Maltodextrin in AG Brewing?

[bendit]

Hey guys,

I am planning on making a Brooklyn Pennant Ale clone from the Clone Brews recipe book and I have a question regarding the use of maltodextrin.

This book is primarily written for extract brewers. At the end of each recipe there's a little scrawl about what to change if you're making it AG.

The recipe calls for 7oz of maltrodextrin and it's not clear if this should remain in the AG version.

It does call for mashing for 90min at 154f. Would mash schedule compensate for the maltrodextrin?

Thanks guys!

Ben

 

[david_42]

No. You can use dextrine malt. Use about 50% more by weight.

 

[bendit]

But because I control the wort fermentability, wouldn't mashing at a higher temp be equivalent to using generic DME with maltodextrin?

 

[BigEd]

But because I control the wort fermentability, wouldn't mashing at a higher temp be equivalent to using generic DME with maltodextrin?

Sort of, but I would use the dextrin malt and mash at a lower temp. That way you can get improved attenuation and better control over the finish of the beer.