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Rahr Dextrin Malt

Rahr Dextrin
Color °SRM
Moisture % Max
Total Protein


Whether you’re looking to boost mouthfeel in hazy or to show off a mousselike foam stand on a pils, Rahr Dextrin Malt is designed to improve your beer. Lower modification and higher protein levels mean better body, improved haze formation, and stable foam, while the low color makes it suitable for use in even the palest styles.  

When used at up to 10%, hazy IPA brewers will appreciate the stable haze that Rahr Dextrin Malt contributes without increasing beer color. Foam stability, viscosity, and body will be increased with the addition of Rahr Dextrin to the mashbill. Brewers using chit malt for head retention and mouthfeel in lagers and other styles will find the same features in a domestic alternative. Depending on inclusion rate in the mashbill, look for bready, grainy, and raw barley flavors.  


Rahr Dextrin Malt in the Brewhouse: Ragged Island Brewing, Summer Wheat Lager

Featured Testimonials

We were looking for something on the lighter side that would contribute to foam stability and not leave a cloyingly high terminal gravity. Rahr Dextrin Malt certainly provided quality foam stability and lent a nice round fullness to the final brew.

Derek Luke, head brewer at Ragged Island Brewing

Dextrin malt is one of those utility malts you don’t think too much about. I remember when it was brought to us, thinking “Is this really going to be impactful?” We got better head retention and fluffier foam on these beers. It worked great.

Logan Smith, head brewer at El Segundo Brewing