Brewing beer traditionally involves four basic ingredients: water, malted barley, hops and yeast. But for centuries brewers have experimented with various additions (known as «adjuncts» in English) to create unique flavours, colours and characteristics in their beer. Adjuncts can add a whole new dimension to a beer, enhance aromas, add flavour and change the beer's texture and body.
In this article we focus on adjuncts used during the brewing process itself, and do not cover additions used during fermentation, such as hops, fruit, oak, spices and more.
Why use adjuncts in beer brewing?
Adjuncts give the brewer the opportunity to adapt and improve beer recipes in various ways. Here are some of the main reasons to use adjuncts:
1. Unique flavour experiences: Adjuncts such as honey, spices, fruit, candi syrup or liquorice can give the beer unique and exciting flavours. From sweet and fruity to complex and spicy, adjuncts add an extra dimension to the beer's flavour profile.
2. Colour adjustment: Certain adjuncts such as dark malt, caramel malt or special sugars can change the colour of the beer. This makes it possible to create varying shades, from pale and golden to dark and deep.
3. Texture and body: Adjuncts such as oats or wheat can improve the beer's texture and give a fuller mouthfeel. At the same time, using sugar can adjust the body and give a drier or more balanced beer.
How and when to use adjuncts in beer?
Adjuncts during the mash
Some adjuncts can be added during the mash, together with the malted barley. This includes unmalted grains such as corn or rice, which can give a lighter body and contribute sweetness to the beer. Other examples are special sugars or fruit that add extra flavour and complexity.
Adjuncts during the boil
Most adjuncts are added during the boil. During this process, adjuncts such as spices, herbs, fruit or candi syrup can be added to the brew kettle. The boil has several advantages: it sterilises the adjuncts, helps release flavours and aromas, and reduces the risk of contamination in the beer.
Examples of adjuncts used during the boil
Candi syrup
Candi syrup is a type of sugar often used in Belgian beer styles. It adds sweetness and contributes a rich, deep colour. See our range from Candi Syrup, recognised as the best candi syrup on the market. We also have several beer kits that include it in the recipe.
Fruit
Fruit, either fresh fruit or fruit purée, can also be added during the boil to give the beer a fruity character. Popular fruits for brewing include berries, citrus fruits and tropical fruits.
Spices and herbs
Spices and herbs are another common addition during the boil. They can give the beer a unique and interesting flavour profile.
Recipes using adjuncts
American lager
Ingredients for a 25L batch:
- 4 kg Pilsner malt
- 1 kg flaked corn
- 15g Saaz hops (60 minutes)
- 25g Saaz hops (10 minutes)
- 2 packs SafLager S-23
OG: 1.050, FG: 1.012, IBU: 20, EBC: 8
The corn added in the mash helps lighten the body of the beer and gives it a sweet, subtle flavour.
Oatmeal stout
Ingredients for a 25L batch:
- 4 kg Maris Otter malt
- 1 kg flaked oats
- 500g Chocolate malt
- 250g Black malt
- 20g East Kent Goldings hops (60 minutes)
- 30g East Kent Goldings hops (10 minutes)
- 2 packs SafAle S-04 or Lallemand Nottingham Ale
OG: 1.060, FG: 1.016, IBU: 30, EBC: 80
The oats added in the mash give the beer a full and creamy texture.
Japanese lager
Ingredients for a 25L batch:
- 4 kg Pilsner malt
- 1 kg flaked rice
- 15g Sorachi Ace hops (60 minutes)
- 25g Sorachi Ace hops (10 minutes)
- 2 packs SafLager W-34/70 or Lallemand Diamond Lager
OG: 1.050, FG: 1.012, IBU: 25, EBC: 7
The rice added in the mash gives the beer a light and dry character.
Belgian Dubbel
Ingredients for a 25L batch:
- 6 kg Pilsner malt
- 500g D-180 dark candi syrup (added during the boil)
- 20g Saaz hops (60 minutes)
- 30g Saaz hops (10 minutes)
- 2 packs SafAle BE-256
OG: 1.066, FG: 1.016, IBU: 22, EBC: 38
The candi syrup from Candi Syrup added during the boil gives the beer its characteristic sweetness and deep colour, which is essential for Belgian Dubbels.
Experiment with your homebrew
Using adjuncts when brewing can give your beer an extra dimension by adding unique flavours, changing the colour and improving texture and body. By experimenting with different adjuncts, you can create beers that stand out and suit your personal preferences. At Brewshop you will find Norway's largest range of ingredients and brewing equipment to explore and improve your brewing skills. So seize the opportunity, be creative and create your own signature beers.
Happy brewing! Feel free to contact us if you would like advice and tips on ingredients and equipment.
