Crisp 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.
Crisp Dextrin Malt can be particularly beneficial when brewing with well modified 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.
- Added as a foam and body enhancer to many beer styles
- West Coast IPA
- Session Beers
- Low Carb Beers
- No/Lo ABV Beers
- Between 5-15% of the Grist.
Crisp Dextrin Malt has similar enzyme levels and sugar levels to base malt so we would recommend it up to 30%. It can convert itself and other malts in the grist. You can mix it in at 5/10% with Crisp Finest Maris Otter® Ale Malt and a touch of Crisp Light Crystal 150 Malt on a 62°C, one hour mash for a classic West Coast IPA. Use it at 5% to replace some oats in a troublesome NEIPA to improve run-off and body.
Don’t be perturbed when it doesn’t give high PG numbers. Despite the name, it’s a wolf in sheep’s clothing. It’s the proteinaceous products, rather than Dextrins, that are giving that body and mouthfeel.
Scanning down the long list of malts in our Crisp Malt Collection, it’s easy to miss, but Crisp Dextrin Malt has been holding up many beers for many years. We like to think of it as our secret sauce. Apply to any beer style for some added fullness.
Give it a try and let us know how you get on. Even better please give it a review after you brew happy!