Crisp Dextrin Malt Crushed

Beer Styles
Added as a foam and body enhancer

Usage Rate
5-15%

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.