Dextrose Powder

Dextrose Powder is a high-purity dextrose monohydrate produced from corn starch through enzymatic hydrolysis. As a simple monosaccharide (glucose), it is 100% fermentable by yeast, making it one of the most reliable and predictable fermentable adjuncts available to brewers. It is supplied as a free-flowing powder for straightforward weighing, dissolving, and dosing into the brewing process.

This product is most commonly used in the kettle to boost original gravity and final ABV without adding body, mouthfeel, or unfermentable residual sugars. This is particularly useful for higher-gravity styles such as Belgian Tripels, Golden Strong Ales, double IPAs, and imperial stouts, where excessive malt would push the beer towards a chewy or syrupy character that works against drinkability. Dextrose ferments cleanly with no perceptible flavour contribution, allowing the malt and hop profile of the beer to express themselves without interference, and dries out the finish for a more crisp, drinkable result.

Dextrose Powder is also widely used as a priming sugar at packaging, where its neutral flavour and rapid fermentation produce consistent, reliable natural carbonation in bottle and cask. As a guide, approximately 3.4 grams per litre will increase ABV by around 1%, and around 4-5g per litre is a common rate for bottle priming, though the correct rate depends on style, residual fermentables, and target carbonation level. As with all kettle additions, ensure full dissolution before fermentation to avoid stratification.