Crisp – Dextrin Malt

Crisp – Dextrin Malt

Replacement for (based on EBC and foam properties):

Best Maltz CaraPils (1:1), Weyerman CaraFoam (1:1), Viking CaraBody (1:1) NB, CaraBody might have a slightly darker colour, so make sure to adjust with coloured malt for the correct colour. Viking Dextrin Malt (1:1), Simpsons Dextrin Malt (1:1).

Colour (IOB):

2.0 – 3.0

Tasting Notes:

Neutral (Up to 10% addition)

Beer Styles:

Added as foam and body enhancer.

Description:

Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.

This malt can be particularly beneficial when brewing with well modified Extra Pale Malt to produce golden ales or pilsner-style beers. The low colour permits usage rates of up to 15% without impacting on final product colour. It can be useful in a low gravity beer such as a session IPA that is trying to emulate a higher gravity beer in terms of body.

Typical Analysis:

See product leaflet under the attachment tab,