| adjunct |
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.
출처: www.bodensatz.com/staticpages/index.php
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| adjunct |
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.
출처: www.beerbooks.com/resource/quick/glossary.html
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| adjunct |
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.
출처: andys.northcampus.com/brewterms.htm
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| adjunct |
IS ANY FERMENTABLE INGREDIENT ADDED TO BEER EXCEPT FOR MALTED BARLEY AND MALTED WHEAT AERATE IS TO DESOLVE AIR (OXYGEN) INTO THE UNFERMENTED WORT. ALBUMIN IS PROTEINS IN BEER WHICH AFFECT HEAD RETENTION ALCOHOL IS WHAT IT IS ALL ABOUT ALL GRAIN BEER IS MADE FROM MALTED GRAINS WITHOUT THE USE OF EXTRACTS ALPHA ACID IS THE RESIN OF HOPS WHICH ARE THE BITTER COMPONENT OF HOP FLAVOR. IT IS MEASURED AS A PERCENTAGE BY WEIGHT. ...
출처: www.brewsupplies.com/glossary.htm
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| adjunct |
Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
출처: www.zymurgist.com/glosmid.htm
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