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)|
|"The Manual of Brewing" by Egbert Grant Hooper, 1891, page 165.|
|Analysis of raw grain|
|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|
|The Brewers Analyst, by R. Douglas Bailey, 1907, page 232|