Maltodextrin
Maltodextrin is a non-fermentable carbohydrate powder used by homebrewers to increase body, improve mouthfeel, and enhance head retention in beer, all without adding sweetness. It’s especially helpful in light-bodied beers that need a bit more “chew” or foam stability.
Because brewer’s yeast cannot digest maltodextrin, it remains in the final beer, contributing to texture rather than alcohol or flavor. It’s ideal for balancing out highly attenuated recipes or restoring fullness in dry styles like IPAs, light lagers, or even sours.
Add maltodextrin during the boil for best results. It dissolves easily and works in both extract and all-grain brewing, making it a reliable tool for customizing your beer’s structure.
Usage Details:
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Form: Fine powder
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Typical Usage Rate: 4–8 oz per 5-gallon batch (up to 1 lb for high-body styles)
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Fermentability: Non-fermentable by brewer's yeast
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Flavor Impact: Adds body and fullness without sweetness
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Ideal For: Light lagers, IPAs, session beers, dry sours, gluten-free beers
Maltodextrin FAQ
What does maltodextrin do in beer?
Maltodextrin boosts body, smooths out thin textures, and improves foam retention. It’s perfect for balancing out dry or highly fermentable recipes.
Is maltodextrin fermentable?
No. Brewer’s yeast cannot ferment maltodextrin, so it remains in the beer and contributes to mouthfeel without affecting ABV.
Can I use maltodextrin in extract brewing?
Yes! Maltodextrin is easy to use in extract recipes, just stir it into the boil. It blends well with dry malt extract or liquid malt extract for fuller-bodied extract beers.
Will maltodextrin make my beer sweeter?
No. Unlike lactose, maltodextrin adds body without sweetness. It’s a great option when you want fuller mouthfeel but don’t want to affect flavor.
Is maltodextrin safe for gluten-free brewing?
Yes, many gluten-free beer recipes use maltodextrin to replace lost body from non-barley ingredients. It’s a helpful tool in crafting gluten-free beers that still feel full-bodied.
