How much malto dextrin is too much? Increasing body of gluten-free homebrew

Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract.

We are currently at the stage which we are identifying how best to increase the body and mouth feel of this beer without the use of gluten. Currently, we are of the belief that malto dextrine would be best (though I would love to hear better ideas :) ). Lactose was considered, but thought to be counteractive with the whole premise of a beer being gluten-free.

So if we are to use malto dextrine, in this style of beer, what would be a good amount to use, or how much would be too much? Main concern currently coming to mind is dangerously high sweetness levels.

Topic body gluten-free homebrew

Category Mac

1
answered at

Maltodextrin isn't sweet, or certainly nowhere near as sweet as succrose - from 1/10 to 1/4 as sweet depending upon the type.

200g in 5 gallons can give a slight improvement in body. 500g would make a significant difference. 1kg and you'd almost need to cut your beer in slices to serve! :D Even with 1kg the amount of sweetness added will not be unpalatable.

How much you need will vary according to how thin your starting beer is, and on your preferences. It's best to make up a solution of maltodextrin of known concentration (e.g. weight to volume ratio of sugar to water) and add this in different concentrations to your beer to determine which you prefer. When adding to your entire batch, play on the low side, since it's easy to add more later if you really feel it's too thin.

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