Maltodextrin - Body and Head Improver for Beer - 500g, 1kg

Maltodextrin is a non fermentable sugar with a very low sweetness, so can be added to beer to improve body and mouthfeel, improves head retention and can make a beer feel less dry on the palate.

The changes Maltodextrin has on the beer can affect the perceived taste of beer, but maltodextrin itself does not contribute any significant sweetness or flavour, but can help improve the flavours in the beer by improving the density.

Maltodextrin is not fermented by yeast, so it does not increase the alcohol content of the brew.

How to use Maltodextrin

It's recommended to use between 100g - 500g in a 23 litre batch.  It can be added to the mash, the boil, at heat out, just before pitching the yeast or even post fermentation. 

Depending on the recipe you are following or the type of beer you are making, will determine the amount on Maltodextrin you will use in your beer.

Maltodextrin dissolves very quickly. 

Adding Maltodextrin will affect the specific gravity of your beer so you will need to adjust your hydrometer reading to account for the added maltodextrin.

Maltodextrin can be used in all grain brewing and extract brewing and when making homebrew beer kits to add that extra body.

Perfect for making stouts, porters and craft beers that need extra body and will help improve the hop aromas as well as the mouth feel in East Coast style craft beers.

Although yeast can not metabolise maltodextrin, the human body can, breaking down into useable sugars that are easily absorbed by the body. Maltodextrin is used in many quick energy sports drinks to give an added boost of energy.

Maltodextrin is usually made from corn, and can be called corn syrup when added to water and is also used in baking and in many other foods to add body without sweetness.