Glucose and Sugars

Glucose/Corn Syrup – syrup made from corn starch; used for its sweetness, texture and color

United Canadian malt supplies several types of Brewer's Glucose products at BYO Breweries our main glucose is the HiMalt Glucose 1530 other products can be ordered.

Essential Properties	HiMalt Glucose 90055-1530	HiMalt Glucose 90065-1630	HiMalt Glucose 90060-CS43
Apperance, Taste	Clear Liquid Viscous Sweet, Bland	Clear Liquid Viscous Sweet, Bland	Clear Liquid Viscous Sweet, Bland
Dry Substance %	80.0 - 82.0	81.0 - 82.7	79.9 - 81.9
Dextrose Equivalent (D.E.)	55	62	45
Baume. Comm.			43
SO2 ppm/ %	<10ppm	<10ppm	<40ppm
Conversion Type	Enzyme-enzyme	Enzyme-enzyme	Acid-enzyme
Apparent Starch Viscosity @ 32 (cps)			22,000
Carbohydrate Profile % (dwb)	Typical Composition (+ - 3%)
Dextrose	8	27	9
Maltose	56	45	43
Malto-triose	16	10	18
Higher Saccharides	20	18	30

Dextrose – sugar derived from starch; used for its light sweetness, texture, bulking and color; dextrose is used in a variety of food and confectionery applications as well as for making solutions for intravenous injections

intense, sweet honeyish aroma & flavour

superb for improving/increasing aroma and colour of darker beers without introducing astringent roast flavours

good for giving low-alcohol beers flavour & aroma that they might otherwise lack

enough diastatic power that, if carefully mashed, will self-convert (but amounts of no more than 50% recommended, given its intensity)

mashing produces fermentables, but extract brewers can steep for flavour & aroma