Maltodextrin, 1 kg

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.