Pure maltose - How can I best use it?

[Blue-Frog]

Bought a pound of maltose the other day, thinking it might taste malty...
big mistake. the only thing it seems to have in common with DME is its stickiness.

What is the best or most interesting way one might use maltose and why would it be better than another sugar?

 

[Qhrumphf]

You can use it to boost ABV with minimal flavor impact. It'll approximate the composition of wort (the majority of which is maltose) without the added actual flavor of the grain. Unlike sugar which will ferment entirely, or lactose/maltodextrin that'll basically not ferment, maltose should attenuate roughly similarly to the rest of your wort.

Basically treat it like extract. It'll ferment the same way but leave less malt flavor.

In the future I wouldn't bother unless you have a specific purpose. Just use grain.