Adjuncts
Key: L = Degrees Lovibond, G = Gravity
Sugars/Malts (1lb/1gal)
 L G Description
Belgian Candi Sugar (clear)
0.5° 1.036 Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Candi Sugar (amber)
75° 1.036 Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Candi Sugar (dark)
275° 1.036 Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Brown Sugar
40° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Dark Brown Sugar
60° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Corn Sugar
1° 1.037 Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Demerara Sugar 1° 1.041-42 Imparts mellow, sweet flavor. Use in English ales.
Dextrose (glucose) 1° 1.037 Imparts a mild sweet taste and smoothness. Use in English beers.
Dry Malt Extract Varies 1.044 Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)
Invert Sugar NA 1.046 Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for priming.
Lactose NA 1.043 Adds sweetness and body. Use in sweet or milk stouts.
Licorice Stick NA NA Adds a smooth flavor to stouts, porters, holiday ales and flavored beers.
Lyle's Golden Syrup 0° 1.036 Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Maple Syrup
35° 1.03 Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
Maple Sap 3° 1.009 Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
Molasses 80° 1.036 Imparts strong sweet flavor. Use in stouts and porters.
Rice Solids 0.01° 1.04 Lightens flavor without taste. Use in American and Asian lagers.
Sucrose (white table sugar) NA 1.046 Increases alcohol. Use in Australian lagers and English bitters.
Syrup Malt Extract Varies 1.033-1.037 Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).
Treacle 100° 1.036 Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.

 

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A Brewer may substitute other things for a proportion of the malt, for various reasons; the alternative sources of extract are called adjuncts. Some adjuncts are used because they introduce necessary characteristics to a beer. For instance, the intense flavor of Guinness reflects the use of roasted barleys and malts in the grist. At the other extreme, some of the delicate character of Budweiser clearly originates in the rice that it contains, and the use of this material also allows for the product to have good taste along with a very pale color. Some Brewers will use adjuncts such as wheat flour because they be-lieve they provide foam-enhancing substances to beer.

During fermentation, certain adjuncts such as flaked barley, crystalmalt, black malt, liquid malt extract, corn, malted wheat, and oatmeal may be added toinfluence the flavor and character of the beer. The type and amount depends on the beer being brewed. Different adjunts produce various combinations of beer flavor, color, and body.