Maltodextrin Powder

Whether you like light and smooth or full and bold, maltodextrin helps you dial in the perfect finish. Known as “Brew Body,” this non-fermentable sugar enhances mouthfeel, boosts head retention, and adds fullness without affecting flavour or alcohol content.

Perfect for kit brewers looking to smooth out a dry finish or give their beer a bit more body — especially in styles like stouts, porters, hazy IPAs, or any brew that needs a rounder feel.

Our product is food-grade maltodextrin powder, sold in 500g and 1kg resealable bags for convenient storage.

What is Maltodextrin Powder?

Maltodextrin is a non-fermentable carbohydrate derived from corn. Unlike dextrose or table sugar, it doesn’t fully ferment — meaning it stays in the beer to contribute texture and body rather than alcohol.

When to Use Maltodextrin Powder:

Use maltodextrin when you want to add body, mouthfeel, or head retention to your brew — without increasing alcohol or altering the flavour. It’s especially useful in:

Kit brews that come out too thin or dry
Lighter beer styles like lagers or XPAs that need a touch of smoothness
Darker beers like stouts or porters where fuller texture is key
Dry ciders that need a little roundness without sweetness

When Brewing Extract Kit + Dextrose (the classic setup)

This is where maltodextrin powder (a.k.a. Brew Body) really shines. Dextrose is fully fermentable, which can leave your beer thin and dry. Adding maltodextrin helps restore body, head retention, and mouthfeel that would otherwise be missing — making your brew feel smoother and more satisfying.

When Brewing Extract Kit + Malt Extract

Still totally valid — but keep in mind that malt extract already contributes body, mouthfeel, and head retention, along with extra malt character. You’d only add maltodextrin here if you’re looking to lift body and smoothness without increasing malt flavour — especially in styles like stouts, hazy IPAs, or porters where a fuller texture is key.

Dosage Rates for Maltodextrin Powder in Brewing:

The right dosage depends on how much body and mouthfeel you want in your brew. Use the guide below to choose the ideal amount for your batch size and beer style — from light and crisp to full and smooth.

If you’ve never used maltodextrin powder before, we recommend starting with a light dosage rate. Brew, taste, and tweak from there — it’s all about finding the body and balance that suits your style.

Note: The dosage rates shown are intended as a guide only, based on brewing with dextrose as the primary fermentable.
If you’re using malt extract as your main fermentable, we recommend being more conservative — start with 2–4g/L and adjust based on your desired body and mouthfeel.

You might also consider adjusting your dosage rate based on the style of beer you’re brewing. Different styles benefit from different levels of body and mouthfeel:

Light (~4–5g/L): Great for lagers, pilsners, golden ales, and session beers — where a clean, crisp finish is key but you still want to avoid a watery feel.
Balanced (~6–7g/L): Ideal for pale ales, IPAs, saisons, and amber ales — offering a smooth, rounded body without overpowering the hops or malt.
Full (~8–9g/L): Best suited to stouts, porters, hazy IPAs, and other malt-forward or juicy styles where richness and mouthfeel are essential.