I am planning on making a Brooklyn Pennant Ale clone from the Clone Brews recipe book and I have a question regarding the use of maltodextrin.
This book is primarily written for extract brewers. At the end of each recipe there's a little scrawl about what to change if you're making it AG.
The recipe calls for 7oz of maltrodextrin and it's not clear if this should remain in the AG version.
It does call for mashing for 90min at 154f. Would mash schedule compensate for the maltrodextrin?