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.
Colour (IoB):
2.0 – 3.0
Tasting Notes:
Neutral – Up to 10%
Usage:
5 - 15%
Beer Styles:
Added to all Beers as a foam and body enhancer.
Additional Information:
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.
Typical Analysis:
| PARAMETER | IoB | EBC | ASBC |
| MOISTURE | 7.0% max | 7.0% max | 7.0% max |
| EXTRACT | 300 L°/kg | 80.0% | 80.0% |
| COLOUR | 2.0-3.0 EBC | 2.2-3.3 EBC | 1.3-1.7 L° |
| TN/TP | 1.40-2.00% | 8.8-12.5% | 8.8-12.5% |
| SNR/KI/ST RATIO | 30-40 | 30-40 | 30-40 |
These replacements are based on EBC and foam properties. The methods for measuring hot water extract are specifically laid down by the three main brewing institutions, the Institute of Brewing and Distilling in the UK (IOB), the European Brewing Convention (EBC), and the American Society of Brewing Chemists (ASBC). The system used by the ASBC is similar to the EBC method.
Replacement Malt for:
Best Maltz CaraPils (1:1)
Weyerman CaraFoam (1:1)
Viking CaraBody (1:1)
Viking Dextrin Malt (1:1)
Simpsons Dextrin Malt (1:1)
Abbreviations:
OG – Original Gravity
A gravity reading taken just prior to yeast being added, or pitched, is referred to as the original gravity (OG). The OG will provide the brewer with a good idea of the potential alcohol percentage for that particular beer.
SG – Specific Gravity
The Specific Gravity is a key measurement in determining when your beer or cider has completed the fermentation process and ready for bottling. The most commonly used tool to measure this is a Hydrometer.
FG – Final Gravity
If the fermentation is finished, the specific gravity is called the final gravity. For example, for a typical strength beer, original gravity (abbreviated OG) could be 1.050 and FG could be 1.010.
IBU – International Bitterness Units
International Bitterness Units are a chemical/instrumental measurement of the number of bittering compounds, specifically isomerized and oxidized alpha acids, polyphenols and a few other select bittering chemicals, that make your beer taste bitter.
EBC – European Brewery Convention
EBC Colour Units is the method established by the European Brewery Convention for assessing the colour of wort or beer.
ABV – Alcohol by volume
ABV is the standard measurement to assess the strength of a particular beer. The higher the ABV, the more alcohol that beer contains. Lighter beers range from 4-4.5% ABV, with percentages getting higher with heavier styles of beer.
PPG – Points per Pound per Gallon.
PPG relates the amount of gravity points, contributed by one pound in one gallon of water. It refers to the overall yield obtained from the mash in terms of the amount of wort collected.
AA – Alpha Acids
Alpha Acids are a compound in hops that add bitterness to a beer. This measurement tells you how much bitterness will be attributed to the beer by a particular hop strain. The AA is typically given as a percentage and can vary based on hop strain and crop year.
Mild’s – Mild Ale
Mild’s are a variety of mild ale with a predominantly malty palate.
°L - Degrees Lovibond
The °L scale is a measure of the colour of a substance, usually beer, whiskey or sugar solutions. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter.
TN/TP - Total Nitrogen / Total Protein
The TN/TP are measured in percent. In general, Brewers want minimal protein in their malt because it has little brewing value except for enzymes and foam.
SP/SN – Soluble Protein / Soluble Nitrogen
The percentage of protein (or nitrogen) that is soluble in water is expressed as a SP (soluble protein) or SN (soluble nitrogen) value.
SNR - Soluble Nitrogen Ratio; KI – Kolbach Index; ST Ration – Soluble Total
The percentage of protein (or nitrogen) that is soluble in water is expressed as a SP (soluble protein) or SN (soluble nitrogen) value. This is used to calculate the S/T (soluble/total) or SN/TN (soluble nitrogen/total nitrogen) rations, also called the Kolbach Index.
The three ratios are equivalent to each other and also can be expressed as the soluble nitrogen ratio (SNR). In all cases, the value results from dividing the soluble protein (or nitrogen) value by the percent protein (or total nitrogen).
S/T values above 35% indicate highly modified malts suitable for infusion mashing, while values above 45% can result in thin-bodied beer. Under-modified malt (with an S/T of 30–35%) requires multiple temperature rests or decoction.
DP – Diastatic Power; DPWK – Diastatic Power Windisch-Kolbach; LINTNER – Measurement of Diastatic Power
Related to extract and protein values is the “diastatic power” (DP), the ability of the enzymes in the malt to convert starches to sugars. This is important when base malt is used in conjunction with other starch-containing, but enzyme-poor malts, and unmalted adjunct grains. For North American and British malt, diastatic power is measured in degrees Lintner.
The Continental European equivalent unit of measure for DP is °WK (Windisch-Kolbach). The two units can be converted using the following formulas:
°WK = (°L x 3.5) – 16