Jason Halter

Recipes 

Trying to make a cream ale... Have all my stuff that i want. Got myself a quart of hi-malt glucose(liquid). How much should a guy use, roughly for the middle of the road mouthfeel effect. Is a quart too much for a 5 gallon batch.

I plan to use vanilla in the secondary.

casebrew

Recipes 

Hi-malt glucose? Unfamiliar term. How about malto-dextrin?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

david_42

Recipes 

That's a new one! I've found two descriptions, but they are very different: Malt Extract, Maltrose, Dextrose, Maltotriose, Saccharides. And Liquid glucose with malto-dextrin

Neither source talks about usage or percentages. Any additional info on your's?

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casebrew

Recipes 

Liquid glucose with malto-dextrin? That sounds like pre-mashed malt syrup, the maltose chains having been broken down into glucose? Probably a good addition to all-extract recipes.

Perhaps this question would be better asked on the Extract forum?

__________________
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

boo boo

Recipes 

Nope, no malt in that mixture. It's just simple sugars. I've used a litre of it
to bump up the abv of my brews when doing canned extract kits. You won't
get mouthfeel from it. It will just ferment out. To get some extra mouthfeel, try adding some malto-dextrine powder to your boil.

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