Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 367

Table 16.4 Common beer adjuncts

Reason for use 1,2 Adjunct Origin Typical

concentration

Acid Malt Germany Adjunct for producing high class lagers.

Contains lactic acid, which lowers the mash
pH giving a softer palate than if gypsum is
used for water (liquor) treatment. The
inclusion of a small percentage of this malt is
recommended for all pale lagers. Colour
EBC 3 (SRM 1.6)

Up to 10% of
grist

Amber Malt UK A traditional but rare malt for dry biscuit

fi nishes to bitters and pale milds and
outstanding in dark ales, especially porters.
Colour EBC 50-90 (SRM 20-35)

Up to 20% of
grist

Amber Malt
Diastatic

Belgium Roasted at a lower temperature to preserve

the diastatic enzymes. Indispensable for
recreating historic English beers. Colour
EBC 50-60 (SRM 20-24)

Up to 80% of
grist

Aromatic Malt Belgium Aromatic malt provides a very strong malt

fl avour and aroma. Colour EBC 150-160
(SRM 58-62)

Up to 20% of
grist

Barley Flaked UK Imparts a grainy fl avour and can be used in

quite large quantities in black beers. Can
cause haze problems in paler styles where
the percentage should not exceed 5%. Colour
EBC 3 (SRM 1.6)

Up to 20% of
grist

Barley Roasted UK Raw barley roasted as far as possible to

make the darkest of all grains. Slightly bitter
burnt taste fi nds favour in Irish type stouts
and used sparingly to darken other beers.
Sharp dry bitter fl avour. Colour EBC 1220
(SRM 470)

Up to 10% of
grist

Biscuit Malt Belgium Provides a sweet, biscuit aroma to beer.

Colour EBC 50 (SRM 20)

Up to 15% of
grist

￿ ￿ ￿ ￿ ￿

Black Malt UK Produced by roasting British pale malt as far

as possible without burning. It is the
preferred darkener in sweeter stouts and
porters and can be used for minor colour
adjustments in other beers Strong burnt
coffee fl avour. Colour EBC 1100 (SRM 424)

Up to 10% of
grist

Brown Malt UK Although wood smoked this malt can be

used in old recipes calling for brown malt,
especially if used with a proportion of
Rauchmalz. Brown malt can also add
complexity to styles such as porter and old
ale. Colour EBC 140-160 (SRM 54-62)

Up to 20% of
grist

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