What is an Adjunct
An adjunct is an ingredient that is added to a beer as a supplement, not as a necessity. A beer could have been made without it.

Examples:
Unmalted grains, like flaked wheat, flaked corn, rice oats…
other grain products like corn syrup, molasses, or just plain sugar
The whole grains like White wheat Rye malt are not considered adjuncts when used for a major part of the sugars , but if added to get an extra effect then could be considered as one.

Why do we use adjuncts in beer? Quite a few reasons really.
With the big boys, it used to be to cut the cost. Basic American beers
But sometimes it’s for a certain flavor,, like Rye or Molasses
Sometimes they are used to get a desired effect. Head retention, dryness, lighter body.
Other time they are used to adjust the gravity.

All of the flaked grains… Wheat, rye, corn, rice…. Are not malted and have been thru an extra process of gelatinization (cereal mash) to get them ready for mashing.
Gelatinization is taking the unmalted grain and boiling for ½ hour or so to get their starches ready for mashing.
This mush is then dumped into your mash tun and mashed as normal as these adjuncts usually need the help of the barley to convert over.

Sugar type adjuncts don’t need to be mashed. They can be added directly to the boil, or to a fermenter. (dont know if I should give the warning about adding white sugar to the fermenter, or let them find out for themselves:)

A lot of people frown on adjunct use, but Belgian beers are heavy adjunct users. Invert sugar, candi suger, rock sugar,, all considered adjuncts.

Dont be afraid to use an adjunct, they have been part of beer for hundreds maybe thousands of years.