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Old 02-17-2013, 05:22 PM   #1
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Default Irish Red

I'm looking to put something together for St Patrick's day. Given that it's a month away, I should have just enough time. I saw the following recipe on the web, and I'm interested to give it a go.

1.7kg Coopers Real Ale kit
500gms Dry Malt Extract
100gms Maltodextrin
100gms Crystal Malt
50gms Roasted Barley
Kit yeast or ale yeast of your choice

I have the Coopers, 500gm Spraymalt, 60L Crystal and roasted barley on hand. What I don't have is the maltodextrin, nor can I get it here. I do have some munich malt on hand though. Can I steep 100gm of the munich with the crystal and roasted barley to produce some dextrins and increase mouth feel? Would I be risking a starch haze?


On Tap: Cooper's European Lager
On Tap: Smoked Porter
Carboy 1: Don't Kill Kenny Irish Red
Carboy 2: empty
Carboy 3: empty
Aging: Welch's White - 1 gal
Aging: Cranberry/black cherry - 1 gal
Aging: JOAM - 1 gal
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Old 02-18-2013, 01:23 AM   #2
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Maltodextrin is a unfermentable carbohydrate. It adds body and mouthfeel to a low-gravity beer. You could try some toasted rolled oats in place of the malto for the mouthfeel. I use oats for a creamy texture in some styles of beers. Just a thought.........
New River Brewery & Co. Making home brew since 2012.
Primary- Dundalk Secondary-Dark Wheat Porter. Bottled-Chocolate Stout & Dawson's Multigrain Red. On Tap-Oud Bruin de Table Farmhouse Ale & Speckled Heifer Ale.
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Old 02-18-2013, 02:47 AM   #3
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Can you get carapils? Another name that I have seen for that is maltodextrine.
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