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Old 02-28-2012, 08:37 PM   #1
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Default Using Dextrin as a fermentable sugar?

I have read on this site that there are various forms of dextrin (not dextrose) designed for beer can be used. I was wondering if I can use yellow or brown dextrins instead? Can anybody tell me the difference between dextrin and dextrin malt? Thank you!


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Old 02-28-2012, 08:43 PM   #2
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Maltodextrin is a sweetener used in beer to give it more mouth feel. It also can lend a cream ale sort of quality. But it's only 5% fermentable. That's why it lends mouth feel.


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Old 02-28-2012, 08:49 PM   #3
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ok but I think yellow and brown dextrin is not maltodextrin or I can be mistaken?
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Old 02-28-2012, 09:20 PM   #4
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Here's a link to the wiki page about all colors of dextrins; http://en.wikipedia.org/wiki/Dextrin
So in a word,no.
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Old 02-28-2012, 11:09 PM   #5
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Alright well it was worth a shot. So to make it absolutely clear, yellow and brown dextrins cannot be used as a fermentable sugaar?
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Old 02-28-2012, 11:23 PM   #6
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Non of them can. But the white maltodextrin can be used to increase mouth feel.
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Old 02-28-2012, 11:26 PM   #7
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No, they cannot. Dextrins, as a class, are long-chain sugars which are not able to be broken down by brewer's yeast.
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Old 02-28-2012, 11:29 PM   #8
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That's why the white one is used for mouth feel,& I think some head retention. Maltodextrin only ferments a maximum of 5%.
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Old 02-29-2012, 02:11 AM   #9
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ooo ok thank you very much!


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