Maltodextrin - 4 oz

AD390

Maltodextrin - 4 oz

AD390

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Item #	AD390
Shipping	Eligible for Free Shipping Program
Availability	California - In Stock Pennsylvania - In Stock
Weight	0.25 LBS

Description

Give your homebrew that refining touch.

Adding Maltodextrin to your extract brew will help you fine-tune the body and mouthfeel without affecting the flavor. The Maltodextrin molecule is a chain of sugars between 4 and 20 dextrose units in length. That means it is only 3% fermentable by brewer's yeast, and so will contribute body to the finished beer. It is naturally present in all finished beers, up to 6% by weight, but the grains that yield it in All Grain brews don’t respond well to steeping in extract batches.

Our maltodextrin is composed of .5% dextrose, 2.5% Maltose, 3.5% maltotriose, 93.5% higher saccharides, and is made from corn. It is often also referred to as Dextrin or Dextrine Powder.

Add to the wort at the same time as the extracts.

Item #	AD390
Shipping	Eligible for Free Shipping Program
Availability	California - In Stock Pennsylvania - In Stock
Weight	0.25 LBS

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Why did you choose this?

MoreFlavor Store

for gluten free beer recipe

James S on Oct 18, 2018

Brewing an American IPA

Ken P on May 16, 2018

mouthfeel and head retention

douglas e. h on Feb 27, 2018

for gluten free beer recipe

James S on Oct 18, 2018

To give body to a brown ale I'm making

Jeff M on Sep 26, 2018

Brewing an American IPA

Ken P on May 16, 2018

My homebrew stouts have been a little thin so hopefully this will help with mouthfeel

Ed F on Mar 31, 2018

mouthfeel and head retention

douglas e. h on Feb 27, 2018

To give body to a brown ale I'm making

Jeff M on Sep 26, 2018

My homebrew stouts have been a little thin so hopefully this will help with mouthfeel

Ed F on Mar 31, 2018

Does this replace the priming sugar?

William Brian Monroe on Jan 11, 2020

BEST ANSWER: I use maltodextrin to add body and mouthfeel, primarily in making rootbeer. It is a polysaccharide and not as easily digestible by yeast as dextrose. Dextrose is chemically identical to glucose. It’s made from corn and easily digested by residual yeast in your finished beer. I would use dextrose or corn sugar for priming. You could also use other simple sugars if you want to add flavor or have residual sweetness from the sugar. The dextrose will be fully digested by the yeast and doesn’t add any noticeable flavor.

Reply
Inaccurate
Brian K on Jan 11, 2020
Purchased on Nov 17, 2018

Reply
Inaccurate
Brian K on Jan 11, 2020
Purchased on Nov 17, 2018

Maltodextrin does not replace priming sugar which is corn sugar (dextrose, glucose). In order to prime beer the yeast must digest the sugar provided to produce CO2 which causes carbonation. Yeast can't digest maltodextrin which is chemically different than corn sugar which yeast can digest.

Reply
Inaccurate
Jonathan Blitz on Jan 12, 2020
Purchased on May 21, 2018

No this is added to your beer in the boil. It adds body to your beer to give more fullness to your brew without changing the flavor or adding taste. I usually add this to my beer for each batch. Give it a try and see the difference in your brew,especially if you are using an extract.