken It is usual, however, to premash maize, rice, grains that do not meet the requirements of milled wheat and barley etc. by cooking with a small rice. As the quality of the products of fermenta- amount of malt before adding them to the mash. tion is little affected by the nature of the adjunct, Addition of barley provides a means of reducing the choice is usually made purely on economic the nitrogen content of the wort. It is disallowed, grounds. This is not related only to the price per however, by the German beer law for the produc￾tonne of the adjunct because the yield of extract tion of bottom-fermented beers in which only is not the same from each. Tests for extraction barley-malt, hops, yeast and water are allowed. carried out in the laboratory generally give higher Top-fermented beers follow the same regulations values than those obtained in the commercial but wheat malt may be included (Narziss, 1984). practice. Pyler and Thomas quote 78% for rice For special beers, pure beet-cane-invert-sugar is and 74% for maize grits in the brewhouse and allowed. 87-94% and 85-90% respectively in the laboratory (American SOC of Brewing Chemists procedure). Malts from ot,er cereals Maize grits also contain higher levels of fat and protein than rice, both of which constituents are In Africa many malts are produced from considered undesirable. sorghum and, to a lesser extent, from millets. In Other adjuncts used are: refined maize starch, the Republic of South Africa commercial produc￾wheat and wheat starch, rye, oats, potatoes, tion is of the order of 1000 m litres annually tapioca, triticale, heat treated (torrefied or micro- and home brewing may be of the same order nizec!) cereals, cereal flakes. Micronization invol- (Novellie , 1977). ves heating grains to nearly 200°C by infrared Wheat malt is used in the production of wheat￾radiation while torrefication achieves similar malt beers. Examples of these and their character￾temperatures by use of hot air (Palmer, 1989). istics are shown in Table 9.3. In grains treated by either method the vapourized Malts made on a pilot scale from U.K.-grown water produced disrupts the physical structure triticales were evaluated by Blanchflower and of the endosperm, denaturing protein and par- Briggs (1991). Viscosities of resulting worts were tially gelatinizing starch. Digestibility is thus high due to pentosans, particulaly arabinose and increased and these products are also used in xylose. Hot water extracts after five days germina￾cattle feeds and whole-grain baked products. tion were 302-324 litre degree per kg. Filtered