Maltodextrin 500g

Maltodextrin – Unfermentable Additive for Body and Foam Stability

Maltodextrin is a polysaccharide produced from starch hydrolysis. In home brewing, it functions as a non-fermentable carbohydrate, as standard brewers' yeast strains cannot metabolise it. This property allows brewers to increase final gravity and modify beer texture without affecting alcohol content or adding fermentable sugars.

Key effects on finished beer:

• Raises final gravity by approximately 0.004 SG per 225 g added to 10 L

• Increases perceived mouthfeel and beer viscosity

• Supports foam stability and head retention

• Contributes no detectable flavour or sweetness (dextrose equivalent < 20)

Usage guidelines:

Add maltodextrin during the last 10–15 minutes of the boil to ensure dissolution and sanitation. For a 20 L batch, a dose of 225g provides a mild increase in body, while 450g delivers a more substantial change in mouthfeel and gravity.

The powder dissolves readily in hot water. For best results mix with a small volume of warm wort or water before adding to the kettle to avoid clumping.

Storage:

Store in a cool, dry, airtight container away from moisture, as the powder is hygroscopic. Shelf life is approximately 2 years under proper conditions.