Adjuncts in Homebrewed Beer: Introduction for Beginners

What Are Adjuncts and Why Use Them?

Common adjuncts used in homebrewing include grains, fruits, spices, and sugars

In brewing, adjuncts are any ingredients added to beer beyond the four traditional components: water, malted barley, hops, and yeast. They serve as supplementary sources of fermentable sugars and can significantly influence the character, flavor, and mouthfeel of your finished beer.

The Role of Adjuncts in Beer

Contrary to what some brewing purists might suggest, adjuncts aren't just cost-cutting measures. They play several important roles in brewing:

• Add unique flavors, aromas, and colors to your beer
• Lighten body and color in certain styles (like American lagers)
• Increase alcohol content without adding heaviness
• Improve head retention and stability
• Create distinctive regional beer styles
• Allow for creative experimentation in homebrewing

While the German Reinheitsgebot (beer purity law) of 1516 limited ingredients to water, malted barley, and hops (yeast wasn't yet understood), brewing traditions around the world have long embraced a wider variety of ingredients. Belgian brewers, for instance, have historically obtained fermentables from diverse sources, creating some of the world's most celebrated beer styles.

Types of Adjuncts for Homebrewing

Adjuncts can be broadly categorized into two main groups based on when they're added to the brewing process: mashable adjuncts and kettle adjuncts.

Mashable Adjuncts

Mashable adjuncts contain starch that needs to be converted to sugar before it can be used by brewer's yeast. These starchy adjuncts must be mashed, which means that enzymes degrade the starch to fermentable and unfermentable sugars and dextrins.

Rice

Contributes a light, dry character and produces a crisp, clean beer with less body. Used in many commercial American lagers.

Flavor contribution: Neutral, slightly dry

Common forms: Flaked rice, rice hulls, rice syrup

Corn (Maize)

Adds a subtle sweetness and smooth mouthfeel. Creates a lighter-colored beer with a distinctive character.

Flavor contribution: Slight sweetness, corn-like

Common forms: Flaked corn, corn grits, corn sugar

Oats

Creates a silky, creamy mouthfeel and adds body. Essential in oatmeal stouts and increasingly popular in New England IPAs.

Flavor contribution: Creamy, slightly nutty

Common forms: Flaked oats, oatmeal, malted oats

Wheat

Enhances head retention and creates a distinctive tangy flavor. Essential in wheat beers and adds protein haze.

Flavor contribution: Tangy, bready

Common forms: Flaked wheat, wheat malt, torrified wheat

Rye

Adds a spicy, distinctive character and dryness. Creates complexity in many beer styles.

Flavor contribution: Spicy, peppery, dry

Common forms: Flaked rye, rye malt

Unmalted Barley

Provides a grainy flavor and helps with head retention. Often used in Irish stouts.

Flavor contribution: Grainy, slightly harsh

Common forms: Flaked barley, torrefied barley

Kettle Adjuncts

Kettle adjuncts already contain soluble sugar and don't need to be mashed. These adjuncts are added to the wort during the boil and are called kettle adjuncts. This group includes a wide variety of sugars and syrups.

Honey

Adds fermentable sugars and subtle honey notes. Different varieties impart different flavors.

Flavor contribution: Varies by type, floral to earthy

Common use: 5-15% of fermentables

Maple Syrup

Contributes complex sugars and subtle maple character. Most flavor is lost in fermentation.

Flavor contribution: Subtle maple, caramel notes

Common use: 5-10% of fermentables

Belgian Candi Sugar

Adds fermentable sugars without body. Available in various colors for different flavor impacts.

Flavor contribution: Caramel, toffee, dark fruit

Common use: 5-20% of fermentables

Molasses

Provides dark color and rich, complex flavors. Use sparingly as it can dominate.

Flavor contribution: Rich, dark, slightly bitter

Common use: 2-5% of fermentables

Brown Sugar

Adds subtle caramel notes and fermentable sugars. Fully fermentable.

Flavor contribution: Mild caramel, molasses notes

Common use: 5-10% of fermentables

Fruit

Adds fruit character, fermentable sugars, and sometimes acidity. Can be added in boil or secondary.

Flavor contribution: Varies by fruit type

Common use: 0.5-2 lbs per gallon

Flavor Adjuncts

Beyond providing fermentable sugars, many adjuncts are used primarily for their flavor contributions:

Coffee

Adds roasty, coffee flavors. Can be added as beans, grounds, or cold brew.

Pairs well with: Stouts, porters, brown ales

When to add: Secondary or at bottling

Spices

Adds complexity and distinctive character. Common spices include cinnamon, nutmeg, clove, and coriander.

