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Old 05-22-2010, 04:43 AM   #1
Aug 2008
Posts: 100
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So lets say that I use 1/2 cup or a full cup of Molasses in my recipe. I also like to use Maltodextrin to give my brews body and a head. I think you know where I am going with this. Since Molasses isn't fully fermented, wont 8 oz
of Maltodextrin and a cup of Mollasses make my home brew to thick? Is there a formula of how much Maltodextrin to use when you are also using Mollasses? Or will I be fine with a cup of Molasses and 8 oz of Maltodextrin?

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Old 05-22-2010, 10:39 AM   #2
Captain Damage
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Apr 2008
Lowell, Massachusetts
Posts: 1,230
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As I understand it, the sugars in molasses - the stuff that makes it thick - are almost completely fermentable. A cup of molasses didn't add any significant body to my oatmeal stout.
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel is Special B)


pujwI HIq Mild Ale
KPA Khitomer Pale Ale

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Old 05-22-2010, 02:44 PM   #3
Jan 2010
Saskatoon, Canada
Posts: 77

I used 200g grams of cooking molases in my latest bitter, I didn't notice any body from it but it sure adds a lot of flavour and some colour.

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