West Coast Brewer Home Brewing Blog

Tag: taste

Tannins

Tannins are organic compounds found in the husks’ grains. Excessive tannins are almost always considered to be a flaw in beers and are interpreted as a harsh astringent bitterness or a mouth drying sensation. Excessive tannins are typically caused by too high of a mash pH or excessive temperatures during mash out or sparging. Tannin extraction is dramatically increased when mashing or sparge water temperatures exceed 170° F. Please also note that as the lautering and sparge process comes to a finish, the pH of a mash is increasing, which compounds the potential for tannin extraction. In addition to the off flavors created by tannins, they can also be significant contributors to chill haze in a beer. Hops release tannins into beer, but the hop tannins are not considered to be significant contributors off flavors or chill haze.

 

Ways of removing excess tannins from beer including cold crashing, or cold conditioning the beer at approximately 34° F for two or more weeks. That should cause some of the excess tannins and proteins to precipitate out of the beer onto the bottom of the fermenter or conditioning vessel. You may also use a beer a beer fining agent such as gelatin or isinglass to help clear the tannins.

 

 

Maltodextrin

Maltodextrins are a group of mostly unfermentable carbohydrates produced by the partial hydrolysis of starch or glycogen. Maltodextrins typically impart little or no flavor upon the finished beer, but are important because they can be a valuable method for adding gravity and perceived body and mouthfeel to a beer.

This can be extremely helpful when you are brewing a heavy adjunct beer, such as a gluten free ale, that might have a thin or diminished body. Maltodextrin is often made from corn, and a typical composition will be .5% dextrose, 2.5% maltose, 3.5% maltotriose, 93.5% higher saccharides. You will want to consult your vendor for actual numbers.