Brewing sugar derived from cornstarch and approximately only 3% fermentable by brewers yeast, Malto-Dextrin contributes mouth feel, body and head retention to finished beers.
For beers produced with a high percentage of adjunct such as Cream ales, Malto-Dextrin provides fullness to the styles mouthfeel. Beers made with fruit or fruit extracts will benefit from 8 ounces added to 5 – gallons of wort during the boil. For Lactose intolerant brewers, Malto-Dextrin is an excellent substitute for Lactose in Milk Stouts. For best results, add to the boiling kettle with 15 minutes remaining in the boil.