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Dextrose (Corn Sugar) Image

Dextrose (Corn Sugar)

Type: Adjunct (Corn)
Category: Sugar

Corn Sugar, or dextrose, is used to "prime" your beer to produce natural carbonation in the bottle or as a way to increase final alcohol content in your beer. It is 100% fermentable.

Dextrose (Corn Sugar) Brewing Values

These are the common ranges that we've seen with Dextrose (Corn Sugar) over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.

SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
0 SRM
(0° Lovibond)
Diastatic Power
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
41 ppg
(1.041 SG)
Batch Max
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
5%

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Grains  Grains Database

Beer Maverick has compiled a database on the most frequently used grains and adjuncts used in homebrewing. Learn about their uses and brewing qualities. Browse all fermentables »

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