Dextrin Malt

Tasting Notes

  • Neutral (up to 10%)
Dextrin Malt
Beer Styles

Added as a foam and body enhancer

Usage

5-15%

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

ParameterIoBEBCASBC
Moisture7.0% max7.0% max7.0% max
Extract300 L°/kg80.0%80.0%
Colour2.0-3.0 EBC2.2-3.3 EBC1.3-1.7 °L
TN/TP1.40-2.00%8.8-12.5%8.8-12.5%
SNR/KI/ST Ratio26-3530-4030-40
Moisture
IoB
7.0% max
EBC
7.0% max
ASBC
7.0% max
Extract
IoB
300 L°/kg
EBC
80.0%
ASBC
80.0%
Colour
IoB
2.0-3.0 EBC
EBC
2.2-3.3 EBC
ASBC
1.3-1.7 °L
TN/TP
IoB
1.40-2.00%
EBC
8.8-12.5%
ASBC
8.8-12.5%
SNR/KI/ST Ratio
IoB
26-35
EBC
30-40
ASBC
30-40

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Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.

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RECIPES USING THIS MALT

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