Maltodextrin in all grain brewing? Does anyone do this?

[Silver_Is_Money]

Maltodextrin is relatively commonly used in extract brewing to give the beer a more full body and assist with head retention. Does anyone utilize it for these same reasons in their all grain brewing?

I'm becoming more and more of the opinion that Carapils does not really accomplish much, and if the hope for added maltodextrin in all grain brewing is why Carapils is used, then why not go directly to the source and have full confidence that you are getting the maltodextrin you are hoping for with Carapils?

 

[bleme]

All-grain brewers have a big toolbag for adding body to their beers. Carapils, maltodextrin, lactose, flaked barley, wheat and oats all have their place.

 

[Silver_Is_Money]

Agreed! But as for Carapils, this guys exbeeriment seems to prove that Carpils are pretty much useless.

http://brulosophy.com/2016/11/28/de...ous-beer-characteristics-exbeeriment-results/

 

[bleme]

That is an interesting exbeeriment. I'm sure I've used Carapils if it was in someone else's recipe that I was making, but I've never figured it in my own recipes. This is mostly because I am a penny pincher and buy wheat in bulk. I don't usually use maltodextrin for the same reason. That stuff is just too expensive!

 

[hezagenius]

I use maltodextrin in my all grains. I get a pretty high attenuation (~85%) so my beers end up being around 1.010. I'm trying to get them to about 1.014-1.016 so I usually add half a pound of maltodextrin near the end of the boil. This is on top of the typical 15-20% of flaked wheat/oats I use in my grain bill. It works great for adding body.

 

[bleme]

Just an FYI, I just checked Amazon to see if they had maltodextrin any cheaper than my LHBS. The stuff packaged for brewing is actually more expensive there, but they have a sports powder called Carbo Gain that is 100% maltodextrine! If you buy the 8lb tub, it is $3 per pound, or $2.50 per pound in the 12 pound bag.

If you are using it in all your beers, that can be a significant savings.

I also found a review on Williams Brewing saying that he uses maltodextrine for all his yeast starters. That one had me laughing!

 

[Silver_Is_Money]

I also found a review on Williams Brewing saying that he uses maltodextrine for all his yeast starters. That one had me laughing!

That is a good laugh! And thanks for the Amazon.com info.

I use maltodextrin in my all grains. I get a pretty high attenuation (~85%) so my beers end up being around 1.010. I'm trying to get them to about 1.014-1.016 so I usually add half a pound of maltodextrin near the end of the boil. This is on top of the typical 15-20% of flaked wheat/oats I use in my grain bill. It works great for adding body.

That's exactly why I'm going to start using it. As far as I can tell, it isn't supposed to impart any flavors. Only body.

 

[day_trippr]

All-grain brewers have a big toolbag for adding body to their beers. Carapils, maltodextrin, lactose, flaked barley, wheat and oats all have their place.

And another tool in the bag: mash temperature profile.

Want dextrins? Strike hotter...

Cheers!

 

[Silver_Is_Money]

And another tool in the bag: mash temperature profile.

Want dextrins? Strike hotter...

Cheers!

This works also! But at the cost of lower efficiency.

 

[MXDXD]

Never on purpose.
But it can come in handy when you missed a few degrees during the mash.

I did use it for the first time yesterday, and it was my 75th brew. 3-4 degrees below target at mash, and 1 gravity point over my Pre-Boil Target. Oh and I was brewing a Stout.

I mean, it certainly needed a perfect storm of factors, but I was really happy to have Maltodextrin on hand.