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Old 03-02-2006, 09:31 PM   #1
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Default Maltodextrin

ok I am looking for a non fermentable sugar that will add sweetness to a malt based beverage but not raise the ABV.

How sweet is Maltodextrin and will it do the trick?

Basicly what I am doing is trying to make a clone of Mikes Hard Lemonaide. After talking to a brewery rep I think I got the basic concept down. It kinda shocked the hell outa him when I told him my plans and he said I was real close, but the sweetness factor is kinda stumping me.

So far this is what I have come up with . . . I havent worked out the amounts

  • 2 Row mashed and fermented
  • Real Lemon Lemon Juice/ maybe with a couple actual lemons for the hell of it
  • a sweetener - I'm sure lactose would work but then I would be farting up a storm so I'm looking for another alternative
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Old 03-02-2006, 11:07 PM   #2
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FWIW, I don't believe malto-dextrin adds any perceivable sweetness.

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Old 03-02-2006, 11:14 PM   #3
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MD just adds body and mouthfeel, it really isn't sweet. This comes up frequently and I've run across something called xylose - "a sugar extracted from wood or straw; used in foods for diabetics" Further reading says it is absorbed in the small intestine and isn't fermentable. I haven't tried it, since I don't have a lactose problem (oddly enough I do seem to have a problem with fructose, so best I ferment it).

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Old 03-02-2006, 11:39 PM   #4
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Stevia

Its very sweet, and a nice herbal sweet. I would recommend you taste some before you dump it into a batch of beer. It was banned from the U.S. at one point in time... I think it had something to do with the fake-sugar industry "pursueding" the FDA.

I love the stuff myself, its great in tea.

http://www.herbshop.com/stevia.htm

If you do end up brewing with it.. I would love to know how it works with hops. I imagine it would pair with hops just as good as malt, if not better.
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Old 03-02-2006, 11:55 PM   #5
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Another reason to go all-grain. You can adjust the mash temp and add sweetness, and not worry about screwing with any of that additional stuff.

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Old 03-03-2006, 12:29 AM   #6
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All grain . . .

Hmmmm

I was planning on doing this batch as an all grain now that you mention it. . .


So if I wanted something pretty freeking sweet (has to balance out the lemons) what temp you think I need to mash at?

Let me see if I can put together a temp recipie, I'm at work tonight and dont have acess to promash so will have to see if I can spell recipator correctly

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Old 03-03-2006, 01:58 AM   #7
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Quote:
Originally Posted by LupusUmbrus
FWIW, I don't believe malto-dextrin adds any perceivable sweetness.
I used it in my wheat beer. There is certainly not much sweetness in it, so I woud agree with this statement.
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Old 03-03-2006, 02:04 AM   #8
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Quote:
Originally Posted by Pumbaa
  • Real Lemon Lemon Juice/ maybe with a couple actual lemons for the hell of it
I would use frozen lemonade for a variety of reasons. First you would get some sugars from it, but most important is you would not risk bitterness from the rind. You could also add some citrus blend from the winemaking section.
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Old 03-03-2006, 02:16 AM   #9
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Quote:
First you would get some sugars from it, but most important is you would not risk bitterness from the rind.
Yeah I thought about frozen vs real leamon lemon juice but I can get plenty of fermentables from the malt. I'm not worried about too much bitterness from the rind. I wouldnt be using very many whole leamons (maybe 2 for 5 gallons) and I actually like a slice of leamon in my leamonaide when I make it.

I'm thinking of doing a higher temp mash now but am wondering if I mash at lets say 160 what kinda of a ratio am I going to end up with of fermentables vs unfermentables.

I'm also thinking I could just throw in a camdian tablet b4 I bottle and add some sugar to it gets to the sweetness I am looking for. As I remember it Mikes Hard Leamonaide isnt that carbonated if at all.
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Old 03-03-2006, 02:24 AM   #10
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Quote:
Originally Posted by Pumbaa
I'm also thinking I could just throw in a camdian tablet b4 I bottle and add some sugar to it gets to the sweetness I am looking for. As I remember it Mikes Hard Leamonaide isnt that carbonated if at all.
Trying to remember what it tasts like myself. I love the stuff. As I recall it taste more wine like then ale like. What kind of yeast are you thinking to use? Wondering what a cider yeast would do... doesn't cider yeast come out more on the sweeter side? You thinking to use any hops?
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