barleywade
Well-Known Member
I was brewing Ed Worts robust porter recipe but realized I did not have the 8oz of malto dextrin. I was contemplating using lactose instead. Any idea how this will affect my beer and also how much should I used?
Substituting Maltodextrin
- Thread starter barleywade
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maltodextrin adds body to a beer without adding any actual sweetness or flavor.
lactose will add a slight sweetness.
lactose will add a slight sweetness.
barleywade
Well-Known Member
Would you add the same ammount in your opinion to a porter? I was going to add 12oz of dextrin to 7.5 gallons?
If you're asking me... I never add sugars to my beers so I can't really give an answer.
If I want more body, I just mash at a higher temp.
If I want more sweetness, I just add more crystal malts.
If I want more body, I just mash at a higher temp.
If I want more sweetness, I just add more crystal malts.
barleywade
Well-Known Member
That is what I was looking for, thanks
Lactose is about twice as sweet to the average person as MD. But, MD can vary by a factor of 5 depending on the final composition.
I'd go with half as much lactose, but if this is a mash or PM, raising the mash temperature 2F is probably a better choice.
I'd go with half as much lactose, but if this is a mash or PM, raising the mash temperature 2F is probably a better choice.
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