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Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer.

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Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer. Maltodextrine does not produce any flavors, and does not add alcohol to your beer.
Details & Instructions

5.0 / 5.0
30 Reviews
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Improves Gluten-Free Beers
I have also find that maltodextrine improves the mouth-feel of my gluten-free beers. As Chris noted, it does not like to dissolve. One trick is to add boiling water to your blender (16oz) and then gradually add the maltodextrine to blend._x000D__x000D_I have found that 6oz in a 5G (1.2oz/G) batch works. I am currently testing 8oz in 6G (1.33oz/G).
January 6, 2013
I use this in my gluten free beers. It adds head and body and even helps with the lacing. As other said, make sure you fully dissolve this before adding, as it is very clumpy.
January 9, 2013
Adds Body
I use this in my gluten free brews for body. It works great and it's cheap. Make sure you boil it in water/wort, because it doesn't like to dissolve easily, caking up like mad instead._x000D__x000D_A lot of sources seem to indicate you should only use a little, but many of gluten-free brewers have found that using 4+ times the recommended amount works even better.
November 19, 2012
Great way to tweak a beer!
I had a beer that came out perfect in every respect except it was over-attenuated and thus, very dry. Of course, I discovered this after I racked it and had called it finished._x000D__x000D_I added 6 oz. to just enough water to dissolve it, then added about another half cup. I boiled it for sanitation reasons, cooled it, and boy was it gelatinous! I dumped it into the 5 gallon batch and my beer got rave reviews. Compeltely fixed the problem. Smoothed out the mouthfeel and added the necessary few points to the final gravity._x000D__x000D_Of course, you could just as easily add this during the brewing process, but it works great to fix a batch too.
December 13, 2012
This definitely made my porter a lot chewier. I added mine to the boil, and as another reviewer noted it was a bit difficult to get to fully dissolve. Adding it gradually and stirring made the process a bit easier. Overall was great for adding mouthfeel.
December 31, 2012
Should be part of your pantry of ingredients
If you brew beers that are weaker than the typical home brew (i.e. they use less fermentatbles) they can taste thin and watery. What I do is add 4 ounces near the end of the boil, to add mouthfeel and body. It wont affect the taste, but it makes the beer feel thicker._x000D__x000D_Also, if a beer is finished fermenting, and you are ready to bottle it, and you realize it's too thin, you can boil up some of this, and add it after it's cooled. I mashed a brown ale too low and this happened to me, and I was able to save it by adding the Maltodextrine.
January 11, 2013
I always keep a bag on hand
I always keep a bag of this on hand for last minute "doctoring" for beers that taste a little thin at bottling time. I most recently used it on a stout. I add 2-4 oz along with the the corn sugar and boil to sanitize. This greatly improved the mouthfeel.
January 28, 2013
Adds body, but not taste
This is very useful for thickening some of my weaker or highly attenuated beers. For weaker beers I add it in the last 5 minutes of the boil. For over attenuated (i.e. thin) beers I add 4 ounces to a cup of boiled water, mix it, cool it, and stir it into the bottling bucket.
February 2, 2013
Good for lower gravity beers
Some of my weaker beers can be thin , especially if I mash low, so I use 4 ounces of Maltodextrine to add thickness. It works well, and a pound is good for 4 batches. I find that adding 8 ounces is too much.
February 12, 2013
Improves the mouth feel
Sometimes I use this to make my beers appear thicker and chewier, especially with lower gravity beers. It doesn't take much, 4 ounces is plenty. The beers are more pleasant to drink, and taste is not affected.
February 21, 2013
Customer Q&A
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Browse 2 questions Browse 2 questions and 8 answers
Most of the reviews say that this adds to the "mouth feel". My beers seem to lose their head pretty fast. Should I use this or Carapils?
A shopper on Feb 21, 2017
BEST ANSWER: It's a good question, but it is a bit like asking if I should bake a pie from cherries or from apples. Carapils is a barley, it is simply a lighter version of the crystal malts. Maltodextrin comes from corn, (although it could come from many starches). Both will increase mouthfeel; both will increase body in your beer. If I wanted to increase head retention, I would probably opt for maltodextrine. However, that might be based more on a personal preference than any objective facts. You should be aware that several unrelated things could cause poor head retention including improper rinsing of containers, improper carbonation, oils that may be in some of your ingredients, etc. Hope that this helps. :)
Is this brand certified gluten free?
A shopper on Feb 20, 2017
BEST ANSWER: I believe all brewing maltrodextrine are gluten free. Regardless of the source (potato, rice, corn, wheat) the starch is so heavily processed that the proteins are all typicallydestroyed rendering it gluten free. However, having said that, ID Carlson's maltodextrine is sourced from corn.

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