Low Alcohol Hop Bomb

[rclemmett]

My understanding was that it will add nothing to alcohol or flavour - hence unfermentable (or at least fermentability negligible). You say it is partially fermentable. Do you know the percentage or the contribution it can give to alcohol content?

I thought about 20%.... This backs that theory.

http://www.aussiehomebrewer.com/forum/inde...?showtopic=3325

Unfermented sugar will change the flavour of the beer.... It will be sweeter.

 

[manticle]

I was always under the impression it added no alcohol at all so that's interesting. That must be the marketting spin that's used and having not used any for many, many brews, I haven't really tried to find anything beyond that. I still have the remainder of a packet sitting on a shelf so i might taste it tonight to guage the sweetness.

 

[brettprevans]

My understanding was that it will add nothing to alcohol or flavour - hence unfermentable (or at least fermentability negligible). You say it is partially fermentable. Do you know the percentage or the contribution it can give to alcohol content?

use any calc program and it will show an increase in alc.
somewhere on ahb it has the fermability of maltodex. lactose is completely unfermentable and thus gives a sweet flavour. maltodex is partially fermentable

 

[manticle]

Looking on some retailer's website I saw a suggested 3%. Coopers claim (in regards to its presence in brew enhancers) that it is unfermentable. Suggestions above that it may be as high as 30%. Anywhere to get accurate info? I don't use it but I'm curious.

 

[The Big Burper]

I thought about 20%.... This backs that theory.

http://www.aussiehomebrewer.com/forum/inde...?showtopic=3325

Unfermented sugar will change the flavour of the beer.... It will be sweeter.

Thats right, but maltodextrin is not a simple sugar, and will not add sweetness to the beer.


BB

 

[rclemmett]

Thats right, but maltodextrin is not a simple sugar, and will not add sweetness to the beer.


BB

I have never tasted it.... It isn't sweet? Or does the sweetness ferment out?

 

[Mr.Moonshine]

Maltodextrin isn't sweet, it's added to increase body. Lactose will add sweetness, whereas maltodextrin will not.
I'd consider doing a partial mash with a little base malt and some spec grain, mashing at higher temperatures to reduce your attenuation and giving body to the beer.
Also, consider the effect that carbonation will have on the beer. A low alcohol/gravity beer may feel particuarly "empty" and thin if it's super highly carbonated. Lower carbonation may help enhance the perception of body and richness

 

[manticle]

Looking on some retailer's website I saw a suggested 3%. Coopers claim (in regards to its presence in brew enhancers) that it is unfermentable. Suggestions above that it may be as high as 30%. Anywhere to get accurate info? I don't use it but I'm curious.

Checked my packet at home - it says it's about 70% unfermentable (leaving 30 % fermentability I guess) and that in amounts of around 150g:23L will add no perceptible alcohol.

It's very very not sweet.