I picked up a 500g bag of maltose. It's a powdered white substance (just to be clear, it's not DME or maltodextrin).
I'm thinking I might want to use it as an adjunct at some point. What values should I enter into my brewing software for potential and yield? The numbers that are in there are at 1.041 and 88.8%. I'm pretty sure I entered those values myself, but can't remember where I got them from. Logically, though, considering that maltose is a disaccharide made from two glucose molecules, should I go with 1.046 and 100%, which are the values for glucose/dextrose/corn sugar?
Also looking for any other possible uses for maltose. I thought about using it for priming, but then I realized that the only beer I use priming sugar for is hefeweizen, and I'm happy with the results I get from dextrose for that.
I'm thinking I might want to use it as an adjunct at some point. What values should I enter into my brewing software for potential and yield? The numbers that are in there are at 1.041 and 88.8%. I'm pretty sure I entered those values myself, but can't remember where I got them from. Logically, though, considering that maltose is a disaccharide made from two glucose molecules, should I go with 1.046 and 100%, which are the values for glucose/dextrose/corn sugar?
Also looking for any other possible uses for maltose. I thought about using it for priming, but then I realized that the only beer I use priming sugar for is hefeweizen, and I'm happy with the results I get from dextrose for that.