Pairs well with: Winter ales, Belgian styles, wheat beers

When to add: Last 5-15 minutes of boil or secondary

Vanilla

Contributes smooth, sweet vanilla notes. Use beans, not extract for best results.

Pairs well with: Porters, stouts, brown ales

When to add: Secondary fermentation

When to Add Adjuncts in the Brewing Process

The timing of adjunct addition is crucial to achieving the desired effect in your beer. Different adjuncts require different handling, and the point at which you add them can significantly impact the final result.

The timing of adjunct addition is crucial for extracting the desired flavors and characteristics

Adding Adjuncts During Mashing

Mashable adjuncts are added during the mashing stage, where they're mixed with malted barley. The enzymes from the barley convert the starches in both the barley and the adjuncts into fermentable sugars.

Gelatinization Considerations

Before the enzymes in the mash can break down the starch in cereal adjuncts, the starch must be gelatinized. Different adjuncts have different gelatinization temperatures:

Handling Different Mashable Adjuncts

• For adjuncts with low gelatinization temperatures (wheat, oats, rye), simply crush and add directly to your mash.
• For adjuncts with high gelatinization temperatures (corn, rice), either:
  • Use pre-gelatinized forms like flaked or torrified versions
  • Create a cereal mash by cooking the adjunct with a small amount of malted barley before adding to the main mash
• For extract brewers, perform a partial mash with your adjuncts and some base malt to convert the starches.

Adding Adjuncts During the Boil

Kettle adjuncts are added during the boil. Since they already contain fermentable sugars, they don't need enzymatic conversion.

Best Practices for Kettle Adjuncts

• Turn off the heat when adding sugary adjuncts to prevent scorching
• Stir thoroughly to ensure complete dissolution
• Add with at least 15 minutes left in the boil to ensure sanitization
• Consider adding later in the boil for better hop utilization
• For spices, add in the last 5-15 minutes to preserve volatile aromatics

Adding Adjuncts During or After Fermentation

Some adjuncts are best added during or after primary fermentation to preserve their delicate flavors and aromas.

Secondary Fermentation Adjuncts

• Fruit: Often added to secondary to preserve fresh fruit character
• Coffee: Can be added as cold brew at bottling or as beans/grounds in secondary
• Vanilla beans: Split and added to secondary for 1-2 weeks
• Oak chips or cubes: Added to secondary for woody, vanilla notes
• Dry spices: Can be added in a sanitized mesh bag for easy removal

Balancing Adjuncts with Base Ingredients

Using adjuncts successfully requires thoughtful consideration of how they'll interact with your base ingredients. The goal is to create a harmonious beer where adjuncts enhance rather than overwhelm.

Precise measurement of adjuncts is key to achieving balance in your beer

How Much Adjunct to Use

Finding the right amount of adjunct to use is crucial. Too little may go unnoticed, while too much can create an unbalanced beer.

Pairing Adjuncts with Beer Styles

Different adjuncts complement different beer styles. Here are some classic pairings:

Light Lagers

Complementary adjuncts: Rice, corn, light honey

Why it works: These adjuncts lighten body and flavor, creating the crisp, clean character expected in light lagers.

Wheat Beers

Complementary adjuncts: Wheat (obviously), orange peel, coriander, fruit

Why it works: These adjuncts enhance the refreshing, zesty character of wheat beers.

Stouts & Porters

Complementary adjuncts: Oats, coffee, chocolate, vanilla, lactose

Why it works: These adjuncts complement and enhance the roasty, rich character of dark beers.

Tips for Balancing Adjunct Character

Do

• Start with less adjunct than you think you need – you can always add more in future batches
• Consider the beer style and how the adjunct will complement it
• Adjust other recipe elements to accommodate adjunct contributions
• Take detailed notes for future reference
• Use fresh, high-quality adjuncts for best results

Don't

• Add too many different adjuncts in one beer – complexity can become muddled
• Expect adjuncts to fix a flawed base beer
• Forget to account for adjunct contributions to fermentables
• Ignore the impact on mouthfeel and body
• Skip sanitization for adjuncts added post-boil

Simple Adjunct Beer Recipes for Beginners

Ready to try brewing with adjuncts? Here are three approachable recipes that showcase different types of adjuncts and how they can enhance your homebrewed beer.

From left to right: Honey Blonde Ale, Coffee Oatmeal Stout, and Citrus Wheat Beer

Recipe #1: Honey Blonde Ale

This approachable blonde ale uses honey as a kettle adjunct to add subtle sweetness and aroma while boosting alcohol content without adding body.

