Using Yeast & Adjunct in Beer

Using Yeast & Adjunct in Beer The Role of Yeast in Brewing Beer When you imagine beer, yeast is probably not the first word that comes to brain. Water is natural, grain is necessary, and hops are intriguing, but what does yeast do?

Some consider yeast to be the most vital beer ingredient of them all. This is because it is the yeast that makes the alcoholic satisfied. More specifically, the response between the yeast and the sugars and carbohydrates is what leads to the formation of alcohol and carbon dioxide.

Yeast is also well-known as brewer’s yeast, although other species are used for brewing as well. There are two major types of yeast used in brewing: top-fermenting, also known as ale, baker’s, and budding yeast, and bottom-fermenting.

Top and floor refer to where the yeast settles, so it makes sense that top-fermenting tends to have a darker color. The beers you know as ales are brewed with this type of yeast. The settling of the substance at the bottom naturally results in a clear beer. Lagers are made with bottom-fermenting yeast.

As the source of fermentation, beer yeast is very important to the brewing process as all the other main ingredients.

Brewing With Adjunct Grains :There are numerous styles of beer that require grains other than malted barley, including certain styles of Belgian Ale, English Ale, and yes, even German beers. The grains used in these beers are often referred to as adjunct grains:

Flaked Wheat – Wheat is mandatory brewing adjunct if you want to brew your own Hefeweizen or American Wheat Beer. E.C. Kraus carries Red Wheat Malt, White Wheat Malt, and Wheat Malt Extract to provide your brew wheat flavor and body. Use 50-75% wheat malt in your grain bill for Weizenbier, or 1-2% to help head withholding in any beer style.

Flaked Rye – Want to brew your own Rye Pale Ale or German Roggenbier? Briess Rye Malt contributes a unique, spicy and grainy flavor reminiscent of bourbon. You’ll want to utilize this brewing adjunct grain sparingly, as rye has a leaning to stick together in the mash kettle. You’ll rarely see more than 10-20% of malted rye in a grain bill (3.7° Lovibond). Another option is Flaked Rye, which gives the crisp, dry rye flavor, except with more body and more extractable sugar than malted rye.

Oats Shop Brewing Kettles – If you would like to brew an Oatmeal Porter or Oatmeal Stout, you have to use oats! Regular, unmalted, whole-grain oats contribute flavor and head retention to your brew, but

not much fermentable sugar. Flaked Oats are pre-gelatinized to make their starches accessible as fermentable sugar, but they’ll also do wonders for head retention and body.

Flaked Corn – Corn, or maize, when used as a brewing adjunct must be cooked, then mashed with barley malt to take out fermentable sugars. Flaked Corn is pre-gelatinized, making starches accessible, and can be added directly to the mash. Corn adds basically no color to beer, but contributes some sweet, corn flavor.

Flaked Rice – Rice, usually in the form of rice syrup, is often added to American Light Lagers in place of malted barley because it’s inexpensive and doesn’t contribute much flavor or color. Flaked Rice accomplishes the same task, resulting in a dry, crisp beer. Rice Hulls are often added to brews made with a lot of wheat or rye to avoid a stuck mash.

Just have a look on our official website TBI Pro Brew Supply and check out our services. Speak to us at 682-647-1267 and order now to get yeast and other ingredients from TBI Pro Brew. Enjoy the taste of beer from breweries at TBI Pro Brew Supply in Haltom City even more when you appreciate the finesse that goes into each and every batch!