Adjuncts 1880 - 1914

The popularity of adjuncts increased quickly when they were allowed after 1880. By 1914, most breweries used an adjunct of one type or another. The most popular being maize, mostly in flaked form, but occasionally as grits.

There was a very simple reason adjuncts became very popular: price. It was far more economical. Per pound of extract, raw grains could cost less than 50% compared to malt.

Rice provided the most extract per quarter, which I find quite surprising. Though as it cost more than maize, it was less economical.

Here are analyses of maize and rice. If you’re wondering why the extract per quarter is higher in the table below, it’s because these are laboratory extracts, not what could be achieved in a brew house. 

Cost of 1 lb of extract from different grains
grain	extract per quarter	price per quarter (d)	price (d)
malt	88	480	5.45
barley	78	288	3.69
maize	86	218	2.53
rice	96	360	3.75
Source:
"The Manual of Brewing" by Egbert Grant Hooper, 1891, page 165.

Analysis of raw grain
	Granulated		Flaked
	Maize	Rice	Maize	Rice
Oil	0.98	0.76	0.97	0.29
Extract per quarter (336 lbs.)	98.44	102.48	98.78	103.15
,, per cent.	75.9	79.01	76.16	79.53
Total proteids or albuminoids	9.2	8.74	9.5	8.53
Soluble  "  "	0.62	0.41	0.34	0 28
Insoluble  "   "	8.58	7.33	9.2	8.25
Mineral matter or ash	0.3	0.26	0.44	0.32
Moisture	10.72	7.83	6.3	7.43
Source:
The Brewers Analyst, by R. Douglas Bailey, 1907, page 232