Abstract
Adjunct cereals are used in brewing to modify cost, extract yield, flavour profile, and beer body, but their effect on wort filtration and stability depends on cereal composition and mash conversion efficiency. This study evaluates adjunct cereal effects on wort filtration and beer stability under controlled brewing conditions. Barley malt was blended with selected adjunct cereals at different inclusion levels, followed by standardized mashing, lautering, fermentation, and cold storage. Wort viscosity, filtration time, extract recovery, fermentable sugar profile, protein content, beta-glucan concentration, turbidity, and chill haze formation were measured. The results show that higher adjunct levels increased wort viscosity and slowed filtration when starch and cell-wall components were not fully degraded. Proper mash temperature control improved extract recovery and reduced lautering difficulty. Beer stability was mainly affected by residual proteins and polysaccharides during storage. The study shows that adjunct cereals can be used successfully when mash design supports complete conversion and colloidal balance.