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Old 11-03-2010, 06:12 PM   #1
gravlbely
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Default Maltodextrin Substitute?

I'm brewing a porter today and wanted to add maltodextrin but my LHBS doesn't keep a supply of the stuff and I was wondering what I can use as a substitute. Possibly: LME, Molasses, Maple Syrup, etc. I've never used maltodextrin before in a beer so I have no idea. However, I've taken a gal. of 1st runnings of a stout, boiled it down for an hour and a half to get a syrup and added it to the last 20 mins. of the boil before. Came out great. Should I just do this with my porter?

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Old 11-03-2010, 06:18 PM   #2
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How about using some Cara-Pils?

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Old 11-03-2010, 06:21 PM   #3
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Originally Posted by gravlbely View Post
I'm brewing a porter today and wanted to add maltodextrin but my LHBS doesn't keep a supply of the stuff and I was wondering what I can use as a substitute. Possibly: LME, Molasses, Maple Syrup, etc. I've never used maltodextrin before in a beer so I have no idea. However, I've taken a gal. of 1st runnings of a stout, boiled it down for an hour and a half to get a syrup and added it to the last 20 mins. of the boil before. Came out great. Should I just do this with my porter?
Maltodextin gives you body and mouthfeel. You definitely do not want to use molasses and maple syrup as a sub. This will probably give you the opposite of what you want. Try flaked wheat, flaked barley, or carapils.
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Old 11-03-2010, 06:38 PM   #4
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Maltodextin gives you body and mouthfeel. You definitely do not want to use molasses and maple syrup as a sub. This will probably give you the opposite of what you want. Try flaked wheat, flaked barley, or carapils.
I'm actually brewing BM's black pearl porter http://www.homebrewtalk.com/f126/bla...rter-ag-24243/. It calls for maltodextrin and lactose in the boil. I'm already using flaked oats in the mash. I don't really want to change the grain bill, that's why I'm looking for a substitute in the boil. Maybe I should just do the boil down method I originally did with the stout?
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Old 11-03-2010, 07:22 PM   #5
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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.

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Old 11-03-2010, 08:23 PM   #6
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Or you can mash at a higher temp to retain more of the dextrin long chain sugars, try 158.

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Old 11-03-2010, 08:41 PM   #7
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I'm gonna do the boil down method this time and get some maltodextin for the next batch and compare the two. The only thing is, I'll have to adjust for pulling out a gal from the first runnings and it'll be hard to recreate w/out doing so and truly compare the two. Oh well, RDWHAHB, right? BTW, I found Lactose at my local health foods store, and they said they would start carrying Maltodextrin if I asked them too.

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Old 11-03-2010, 10:43 PM   #8
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Another source of MD is stores that cater to body builders.

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