Crisp Dextrin Malt for Body, Mouthfeel, and Foam Crisp Dextrin Malt is a low-color UK malt used when a beer needs more body, better mouthfeel, or stronger foam without a heavy color change. Crisp describes this malt as a foam and body enhancer made by constraining germination, which helps retain higher molecular weight polysaccharides. Those dextrins can add fullness and support head formation, especially in beers built from very well-modified pale malt, low-gravity recipes, or styles where you want a softer palate without making the beer sweet or dark. Typical use Usage rate: Crisp lists a typical range of 5-15% of the grist. Color: low color, about 2.0-3.5 EBC / 1.3-1.9 Lovibond in Crisp's typical analysis. Best fit: golden ale, pilsner-style beer, session IPA, pale ale, and other recipes where body and foam need support. How to use Crisp Dextrin Malt Add it to the mash with the rest of the grain bill. It is especially useful in lower-gravity beer, lighter-colored beer, or recipes built on very clean base malt where a little extra mouthfeel helps the finished pint feel more complete. For related options, browse brewing grains, specialty grains, or the full brewing ingredients collection.
