Maltodextrin, also known as Dextrin Powder or Dextrine Powder, is a type of carbohydrate that is commonly used in brewing. It consists of a chain of dextrose units, which are glucose molecules linked together. The length of the chain can vary, typically ranging between 4 and 20 dextrose units.
In terms of fermentability, maltodextrin is only partially fermentable by brewer's yeast. This is because the yeast has difficulty breaking down the longer chains of dextrose units. As a result, only about 3% of maltodextrin is fermentable, meaning that the majority of it remains unfermented in the beer.
The presence of maltodextrin in finished beers is actually quite common. It can be naturally present in beer, with levels of up to 6% by weight. Brewers often use maltodextrin as a way to add body and mouthfeel to their beers, as it contributes a certain level of sweetness and viscosity.
When brewing with maltodextrin, it is important to keep in mind its limited fermentability. If too much maltodextrin is added to the beer, it can result in a beer that is overly sweet and heavy. It is essential to strike a balance and use maltodextrin in moderation to achieve the desired effect without overpowering the beer's overall flavor profile.
Personally, as a sommelier and brewer, I have used maltodextrin in some of my brewing experiments. I found that it can be a useful tool for adding body to lighter beers, such as lagers or pale ales, which may lack the natural maltiness of darker beer styles. By incorporating maltodextrin, I was able to enhance the mouthfeel and create a more satisfying drinking experience.
Maltodextrin is a partially fermentable carbohydrate commonly used in brewing. It contributes body and mouthfeel to beers, but its limited fermentability means that only a small portion of it gets converted into alcohol by brewer's yeast. Careful consideration should be given to the amount of maltodextrin added to a beer to avoid an overly sweet or heavy final product.