DAlexander
Well-Known Member
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?