Dextrose Monohydrate – 1kg bag
R28.00 incl. VAT
Dextrose brewing sugar often referred to as “corn sugar” or “glucose” can be used in place of white sugar “sucrose” in either your fermentation or for priming your beer when bottling or kegging.
Dextrose brewing sugar often referred to as “corn sugar” or “glucose” can be used in place of white sugar “sucrose” in either your fermentation or for priming your beer when bottling or kegging. Dextrose is faster to dissolve than white sugar and 100% fermentable. Dextrose often referred to as Corn Sugar: Probably the most common of the sugars discussed in brewing, Dextrose or corn sugar is made up almost entirely of glucose/dextrose. It will ferment completely, contribute more alcohol content than a similar amount of malt extract, and lighten the brew’s body and flavour. Corn sugar will also ferment very rapidly, and will thus shorten the time your beer will need to spend fermenting. The most common use of corn sugar is as a priming sugar during the bottling process.
FORM & PACK SIZE AVAILABLE:
- 1 Kg bag
Dextrose is another name for naturally occurring glucose. Chemical compounds can have two forms or mirror images called stereoisomers. In nature, the dominant form of glucose produced is the right-handed isomer called D-glucose, with the left-handed form referred to as L-glucose. D-glucose is commonly referred to as dextrose, the shortened version of “dextrorotatory glucose.” Dextrose is a monosaccharide, a simple sugar, and is used as a building block for biological structures or can be broken down to power life-sustaining biochemical reactions. During the production of beer, the mashing of grain breaks down many compounds with starch comprising a bulk of the targeted compounds. The starches are broken down by enzymes into constituent parts, and some of these are dextrose molecules. During the kettle, some dextrose binds with nitrogen-containing substances in a colour- and flavour-forming Maillard reaction. Dextrose, along with other sugars, is consumed by yeast during fermentation and in turn yeast release alcohol, carbon dioxide, and flavour and aroma active compounds. Dextrose is the fermentation sugar first utilized by yeast at the outset of fermentation, so by the end of fermentation, it is rarely present in beer above the sensory threshold. Dextrose can be produced from many different starches, including corn, rice, cassava, and wheat. As dextrose is highly fermentable, it facilitates brewing very dry high gravity beers. Dextrose is also commonly used as priming sugar for bottle-conditioning. It is also widely used by “Kit & Kilo” brewers or extract brewers and is a commonly used Adjunct when brewing a dry West Coast Style US IPA where a high gravity beer is sought without making the beer mouthfeel too malty. What is Sugar? But before we can answer the questions about what Sugar to use in your brew, we need to lay some groundwork and describe the different building blocks of Sugar. Once you understand what everything is made of, it becomes a lot easier to understand the answers. All sugars are carbohydrates, molecules that contain both carbon (carbo-) and hydrogen (-hydrate) atoms. Carbohydrates have the general formula of CnH2nOn, meaning they have one carbon (C) and one oxygen (O) to every two hydrogens (H2). In sugars, the “n” usually equals 5 or 6. For example, glucose has the formula C6H12O6, meaning it is constructed of six carbon atoms, twelve hydrogen atoms and six oxygen atoms. Incidentally, fructose also has the formula C6H12O6, but the atoms are arranged differently in the molecule. Brewing beer is all about working with sugars — glucose (dextrose), fructose, sucrose, maltose, verbose and all the rest. The most common type of sugar is called glucose (aka. dextrose, blood sugar, corn sugar). Glucose is a monosaccharide, hexose-type sugar, meaning that it is a single molecule consisting of six carbon atoms. Other hexoses relevant to brewing are fructose and galactose. Elementally, these monosaccharides are all the same, but they are isomers of each other i.e., their chemical structure and arrangement give them different properties. For instance, an isomer of glucose called fructose (also known as fruit sugar), tastes sweeter than glucose. Lots of different sugars can be used in brewing, and when we know that yeast wants to eat and when we can make better choices for their use. Why would we want to use anything other than the sugars that come naturally from the barley? Well there are a few reasons that may apply in some circumstances: a.) To raise the alcohol level without increasing the body of the beer. b.) To lighten the body of the beer while maintaining the alcohol level. c.) To add some interesting flavours. d.) To prime the beer for carbonation.
|Dimensions||20 × 20 × 5 cm|