Ol' Grog
Well-Known Member
In my quest to "understand" the brewing process and to increase sweetness in my brews, I am getting confused on these two terms.
I thought maltiness is refering to sweetness, but I think I'm wrong. A "maltier" brew does not mean a sweeter flavor, right? I would actually have to add something like what I came across below:
Sucrose - table sugar, cane sugar, beet sugar, dehydrated cane juice
priming & boosting ABV if you don't mind a cidery flavor
alpha D-fructose + beta D-glucose = sucrose
Dextrose - Brewer's sugar Priming & boosting ABV without that cidery flavor
Maltodextrin - MD, malto dextrin (not to be confused with Dextrin Malt which is the grain form)
non-fermentable used to boost body & mouthfeel
Lactose - Milk sugar - non-fermentable used to add sweetness
Maltose - the main fermentable derived from barley
Glucose - half of a Maltose, also found in honey and corn syrup. ABV booster
Fructose - fruit sugar, found in honey, corn syrup and high-fructose corn syrup ABV booster
Invert sugar - glucose + fructose (but slightly different twists)
belgian candy sugar - slightly caramelized invert sugar
But I'm confused. What could I add to increase the sweetness? If I add cane sugar, I crank up the ABV and make for happy yeast, but not necessarily the sweetness. Fructose would have the same affect, right?
Where would I add, and what exactly, of the _ose family to increase sweetness factors? If I add it at the secondary stage, I'm concerned that all I'm doing is starting the CO2 affect early, as in bottling. Not really crazy about adding fruit to my kegs.
I thought maltiness is refering to sweetness, but I think I'm wrong. A "maltier" brew does not mean a sweeter flavor, right? I would actually have to add something like what I came across below:
Sucrose - table sugar, cane sugar, beet sugar, dehydrated cane juice
priming & boosting ABV if you don't mind a cidery flavor
alpha D-fructose + beta D-glucose = sucrose
Dextrose - Brewer's sugar Priming & boosting ABV without that cidery flavor
Maltodextrin - MD, malto dextrin (not to be confused with Dextrin Malt which is the grain form)
non-fermentable used to boost body & mouthfeel
Lactose - Milk sugar - non-fermentable used to add sweetness
Maltose - the main fermentable derived from barley
Glucose - half of a Maltose, also found in honey and corn syrup. ABV booster
Fructose - fruit sugar, found in honey, corn syrup and high-fructose corn syrup ABV booster
Invert sugar - glucose + fructose (but slightly different twists)
belgian candy sugar - slightly caramelized invert sugar
But I'm confused. What could I add to increase the sweetness? If I add cane sugar, I crank up the ABV and make for happy yeast, but not necessarily the sweetness. Fructose would have the same affect, right?
Where would I add, and what exactly, of the _ose family to increase sweetness factors? If I add it at the secondary stage, I'm concerned that all I'm doing is starting the CO2 affect early, as in bottling. Not really crazy about adding fruit to my kegs.