Description
Maltodextrin – for fuller beer with better mouthfeel
Maltodextrin is a non-fermentable polysaccharide used in brewing to increase body and mouthfeel without adding sweetness or affecting flavor. It is particularly useful in beer styles where a rounder and fuller experience is desired, such as stouts, porters, brown ales, and low-alcohol beer types.
Dosage:
Approx. 5–20 g per liter of wort, depending on the desired effect. Add towards the end of the boil, or with extract in extract brewing.
Benefits:
- Increased body and fullness without noticeable sweetness
- Improved head retention
- Neutral taste – does not affect hop flavor or aroma
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