Ingredients (5 gallons/19 liters)

• 7 lbs (3.2 kg) Pale Malt Extract
• 1 lb (0.45 kg) Local Honey (added during last 15 minutes of boil)
• 0.5 lb (0.23 kg) Crystal 15L Malt (steeped)
• 1 oz (28 g) Cascade Hops (5.5% AA) - 60 minutes
• 0.5 oz (14 g) Cascade Hops (5.5% AA) - 15 minutes
• Safale US-05 American Ale Yeast
• Priming sugar for bottling

Brewing Instructions

1. Steep crushed Crystal malt in 2.5 gallons (9.5 liters) of water at 150-160°F (65-71°C) for 30 minutes.
2. Remove grains, bring to a boil, and turn off heat.
3. Add malt extract, stirring to dissolve completely.
4. Return to boil, add 60-minute hop addition.
5. With 15 minutes remaining, add 15-minute hop addition and honey.
6. Cool wort to 65-70°F (18-21°C), transfer to fermenter, and top up to 5 gallons (19 liters).
7. Aerate thoroughly and pitch yeast.
8. Ferment at 65-70°F (18-21°C) for 2 weeks.
9. Bottle or keg with appropriate priming sugar.

Expected OG: 1.052 | Expected FG: 1.010 | ABV: ~5.5% | IBU: ~25

Adjunct Tip: Different honey varieties will contribute different flavors. Lighter honeys (clover, orange blossom) provide subtle character, while darker honeys (buckwheat, avocado) contribute more pronounced flavors.

Recipe #2: Coffee Oatmeal Stout

This rich stout uses two adjuncts: oats for a silky mouthfeel and coffee for a complementary roasty flavor.

Ingredients (5 gallons/19 liters)

• 6 lbs (2.7 kg) Dark Malt Extract
• 1 lb (0.45 kg) Flaked Oats (partial mash)
• 0.5 lb (0.23 kg) Chocolate Malt (partial mash)
• 0.5 lb (0.23 kg) Roasted Barley (partial mash)
• 0.5 lb (0.23 kg) Crystal 60L Malt (partial mash)
• 1.5 oz (42 g) East Kent Goldings Hops (5% AA) - 60 minutes
• 4 oz (113 g) coarsely ground coffee beans (added to secondary)
• Wyeast 1084 Irish Ale Yeast or White Labs WLP004
• Priming sugar for bottling

Brewing Instructions

1. Conduct a partial mash with flaked oats and specialty grains in 1.5 gallons (5.7 liters) of water at 150-155°F (65-68°C) for 45 minutes.
2. Strain liquid into brew kettle, rinse grains with 1 gallon (3.8 liters) of hot water.
3. Top up to 3 gallons (11.4 liters), bring to a boil, and turn off heat.
4. Add malt extract, stirring to dissolve completely.
5. Return to boil, add hops, and boil for 60 minutes.
6. Cool wort to 65-68°F (18-20°C), transfer to fermenter, and top up to 5 gallons (19 liters).
7. Aerate thoroughly and pitch yeast.
8. Ferment at 65-68°F (18-20°C) for 1-2 weeks.
9. Transfer to secondary fermenter and add coffee beans (in a sanitized mesh bag) for 24-48 hours.
10. Bottle or keg with appropriate priming sugar.

Expected OG: 1.058 | Expected FG: 1.016 | ABV: ~5.5% | IBU: ~35

Adjunct Tip: The coffee character will develop over time. For a more subtle coffee note, use 2-3 oz for 24 hours. For stronger coffee presence, use 4-6 oz for 48 hours.

Recipe #3: Citrus Wheat Beer

This refreshing wheat beer uses wheat as a mashable adjunct and orange peel and coriander as flavor adjuncts.

Ingredients (5 gallons/19 liters)

• 4 lbs (1.8 kg) Wheat Malt Extract
• 2 lbs (0.9 kg) Light Malt Extract
• 1 oz (28 g) Hallertau Hops (4.5% AA) - 60 minutes
• 0.5 oz (14 g) Hallertau Hops (4.5% AA) - 15 minutes
• 1 oz (28 g) Sweet Orange Peel - 5 minutes
• 0.5 oz (14 g) Coriander Seed (crushed) - 5 minutes
• Wyeast 3944 Belgian Witbier Yeast or White Labs WLP400
• Priming sugar for bottling

Brewing Instructions

1. Bring 3 gallons (11.4 liters) of water to a boil, then turn off heat.
2. Add malt extracts, stirring to dissolve completely.
3. Return to boil, add 60-minute hop addition.
4. With 15 minutes remaining, add 15-minute hop addition.
5. With 5 minutes remaining, add orange peel and crushed coriander.
6. Cool wort to 65-70°F (18-21°C), transfer to fermenter, and top up to 5 gallons (19 liters).
7. Aerate thoroughly and pitch yeast.
8. Ferment at 65-72°F (18-22°C) for 2 weeks.
9. Bottle or keg with appropriate priming sugar.

