Description
Maltodextrin 500 g – for fuller beer with better mouthfeel
Maltodextrin is a non-fermentable polysaccharide used in brewing to add body and mouthfeel without noticeable sweetness and without affecting flavour. It is useful in beer styles where you want a rounder, fuller experience, such as stout, porter, brown ale and low-alcohol beer.
Because the yeast cannot convert maltodextrin to alcohol, it stays in the beer and adds fullness.
Features
- More body and fullness without noticeable sweetness
- Improved head retention
- Neutral flavour, does not affect hop flavour or aroma
- Pack size: 500 g
Dosage
About 5–20 g per litre of wort, depending on the desired effect. Add towards the end of the boil, or together with the extract when extract brewing.
Frequently asked questions about maltodextrin
How much maltodextrin should I use?
About 5–20 g per litre of wort. For 20 litres this is about 100–400 g. Start low if you are unsure.
When should maltodextrin be added?
Towards the end of the boil, or together with the extract if you brew with malt extract.
Does maltodextrin make the beer sweeter?
Not noticeably. Maltodextrin adds body and mouthfeel without noticeable sweetness. If you want more sweetness, lactose is often used.
Which beer styles suit maltodextrin?
Stout, porter, brown ale and low-alcohol beer, where the beer might otherwise be thin.
Related
Betaling
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