Jeg tror det var Brew Strong om
adjuncts. Oh yes, spørsmålet kommer opp elleve minutter inn i sendingen: Why not sugar instead of rice? Så tar det selvsagt laaaaang tid og iallfall en reklamepause før de kommer til svaret. Ca 20 minutter ut:
[quote author=Jamil]The interesting thing about rice is, you take rice and add that to the mash, the rice gets converted into maltose and glucose and mainly maltose, just like your barley does. You end up with, it's the same type of enzyme, those barley enzymes, creating the same maltose that it creates from [mumble], it doesn't care what the sugar is,[/quote] [quote author=John Palmer]The difference is, if you're brewing with corn or rice, in the mash, those are going to be converted to maltose, as you say, you're gonna get the same, or nearly the same, wort sugar profile out of those adjuncts that you would from the barley malt itself, but you have less protein. Because those adjuncts do not have the protein levels (bla bla) the stuff that makes the body of the beer.[/quote][quote author=Jamil]Also a lot of the flavor development of malting and the husks that come along with barley that you tend not to have with rice and corn[/quote][quote author=John Palmer]You end up with lighter flavors in that beer, compared to an all-malt beer. And if you add sugars to a beer ... That is changing the sugar profile of the beer, and is gonna change the fermentation profile of the beer, the yeast are gonna act on that sugar profile differently than they would on an all-malt or a malt and starch adjunct mash.
You're gonna get a different flavor profile from adding simple sugars.[/quote]
So there.
Men når det er sagt, en liten mengde sukker kan nok gjøre samme nytten som en liten mengde ris. Med større mengder blir nok ølet noe forskjellig.
