Maltodextrin 17.0% (14-18% Dextrose) (25kg)

Maltodextrin 17% is not fermented by yeast, so it does not increase the alcohol content of the brew. Maltodextrin 17% can be used to improve the mouth feel of the beer, increase head retention and reduce dryness. These changes can affect the perceived taste of beer, but maltodextrin itself does not contribute any significant sweetness. Maltodextrin17% is for great for use in NEIPAS, DDH and IPA‚ to balance out high hop rate with some residual sweetness and mouthfeel.