Here is another common use of the word adjunct: Dr. Pratt is also an adjunct professor of Research and Statistics and the author of a number of research papers on various technology related subjects.
Any unmalted grain used in making beer. It's starches must be gelatinized and mashed with the enzymes from malted grains, in order to turn them into sugars. It is very undesirable to put unconverted starches into your beer.
IS ANY FERMENTABLE INGREDIENT ADDED TO BEER EXCEPT FOR MALTED BARLEY AND MALTED WHEAT
An unmalted fermentable ingredient, like honey or sugar. It is used to increase the alcohol or add to the flavor. Adjunct grains, like corn or rice, can be added to lighten the flavor of the beer.
Grains (such as rice, corn, maize, or wheat) used in addition to malted barley to make a beer. They tend to lighten the flavor of a beer and produce alcohol.
The wheat, rice, oats, corn or other fermentable unmalted grain or ingredient that is added to beer to lighten the flavour and to help produce alcohol.
Starches such as corn, rice, and sugar, which dilute the flavor and character of the malt and act as fermentable sugars.
fermentable additive to beer, other than barley.
A loose definition refers to unmalted grains that are added to some beers to increase alcohol content and lighten the flavor. Common examples are flaked barley, rice, corn, maize, oats, etc. A more strict definition calls anything that is added to beer other than water, barley, hops, and yeast an adjunct.
An adjunct is any fermentable grain â€“ typically rice or corn â€“ added to barley malt for beer making. Often used in light-bodied beers, these non-malt substitutes produce cheaper fermentable sugars when added to the mash. Mass-produced (industrial) American beers often contain 30-60 percent adjunct, whereas Northwest craft brews contain no adjuncts. Oregon craft breweries typically use more malt and hops in their recipes than their industrial cousins.
Any unmalted grain used as a source of sugar in brewing.
Unmalted grain used in making beer; its starch must be converted to sugar by malt enzymes in the mash kettle.
Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
A starch source for brewing other than malt. Examples: corn, rice.
A substitute for barley in a beer recipe. It is generally an unmalted cereal. It makes the beer cheaper to produce and serves to lighten the beer as well.
Any non-enzymatic fermentable. Adjuncts include: unmalted cereals such as flaked barley or corn grits, syrups, and sugars.
Any grain added to barley malt for beer making, especially rice, corn, unmalted wheat and unmalted barley. These adjuncts must be gelatinized before mashing. They must be used with a high diastatic powered barley malt to insure diastatic enzymes.
Any substitute unmalted grain or fermentable ingredient added to the mash in order to produce specialized beer, or a lighter, paler, and less malty beer. Examples include wheat, oats, rye, corn, flaked rice, and inverted sugar.
Fermentable substance used instead of traditional grains to make beer lighter-bodied or cheaper.