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Old 09-04-2009, 03:48 PM   #1
Jknapp
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Default Maltodextrin 101

I'm wondering if any one with experience with using Maltodextrin can fill me in on:

1. How you use it: Add to boil? Secondary? At Bottling?
2. What are general ratios/amounts for 5 gallon batches?

I've got a Stout in 2ndary that is a bit dry. I'd like to have the option at the time of bottling to add some sweetness back to the beer, but being a noob, I haven't had experience with this yet.

Since Maltodextrin is slightly fermentable, would that be a liability to add it at bottling (ie bottle bombs)?

Any experience you have with using Maltodextrin - please share..

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Old 09-04-2009, 04:20 PM   #2
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I have not used maltodextrin in a long time but generally up to 8 oz for a five gallon batch. I think it is added toward the end of the boil.

However, im not sure if maltodextrin is what you are looking for. It helps to add body and mouthfeel to a beer. If its too dry maybe consider adding lactose. Its how milk stouts are made and will add a bit of sweetness to the brew

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Old 09-04-2009, 04:27 PM   #3
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+1

Maltodextrin can add body without changing the flavor of the beer - it isn't very sweet.
Lactose, however, is an unfermentable milk sugar.

I use lactose for back-sweetening.

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Old 09-04-2009, 04:50 PM   #4
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Malto Dextrine is about adding body. It can be added right up to adding the priming sugar in the bottling bucket.

I've never used more than 2 oz of the stuff, but some recipes call for more.

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Old 09-04-2009, 06:47 PM   #5
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Quote:
Originally Posted by carbon111 View Post
+1

Maltodextrin can add body without changing the flavor of the beer - it isn't very sweet.
Lactose, however, is an unfermentable milk sugar.

I use lactose for back-sweetening.
That is great info. Maltodextrin = body, NOT so much sweetness.

So then, Lactose users, my same questions apply to the use of lactose. How much is typical for 5 gallons? boil in water? when to add? etc.
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Old 09-04-2009, 06:57 PM   #6
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You can add the lactose to the bottling bucket when you are getting ready to bottle your stout.

My suggestion would be to disolve a few ounces (4 or so) in boiling water, cool, then add it to the bucket bit by bit (sampling as you go with a sanitized wine thief or turkey baster to a small tasting cup) until it's sweetened to your taste. Be careful to stir slowly when mixing it in to avoid introducing a lot of air.

Do the above before you add priming sugar, or you won't know where it's at.

When you know what quantity of lactose is good, next time you make the same stout recipe you can add that amount to the brewpot late in the boil to avoid all the bottling-time-fiddling.

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Last edited by carbon111; 09-04-2009 at 07:03 PM.
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Old 09-04-2009, 07:34 PM   #7
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Quote:
Originally Posted by carbon111 View Post
+1

Maltodextrin can add body without changing the flavor of the beer - it isn't very sweet.
Lactose, however, is an unfermentable milk sugar.

I use lactose for back-sweetening.
Maltodexrine is a sugar as well... just a starch based one.
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Old 09-04-2009, 08:30 PM   #8
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Quote:
Originally Posted by brrman View Post
Maltodexrine is a sugar as well... just a starch based one.
Understood. It's not really very sweet though. The OP wants to sweeten a stout he has in secondary at the moment. Cheers!
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Old 09-05-2009, 02:19 AM   #9
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Can you use lactose to sweeten beers other than stouts? Does this work for other styles?

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Old 09-05-2009, 07:17 PM   #10
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You can use it however you like...there's nothing restricting lactose to any particular style...except maybe Milk Stouts

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Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

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