{"id":762,"date":"2024-02-29T06:02:21","date_gmt":"2024-02-29T06:02:21","guid":{"rendered":"https:\/\/www.malteuropmaltingco.com\/2024\/02\/29\/mmc-dextrin-malt-not-all-dextrins-are-created-equal\/"},"modified":"2024-02-29T06:02:21","modified_gmt":"2024-02-29T06:02:21","slug":"mmc-dextrin-malt-not-all-dextrins-are-created-equal","status":"publish","type":"post","link":"https:\/\/www.malteuropmaltingco.com\/en\/news\/mmc-dextrin-malt-not-all-dextrins-are-created-equal\/","title":{"rendered":"MMC Dextrin Malt: Not all dextrins are created equal"},"content":{"rendered":"

There is no standard industry process for maltsters making dextrin malts. But there are reasonable expectations on what a brewer wants from a dextrin malt. The two main expectations are body building and head retention.<\/i><\/span><\/p>\n

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Malteurop Malting Company\u2019s (MMC) Dextrin Malt delivers on these expectations, but as is our trademark, we go well beyond meeting expectations.<\/i><\/span><\/p>\n

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By: <\/span>Living a Stout Life<\/a><\/p>\n

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In addition to creating a body building dextrin malt that also delivers on the oft-argued quality of increased head retention, <\/span>MMC Dextrin Malt<\/u><\/span><\/a> also provides consistent low color, no added flavor, and can be used at higher than average amounts without impeding brewhouse efficiency.<\/span><\/p>\n

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MMC Dextrin Malt Process<\/span><\/h3>\n

As mentioned, there is no singular standard for maltsters to follow in creating a dextrin malt. That\u2019s why MMC\u2019s in-house process was created to provide maximum benefit from our Dextrin Malt.<\/span><\/p>\n

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This process results in a highly crystallized malt that is extremely low in color, which is something that is difficult to achieve in a dextrin malt. We refined our process so that we can consistently deliver a low-color dextrin.<\/span><\/p>\n

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Our process also provides many other industry leading benefits, such as low levels of beta-glucans, as well as retaining foam enhancing protein compounds to improve head retention and beer foam stabilization.<\/span><\/p>\n

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How our Dextrin Malt builds body and improves mouthfeel<\/span><\/h3>\n

Increased body and improved mouthfeel are the <\/span>key qualities that most brewers want from a dextrin malt<\/u><\/span><\/a>. MMC delivers on those expectations by utilizing a specific crystallization process that changes dextrins and saccharide sugars into non-fermentable isomers that aren\u2019t broken down during mashing.<\/span><\/p>\n

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These isomers build body by adding viscosity to the beer. This viscosity comes across to the drinker as a creamier, more satisfying mouthfeel.<\/span><\/p>\n

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MMC Dextrin Malt can be used in varying amounts, depending upon the body needs of any beer. Whether it be a Session IPA an Imperial Stout or even a Pilsner, Dextrin Malt can add the final touch that takes a beer from great to phenomenal.<\/span><\/p>\n

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Malteurop Dextrin Malt\u2019s proven head retention<\/span><\/h3>\n

Though the head retention properties of dextrin malts have been debated over the years, MMC\u2019s Dr. Yin Li made sure that there would be no doubts when using MMC Dextrin Malt. He helped develop an in-house process used in conjunction with careful barley selection to produce a dextrin malt that preserves high-molecular weight, foam-enhancing protein compounds.<\/span><\/p>\n

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These high-molecular weight protein compounds enhance head retention and help stabilize beer foam. This is particularly important in heavily dry-hopped beers, such as many juicy\/hazy IPAs, as dry-hopping can influence foam reduction.<\/span><\/p>\n

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Our Dextrin Malt adds almost no color or flavor<\/span><\/h3>\n

Process is everything. MMC\u2019s process for producing Dextrin Malt results in a highly crystallized malt, but that malt is also extremely low in color. It consistently measures between 1.5 to 2.0 SRM (or 1.7 to 2.0 Lovibond), which results in a straw to light golden color.<\/span><\/p>\n

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When used in proper proportions, upwards of 10 percent of the grist, this adds almost no color to the resulting beer. The same holds true for the malt\u2019s flavor, which is imperceptible when MMC Dextrin Malt is used appropriately. <\/span><\/p>\n

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Key Differentiator: No lautering issues<\/span><\/h3>\n

A key differentiator, and something that MMC is particularly proud of, is the fact that our Dextrin Malt has some of the lowest beta glucan levels of any dextrin malt on the market. While this may not sound as impactful as improved mouthfeel and head retention or no unwanted color or flavor, any brewer will appreciate what it means to their brew day.<\/span><\/p>\n

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Low levels of beta glucans reduces the impact on lautering issues. This results in increased product yield, better filtration, and improves the visual appearance of the finished beer.<\/span><\/p>\n

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Why use MMC Dextrin Malt?<\/span><\/h3>\n

The importance of MMC Dextrin Malt is outlined in everything we just discussed. But at the end of the day, it is simply an important tool to have in any brewers tool kit. No matter the style of beer you brew, <\/span>MMC Dextrin Malt can be the final element to elevate a really good beer to greatness<\/u><\/span><\/a>.<\/span><\/p>\n

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\u201cDextrin is that last little punch to give the beer that really full mouthfeel and it also helps with head retention quite a bit. So we use Dextrin in a lot of our beers.\u201d \u2013 Jackson Borgardt, Eagle Park Brewing, Milwaukee<\/span><\/p>\n

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MMC Dextrin Malt characteristics and technical specifications<\/span><\/h3>\n