SachinC Posted August 29, 2010 Share Posted August 29, 2010 I guess BE1 is 750gm Dex and 250gm maltodextrin. and BE2 is 500 dry malt 250gm maltodextrin and rest Dex. is that right? Link to comment Share on other sites More sharing options...
Kearnage Posted August 29, 2010 Share Posted August 29, 2010 From last week: Brew Enhancers Link to comment Share on other sites More sharing options...
SachinC Posted August 29, 2010 Author Share Posted August 29, 2010 Thanks Kearnage, how much of maltodextrin and dry malt can the packed yeast fermet? i hope they are not 100% unfermentable. Link to comment Share on other sites More sharing options...
Kearnage Posted August 29, 2010 Share Posted August 29, 2010 PB2 from Coopers discussed that in the previous post, I think it is post #11. This is what he said about maltodextrin: "We use Maltodextrin - 20% in Brewing Sugar, 40% in BE1, 25% in BE2 - with a DE (dextrose equivalent) of about 17, so around 83g in every 100g is made up of complex sugars. These are not likely to be metabolised by yeast. It follows, 1kg of BE1 is equal to around 670g of dextrose. NB: yeast may release enzyme that breaks down some of the complex sugars into simple sugars. This is why we don't quote an exact number for expected FG and the tables on the back of our sugar boxes carry the words "APPROX ALCOHOL CONTENT"" Link to comment Share on other sites More sharing options...
SachinC Posted August 29, 2010 Author Share Posted August 29, 2010 Righto. thanks again Kearnage Link to comment Share on other sites More sharing options...
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