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Old 01-13-2013, 05:18 PM   #11
Jan 2013
Kalamazoo, MI, Michigan
Posts: 5

I brew Gluten Free because I am celiac and if you don't use Maltodextrin the head is terrible, one thing you don't ever want in your life is bad head. Around 90% of the recipes that I have made called for 8oz of maltodextrin at 5 min remaining, the stuff takes some time to blend into the wort, but if you are brewing gluten free it is pretty much essential as sanitation. I use it in my 5 gallon size brews, but then again, this is gluten free so for the "normal" people out there a little less might be ok. Further, only 5% of Maltodextrin is fermentable so I suppose it doesn't matter too much, it also adds a little extra solids in the yeast cake during fermentation (just an FYI).

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Old 01-31-2013, 12:47 PM   #12
Jun 2010
Fayston, VT
Posts: 201
Liked 1 Times on 1 Posts

Can you guys recommend how much maltodextrin to add to an extract Blonde ale that otherwise has no specialty grains? Would 8oz per 5 gallons still be appropriate or would that be too much body for a Blonde ale?

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Old 01-31-2013, 01:19 PM   #13
Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,110
Liked 79 Times on 71 Posts

You may want to look up a free download program called Brewmate. That may help you out.

There are some others available also.

...check out the threads appearing at the bottom of the page also.
I drink therefore I am.

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