Maltodextrin Powder

Maltodextrin is a polysaccharide produced from the partial hydrolysis of starch, supplied as a free-flowing powder for use as a brewing adjunct. It consists of short chains of glucose units that are largely resistant to fermentation by brewing yeast (typically less than 5% fermentable), meaning the majority of the addition remains in the finished beer. Unlike lactose, maltodextrin contributes no perceptible sweetness, making it a useful tool for adding body and mouthfeel without altering flavour balance.

This product works by increasing the dextrin content of the finished beer, which directly contributes to perceived viscosity, fullness, and head retention. It is particularly valuable in beer styles where the malt bill alone does not deliver the desired body, such as low-ABV or session beers, beers with high simple sugar additions that thin out the body, and modern hazy IPAs where soft, pillowy mouthfeel is a defining feature. Maltodextrin is also a useful vegan alternative to lactose for brewers seeking to add body and creaminess without using dairy-derived ingredients.

Typical usage rates are in the range of 0.5-2 g per litre (around 5-20g per litre of wort, or 1.6-3.2 lb per UK barrel), depending on the body uplift required. Add to the kettle, ideally in the last 10-15 minutes of the boil, ensuring full dissolution before transfer. Maltodextrin contributes approximately 40 gravity points per pound per gallon, so additions should be factored into original gravity calculations. As it is largely unfermentable, it will also contribute to final gravity, an important consideration when reporting attenuation and ABV.