Guide to using beer enhancer (DME / LME) to improve homebrew beer 'mouth feel'

Beer enhancers are specially formulated additives that serve to improve the overall quality of homebrewed beer. Unlike traditional sugar additions, which can lead to a thinner taste and feel, enhancers are designed to complement the malt flavors and boost the body of the beer. 

Typically, these enhancers are a blend of simple and complex sugars, proteins, and sometimes flavor elements. Their composition is carefully balanced to support the fermentation process, encouraging a more nuanced flavor profile and a richer mouthfeel.

The Role of Beer Enhancers in Homebrewing

One of the primary benefits of using beer enhancers is the significant impact they have on the taste of the beer. By providing a mix of fermentable and unfermentable components, enhancers contribute to a more complex and rounded flavor. During fermentation, the yeast consumes the fermentable sugars, producing alcohol and carbon dioxide, while the unfermentable parts remain, adding depth and character to the beer. '

This complexity is something that cannot be achieved with regular sugar alone. Indeed, in the 'old days' people would use extra sugar and beers would come out too 'dry' in the classic bad brew sense that gave homebrewed beer a poor reputation. 

But we all know better these days eh?

Mouthfeel refers to the physical sensations experienced when drinking beer, encompassing attributes like body, creaminess, and carbonation. Enhancers often contain ingredients like maltodextrin, which is not fermented by the yeast, thereby increasing the viscosity and giving the beer a fuller body. This results in a smoother and more satisfying drinking experience, akin to what is found in professionally brewed beers.

Achieving a consistent brew can be challenging for homebrewers, but beer enhancers offer a solution. By standardizing the addition of certain elements, brewers can more reliably produce beer with the same flavor profile and carbonation levels batch after batch. Furthermore, the improved stability provided by enhancers means that the beer maintains its quality over time, reducing the risk of off-flavors developing.

Types of Beer Enhancers for improved mouthfeel

Beer enhancers come in various formulations, each designed to cater to different brewing needs and preferences. 

The main ingredients typically include:

Dry Malt Extract (DME) is a concentrated form of malt extract that provides fermentable sugars essential for the brewing process. It offers brewers a convenient way to add malt flavor to their beer without the need for mashing or lautering. DME enhances the malt character of the brew, contributing to its complexity and depth of flavor. 

Unlike liquid malt extract (LME), DME has a longer shelf life and is easier to store, making it a preferred choice for many homebrewers. It's particularly useful in recipes where precise control over fermentable sugars is desired, as it allows for consistent results batch after batch. Additionally, DME is known for its ability to boost the beer's alcohol content without adding excessive sweetness, making it a versatile ingredient in various beer styles.

Maltodextrin, on the other hand, is a polysaccharide derived from starch, commonly corn or wheat. Unlike fermentable sugars such as those found in DME or LME, maltodextrin is non-fermentable, meaning it does not contribute to alcohol production during fermentation. Instead, it serves primarily to enhance the mouthfeel and body of the beer, providing a smoother, fuller texture without increasing the brew's alcoholic strength. Brewers often use maltodextrin to improve the body and perceived sweetness of low-alcohol or light-bodied beers, such as session ales or lagers. 

Specialty grains encompass a wide range of malted and unmalted grains used in brewing to add unique flavors, colors, and aromas to beer. These grains include but are not limited to caramel/crystal malts, roasted malts, chocolate malt, and flaked grains like oats or wheat.

Specialty grains are typically steeped or mashed during the brewing process to extract their flavors and colors before the wort is boiled. They play a crucial role in shaping the character and complexity of the final beer, allowing brewers to create a wide variety of styles and flavor profiles. 

Practical Application: Adding Enhancers to Your Brew

Enhancers are typically added during the boiling phase of the brewing process. This allows for the ingredients to be fully integrated into the wort, ensuring even distribution and optimal utilization by the yeast during fermentation. The timing and method of addition can vary slightly depending on the specific enhancer and the brewer's recipe.

The amount of enhancer needed will depend on the volume of the brew and the specific gravity targets. It's crucial to measure accurately and adjust based on taste tests and gravity readings. 

Typically brew enhancers come in a 1 Kg size which complements a 20 litre batch of wort. 

Pros and Cons of using DME (Dry Malt Extract) and LME (Liquid Malt Extract)

Aspect	DME (Dry Malt Extract)	LME (Liquid Malt Extract)
Shelf Life	Longer shelf life due to low moisture content. Less prone to spoilage.	Shorter shelf life. Prone to oxidation and degradation over time, which can affect flavor.
Convenience	Easier to store and handle. Less bulky compared to LME.	Bulkier and heavier, making storage and handling slightly more cumbersome.
Dissolvability	Easily dissolves in water, reducing the likelihood of clumps. This makes the brewing process smoother and more efficient.	Requires more effort to dissolve in water, potentially leading to clumps if not handled properly.
Color	Slightly lighter in color, providing more control over the beer's final color.	Might impart a slightly darker color to the beer due to the Maillard reactions during the concentration process.
Flavor	Offers a more neutral base, allowing for greater flexibility in flavoring.	Can have a more pronounced malt flavor, which might be desirable depending on the style of beer being brewed.
Cost	Generally more expensive per equivalent gravity point due to the drying process involved.	Usually cheaper per equivalent gravity point, making it a cost-effective option for many brewers.
Efficiency	Higher fermentability and efficiency due to the absence of water. This means you may need less DME to achieve the same gravity.	Lower fermentability and efficiency compared to DME because of the water content. More LME is needed to achieve the same gravity.

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