
Maltodextrin, 1 kg
Maltodextrin can be added for fine-tuning the body and mouthfeel without affecting the flavour.
- Enhanced Body and Mouthfeel: Maltodextrin adds a fuller, creamier texture to beer, improving the overall drinking experience, especially in lighter or thinner styles.
- Improved Head Retention: It stabilizes foam and enhances head retention, ensuring a visually appealing and lasting beer head.
- Non-Fermentable Sweetness Balance: Maltodextrin contributes a subtle sweetness perception without increasing alcohol content, balancing flavors in hop-forward or bitter beers.
Description
Maltodextrin is a polysaccharide (complex carbohydrate) commonly used in beer brewing to enhance body, mouthfeel, and head retention. It is a non-fermentable sugar derived from starch (often corn, rice, or potatoes) that yeast cannot convert into alcohol, making it an effective tool for adjusting the final characteristics of a beer without increasing its alcohol content.
Key Functions in Beer Brewing
- Improves Body and Mouthfeel: Maltodextrin adds a sense of fullness or creaminess to beer, particularly in styles that benefit from a richer mouthfeel, such as stouts, porters, and hazy IPAs.
- Increases Sweetness Perception: While not sweet itself, maltodextrin can subtly enhance the perception of sweetness, balancing hop bitterness in certain styles.
- Enhances Head Retention: By contributing to the beer’s protein content, maltodextrin can help stabilize the foam, leading to better head retention.
- Adjusts Final Gravity: Since it does not ferment, it remains in the beer, increasing the final gravity and contributing to the overall density.
Usage in Brewing
- Maltodextrin is often added during the boil or fermentation process.
- The typical dosage ranges from 5 to 15 grams per liter (0.5%–1.5% by weight), depending on the desired effect.
- It is available in powdered form and is easy to dissolve in hot wort.
When to Use Maltodextrin
- To thicken a thin beer, especially if the mash didn’t produce enough unfermentable sugars.
- To adjust the body of low-alcohol beers that might otherwise feel watery.
- To enhance the creaminess of specialty beers like milk stouts.
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