Should I add maltodextrin to an IPA?
I did some searching but couldn't find a thread for this topic. I recently made a brupack IPA but added 22L instead of the recommended 19L so I am worried it might be a little on the thin side. It is in the 10th day of primary and I am wondering if I could add 4 oz or so of maltodextrin to give it a bit more body. Would this ruin an otherwise good IPA?
How do I add it? Do I just mix with some water, boil it for 5 minutes and add?
Any help would be appreciated!
I add 8oz to my extract IPAs and it definitely adds body without changing the flavor profile. I add it at the last 15 minutes into the boil but I've heard you can add it at anytime prior to bottling/kegging.
There is an interesting thread on MD here:
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