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.
Detrin malt from Crisp Malt in the UK is the same as using Carapils, Carafoam, Dextrapils or even Torrefied Wheat. They are all contributing dextrins (unfermentable sugar) to the final product. We find the quality of Crisp to be one of the finest options.
Malt Type: Dextrin Malt Lovibond: 1.3-1.7°L Extract: 80% Total Protein: 12.5% max Moisture: 7.0% max Usage: 5-15%
mbg180 (verified owner) –
I mean works exactly as advertised. I don’t think I do any brew these days without adding some of this grain.