[IBD(양조사 시험) 준비]Unit 2 Lesson 2 - Adjuncts
IBD(Institute of Brewing and Distilling) 의
GCB(General Certificate in Brewing)
시험 준비 세번째 시간, Adjuncts
Adjuncts는 맥주에 당분을 제공하는 맥아 이외의 곡물, 설탕 등등을 말한다. 흔히 쓰는 재료로는 밀, 귀리, 쌀 등이 있지.
맥주순수령에 어긋나므로 패스하자. 라고 하고싶다. 하지만 뉴잉이 BJCP에 등재된 마당에 Adjunts를 빼고 양조를 논한다는 건 있을 수 없는 일이지.
이 단원의 목표는 다음과 같다.
1.Explain what an adjunct is and outline the role that adjuncts play in brewing beer.
2. Identify the various forms and sources of adjuncts. Describe their repective uses, andvantages, and disadvantages.
3. Explain what specialty malts are and describe how they are produced.
4. Outline the typical usage rates of specialty malts and describe their impact on beer and beer style.
5. Give an overview of high gravity brewing. Identify the advantages and disadvantages of this brewing practice.
※ IBD 의 학습 내용은 저작권으로 보호받고 있기 때문에, 관련 포스팅은 목표들만 답하는 식으로 작성할 계획이니 참고 부탁드립니다.
1.Explain what an adjunct is and outline the role that adjuncts play in brewing beer.
1) Adjuncts can provid new flavours, dolurs, and process benefits.
2) Reasons for Using Adjunct
- Beer styles
- Flavour, body
- Flavour stability : by reduce the amount of lipids in the wort.
- Reducing fullness : rice or maize
- Local crops
- Cost benefit
- Increasing brewhouse capacity
- Brewhouse processing
- Fermentability
- Physical/colloidal stability
- Foam stability
- Colour
- Gluten-free : Sorghum and buckwheat
2. Identify the various forms and sources of adjuncts. Describe their repective uses, andvantages, and disadvantages.
1) The various forms : raw, malted, flakes(pressure-cooking), torrefied(heated by hot air), flour, syrup
3. Explain what specialty malts are and describe how they are produced.
1) EBC, SRM
2) Category
3) Specialty Base Malt
- Vienna : 6-9 EBC / Strong, nutty, toffe flavour / good level of extratct(75-80%)
- Munich : 10-20 EBC / light caramel, honey / good level of extract(75-80%)
4) High temperature kilning and roasting Malt.
- Amber : 40-70 EBC / baked biscuit and toasted / 3-5% of the total grist.
- Brown : 90-120 EBC / mild coffe and biscuit / 3-5% of the total grist.
- Chocolate malt : 900 - 1,200 EBC / Coffe and mild burnt toast / 3-5% of the total grist.
- Black malt : 1.200 - 1.500 EBC / sharp, dry, astringent, and burnt / 3-5% of the total grist.
5) Stewed and kilning Malt..?
- Production : The moisture in the green malt is increased to 50%. The malt is then loaded into a roasting drum, where the temperature is raised from 50 to 70. This process converts the endosperm into a sweet, sugary liquid.
- Crystal malt : 10-400 EBC / toffe and caramel / 5-10% of the total grist
6) Roasted Barley : 1,200-1,500 EBC / sharp, dry, acidic, astringent, and burnt / up to 10% of the total grist.
4. Outline the typical usage rates of specialty malts and describe their impact on beer and beer style.
5. Give an overview of high gravity brewing. Identify the advantages and disadvantages of this brewing practice.
1) High Gravity brewing is where we brew wort at a higher gravity than what is required to produce the final beer. And it dilluted to their sales gravity before packaging.
2) Advantages
3) Disadvantages
