Armstrong
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- 25/4/03
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There has been talk in the last week or so of multiple types of maltodextrin, referring to different styles of beer.
This confused the hell out of me and I'm hoping someone can enlighten me. :blink:
What I know: -
- Maltodextrin can and is made from any starch base raw materials ... Corn, potato, wheat, tapioca & rice are some that I'm familiar with.
- DE or dextrose equivalent levels vary from as high as 28% down to 5% ... commonly I have come accross 17 & 28DE.
Now, for a brewer these products are used to increase body and mouthfeel without changing a flavour profile ... literally making the beer thicker. The DE levels roughly represent the proportions of fermentable sugar which will be consumed by the yeast leaving behind the remaining solids that give the desired affect. To give a good analogy ... it's like adding corn flour to gravy.
Assuming the above is correct, the different types whether it be 17DE or 28DE would only vary the quantity I would use to get the desired affect.
True or false? :unsure:
Eager to have anyone's angle on it
This confused the hell out of me and I'm hoping someone can enlighten me. :blink:
What I know: -
- Maltodextrin can and is made from any starch base raw materials ... Corn, potato, wheat, tapioca & rice are some that I'm familiar with.
- DE or dextrose equivalent levels vary from as high as 28% down to 5% ... commonly I have come accross 17 & 28DE.
Now, for a brewer these products are used to increase body and mouthfeel without changing a flavour profile ... literally making the beer thicker. The DE levels roughly represent the proportions of fermentable sugar which will be consumed by the yeast leaving behind the remaining solids that give the desired affect. To give a good analogy ... it's like adding corn flour to gravy.
Assuming the above is correct, the different types whether it be 17DE or 28DE would only vary the quantity I would use to get the desired affect.
True or false? :unsure:
Eager to have anyone's angle on it