Adding Maltodextrin to Extract Brews - Page 2 - Home Brew Forums
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Old 01-24-2007, 04:19 AM   #11
feedthebear
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Sep 2006
Utah
Posts: 695
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I'd recommend Carapils for any brew that would otherwise be all extract. My peach cream ale was all extract and it has hardly any mouth feel to it.

I used 8oz. of Carapils in my hazelnut stout. Best beer I've ever tasted. I'm planning to use 4oz to 8oz in every beer I make now as long as I'm in doing extract brewing. But I should also say that I like my beers to be on the maltier side.
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Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

 
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Old 10-26-2010, 12:32 PM   #12
pjcampbell
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Jun 2010
Fayston, VT
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Is maltodextrin not fermentable? It will not add to the alcoholic content?

 
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