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Adjunct Grains can loosely be defined as grains which add flavor, color, body or other desirable attributes to beer, but lack the enzymes necessary to convert their own starches into fermentable sugars. Adjuncts must be mashed and must be mashed in the presence of other grains [usually pale malt] which have sufficient enzymes to convert the starch to fermentable sugars. See our Grain Facts page for a more complete discussion of grains.
One pound prices:
Full sack prices for adjuncts are on the grain malt page.
Corn Sugar (dextrose) is used in brewing to raise the alcohol level in beer without adding body or flavor. Limit your sugar to about one pound per five gallon batch of normal gravity wort for best results. Too much sugar can cause problems with fermentation since sugar provides none of the nutrients yeast need to thrive in your wort.
Belgian Candi Sugar: Some of the world’s most fascinating beers are made with a small addition of Belgian Candi Sugar. Suitable for Belgian Dubbels or Triples, Nut Brown Ales, some British Ales, use your imagination! One pound will add a slight residual sweetness and unique flavor to a 5 gallon batch.
Fruit Flavors for beer should be used sparingly. You can add them at bottling time. These easy extracts can even be used after brewing. Just put a drop in a glass and pour a beer on top!
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