DAlexander

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Im trying to work up a chart to determine the amount of Maltodextrin per gallon to raise the SG of beer or wort by 0.001 or the brix by 0.26. I know that typically brix is a measurement of grams of sucrose/ 100g of solution. But im not sure if that can be directly translated to a measurement of Maltodextrin. Is there a known weight correlation between sucrose and maltodextrin or do I need to determine this through an all day ordeal in the lab?

ajdelange

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A large part of the utility of the Plato scale derives from the fact that an x% w/w solution of 'sugar' has a specific gravity close to that of sucrose regardless of what that sugar is (among the common ones at lest). Thus an x% sucrose solution is, by defintiion, at x °P and so are x% glucose, fructose and invert sugar solutions (though there are small differences). And so on for maltose and even the dextrines (to the point that they are soluble.)

usfmikeb

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Per this table, 1 lb of Maltodextrin yields 40 points in a gallon of water. So, that would be 11 grams to get 0.001 SG in 1 gallon.

http://www.howtobrew.com/section2/chapter12-4-1.html

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

Kaiser

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Larry from Brewer's Friend tested that just recently. He found 43 pppg for maltodextrin. (http://www.brewersfriend.com/forum/viewtopic.php?f=7&t=225#p1768)

Kai

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usfmikeb

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I'm sure there's some differences to be found between different products or even different batches of the same product. Those numbers are close enough that it doesn't matter, given that maltodextrin is an additive to beer, not a primary source of fermentables.

__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

DAlexander

Recipes 

Yup, 20 grams of Maltodextrin diluted with Distilled water to a 100 gram end point read 20 bris on both a refractometer as well as with a hydrometer. It was awfully difficult to dilute the maltodextrin in 70 degree water.