Malt
Dextrose
A completely fermentable neutral sugar used to raise strength and dry out a beer — standard in double IPA.
What it does
Sugar or syrup. Fermentable sugar added to the kettle or fermenter to raise strength or dry the beer without adding body.
Pure glucose. Ferments completely and contributes nothing but alcohol and dryness.
Specification
| Colour | 0–0.5°L |
|---|---|
| Grain | other |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | high |
| Typical share of grist | 2–15% |
| Flavour | neutral |