TOPIC:

Part of the problem is gelatinisation temperature. Starch may not gelatinise at the temp that the amylases are happy to work. Hence the use of cereal cookers for some adjuncts. Sorghum gelatinises at 80 C so can't be mashed without being cooked and the cooking destroys the amylases. Left to its own devices any grain can break down its sugar but we need it a little quicker than that.

Byo[/url:275mz0bt] recommends adding amylase enzyme after the gelatinization <!-- s:? --><img src="{SMILIES_PATH}/icon_confused.gif" alt="" title="Confused" /><!-- s:? -->

Commercially about 10% of the malt grist is added to the cereal cooker which provides some amylase action in cooker before it is destroyed by the heat. Also, heat stable amylases are added to the cooker in some cases. Providing the malt used is of good diastatic power when the cooked adjunct is returned to the mash tun the hot adjunct will bring the mash to 65ish C in a typical American double mashing system and the malt enzymes will take care of the gelatinised starch.

&amp;quot;HapyAcid&amp;quot;:2msbp0hr wrote: As for the celebration stout, it was a limited edition brew made to commemorate their 10th anniversary so unfortunatly you wont see it around again. I think its popularity surpassed itself thought so i'd imagine they'll brew something similar under a different name in the future. Got a few bottles into our place about two weeks back, might be able to get more in... I'll look into it...[/quote:2msbp0hr]

As promised... Just got in a 24 bottles

"Anything that is not malt, yeast, hops or water"

That does not exclude malted wheat or malted sorghum, for that matter.

The way I have seen the term Adjunct used, is to refer to any unmalted ingredient and I think that it is the most useful way of using the term.

A well modified wheat malt actually has higher Diastatic power than traditional English Pale malt, so it is possible to use it as 100% of the base malt in a grist. The lautering issues can be taken care of with the use of oat or rice hulls.

The problem is actually with the resulting wort, which ends up with unacceptably low levels of Free Amino Nitrogen and is significantly more viscous than a barley malt wort.

By definition, an Adjunct is “something added to another thing but not essential to it”. Therefore, if you can make a beer where 100% of the ingredients are considered adjuncts, there is something wrong with how you are categorising your ingredients.

I think wheat is one of the major exceptions. Brewers generally don't want more than 30% adjunct in their wort and wheat beers regularly top 50%.