Expected OG: 1.048 | Expected FG: 1.012 | ABV: ~4.7% | IBU: ~18

Adjunct Tip: Use sweet orange peel, not bitter orange peel, for a more pleasant citrus character. Fresh-grated zest can also be used but add it in the last minute of the boil to preserve the aromatic oils.

Common Mistakes and Troubleshooting

Even experienced brewers can run into challenges when working with adjuncts. Here are some common issues and how to address them.

Identifying and solving problems is part of the learning process when brewing with adjuncts

Mistake #1: Using Too Much Adjunct

The Problem

Excessive use of adjuncts can lead to fermentation problems, overwhelming flavors, or beer that doesn't taste like beer anymore.

Signs You've Used Too Much

• Stuck fermentation or incomplete attenuation
• Overpowering adjunct flavor that masks other beer characteristics
• Excessive sweetness or dryness
• Poor head retention or unusual mouthfeel

How to Fix It

For an already brewed batch:

• Blend with a non-adjunct beer of similar style
• Add additional hops to balance sweetness if appropriate
• For stuck fermentation, add yeast nutrients and rouse or repitch yeast
• Give it time—some adjunct flavors will mellow with age

Prevention

Start with smaller amounts of adjuncts than recipes suggest, especially for strong-flavored ingredients. You can always add more in your next batch.

Mistake #2: Poor Adjunct Preparation

The Problem

Improper preparation of starchy adjuncts can lead to poor extraction, hazy beer, or stuck mashes.

Signs of Poor Preparation

• Slow or stuck runoff during lautering
• Lower than expected original gravity
• Starch haze in the finished beer
• Grainy, raw flavors in the finished beer

How to Fix It

For an already brewed batch:

• Extended conditioning may help with some flavor issues
• For starch haze, try using a product with amylase enzymes
• Fining agents may help with clarity issues

Prevention

• Ensure proper gelatinization of starchy adjuncts
• Use rice hulls when brewing with high percentages of huskless grains
• Consider using flaked or pre-gelatinized forms of high-gelatinization adjuncts
• Conduct an iodine test to confirm complete starch conversion

Mistake #3: Contamination from Adjuncts

The Problem

Adjuncts added after the boil can introduce wild yeast or bacteria if not properly sanitized.

Signs of Contamination

• Off-flavors: sour, medicinal, or funky notes not appropriate to style
• Continued fermentation in bottles leading to overcarbonation or "gushers"
• Pellicle formation or unusual growth in fermenter
• Unexpected turbidity or rope-like strands in beer

How to Fix It

For an already contaminated batch:

• If caught early, pasteurization might salvage the batch
• In some cases, aging can transform it into an interesting "wild" beer
• Often, the best solution is to learn from the experience and start fresh

Prevention

• Sanitize all adjuncts added after the boil
• For items that can't be chemically sanitized, consider:
  • Soaking in high-proof, neutral spirits
  • Brief pasteurization in oven (for spices, etc.)
  • Adding during the last 5 minutes of the boil
• Use mesh bags for easy removal of solid adjuncts

Mistake #4: Ignoring Adjunct Impact on Recipe Balance

The Problem

Failing to adjust other recipe elements to accommodate adjunct contributions can lead to unbalanced beer.

Signs of Recipe Imbalance

• Higher or lower alcohol content than expected
• Inappropriate body for the style (too thin or too heavy)
• Unbalanced sweetness or bitterness
• Clashing flavors between adjuncts and other ingredients

How to Fix It

For an already brewed batch:

• Blending with another beer can help balance flavors
• Extended aging may help flavors meld
• Adjust serving temperature to emphasize or de-emphasize certain characteristics

Prevention

• Account for fermentable contributions from adjuncts in your recipe calculations
• Adjust base malt quantities when using large amounts of fermentable adjuncts
• Consider how adjuncts will affect final gravity and mouthfeel
• Adjust hop additions to balance sweetness from certain adjuncts

Frequently Asked Questions About Brewing with Adjuncts

Understanding adjuncts helps you make informed decisions for your homebrewing recipes

Can adjuncts completely replace base malts?

