The significance of fatty acid in the evaluation and use of cereal brewing adjuncts

W. Hunt and J. M. Bushell

Abstract
Abnormally high amounts fat rancidity in adjuncts have been shown to be the source of brewhouse conversion, dextrin, and runoff problems and interference with extract yield and wort attenuation. Ample, amounts of CaS04 in the mash proved beneficial in counteracting the effects of adjunct rancidity and compensated significantly for malt deficient in enzymatic activity.