Medically reviewed by Suzanne Fisher, RD Maltodextrin is a carbohydrate additive that improves food texture and extends shelf life.Taking high amounts of maltodextrin may raise your blood sugar levels ... hey guys, brewing a porter, and since my LHBS doesn't have carapils 3L, i'm going to use maltodextrin to increase mouthfeel and body. it's a 60 minute boil with DME and a late LME addition.
hops @ 60, 30, 5. Thanks! -size What circumstances would entail the use of maltodextrin in an all grain beer? Is maltodextrin a suitable substitute for dextrin malts like carapils?
maltodextrin vs glucose, Any first hand (positive/negative) experiences using maltodextrin in an all grain beer? Any medal winners? Howdy. I have a quick question about improving mouthfeel in general. If you end with an end result that seems a bit thin or week, where back sweetening isn't enough, and flavoring isn't an option, will Maltodextrin do the trick?
maltodextrin vs glucose, Seems to have a lot of promise based on the beer brewing posts... Long story short, due to a inaccurate thermometer, I massed at 149 instead of 154, missed my final gravity (under) by 5 points and am considering adding maltodextrin to bring some body back. This is a brown ale recipe that finished at 1.014 but was suppose to finish at 1.019. I've tasted it... The only substitute for maltodextrin is to use a dextrin malt in the mash. The other adjuncts you listed will all ferment out and make the beer drier.
Since you liked the results you got with the stout, why not try it in the porter? Boiling down wort creates unfermentable complex sugars. Maltodextrin is about 12% fermentable (according to Austin Homebrew and somewhere else that I'm too lazy to look up and cite right now), so you may see just a little action when you add it, but the other 88% goes to adding body to your brew. As mentioned above, lactose is typically used to sweeten beer, and will work fine unless you're lactose intolerant.