No, adjuncts should generally not completely replace base malts. Most adjuncts lack the enzymes needed to convert their own starches into fermentable sugars. Barley malt provides these essential enzymes, as well as proteins, vitamins, and minerals that yeast need for healthy fermentation.

While some beers can be brewed with very high adjunct percentages (up to 40-50% for some styles), you'll almost always need some base malt. The exception would be if you're using only fermentable sugar adjuncts (like honey or cane sugar) and malt extract, which has already had its starches converted to sugars.

How much adjunct is too much?

The "right" amount of adjunct varies by type and beer style, but there are some general guidelines:

• Starchy adjuncts (rice, corn, wheat): Generally keep below 40% of the grain bill. Beyond this, you may encounter conversion or lautering issues.
• Sugar adjuncts (honey, maple syrup): Keep below 20% of fermentables to avoid stressing yeast or creating a cidery character.
• Flavor adjuncts (spices, coffee): Start with much less than you think you need—you can always add more, but you can't take it out.

The best approach is to start conservative and increase in subsequent batches if desired. Remember that adjuncts should enhance your beer, not dominate it.

Do I need special equipment to brew with adjuncts?

For most homebrewing with adjuncts, no special equipment is needed beyond your standard brewing setup. However, a few items can be helpful:

• Mesh bags: Useful for containing solid adjuncts during boil or fermentation
• Rice hulls: Not equipment, but essential when using high percentages of huskless grains to prevent stuck mashes
• Secondary fermenter: Helpful when adding adjuncts after primary fermentation
• Cereal cooker: For advanced brewers using raw grains with high gelatinization temperatures

Extract brewers can easily use most adjuncts without any additional equipment, making them a great way to experiment with different flavors.

Will adjuncts affect the shelf life of my beer?

Adjuncts can impact shelf life in several ways:

• Fruit adjuncts: May reduce shelf stability due to additional compounds that can oxidize
• Spices: Some spice compounds can fade relatively quickly
• Sugar adjuncts: Generally improve shelf stability by reducing protein content
• Grain adjuncts: Can either improve or reduce stability depending on type

To maximize shelf life when using adjuncts:

• Ensure complete fermentation before packaging
• Be extra careful about sanitation with post-boil adjunct additions
• Store beer cool and dark to preserve adjunct flavors
• Consider the style—some adjunct beers are meant to be consumed fresh

Can I use adjuncts in extract brewing?

Absolutely! Extract brewing is actually an excellent way to experiment with adjuncts. Here's how to approach different types:

• Kettle adjuncts (sugars, syrups): Simply add during the boil
• Flavor adjuncts (spices, fruit): Add during boil, at flameout, or in secondary as appropriate
• Starchy adjuncts (grains): Conduct a partial mash with some base malt to convert starches

For extract brewers, adjuncts provide an easy way to create unique beers without the complexity of all-grain brewing. Many of the recipes in this guide can be adapted for extract brewing with minimal changes.

How do adjuncts affect the nutritional profile of beer?

Different adjuncts can significantly alter the nutritional profile of beer:

• Calorie content: Sugar adjuncts may increase alcohol without adding body, potentially increasing calories
• Gluten content: Rice, corn, and sorghum can reduce gluten levels compared to all-barley beers
• Antioxidants: Fruit adjuncts and certain grains like buckwheat can increase polyphenol content
• Vitamins and minerals: Adjuncts like oats can add nutritional elements not present in barley

While beer should never be considered primarily as a health food, certain adjuncts can contribute positive nutritional elements. For those with dietary restrictions, adjuncts can make beer more accessible (e.g., gluten-reduced beers using rice or sorghum).

Conclusion

Brewing with adjuncts opens up a world of creative possibilities for homebrewers. From lightening the body of a summer lager with rice to creating a complex, coffee-infused stout, adjuncts allow you to craft beers that express your unique brewing vision.

Remember that successful brewing with adjuncts requires understanding their properties, proper preparation, and thoughtful integration into your recipes. Start with modest amounts, take detailed notes, and don't be afraid to experiment. Some of the world's most beloved beer styles rely heavily on adjuncts—from Belgian witbiers with their orange peel and coriander to rich oatmeal stouts.

As you gain experience, you'll develop an intuitive sense of how different adjuncts interact with other ingredients and how they can be used to achieve specific flavor profiles. The recipes and guidelines in this article provide a starting point, but the true joy of homebrewing lies in making each batch your own.

So gather your ingredients, heat up your brew kettle, and start exploring the fascinating world of brewing with adjuncts. Your next favorite homebrew is waiting to be created!

The satisfaction of enjoying a unique beer crafted with your own choice of adjuncts is unmatched