Adding maltodextrine after kegging

I brewed this recipe in my first all grain attempt.

http://hopville.com/recipe/1673352

It is the Northern Brewer Oatmeal Stout kit with an addtional 1.5 lbs of maris otter and some additional crystal malt.

While it did come out delicious, the body on it is a little thin.
I have read that you can boil up some maltodextrine and add it directly to the kegg after it is cooled, my question is, how much liquidd do I need to boil with?

When I was doing extract batches, I was adding 4 oz of malto in the last 15 minutes. The only reason I didn't do it on this batch, was since it was my first all grain, I wanted to keep it a simple as possible on the first run.

Would 16 oz of water and 4 oz of malto boiled for 5 minutes be suffiecient?

Thanks,

Joe

I'd say 1.5 - 2 cups of water should be plenty. I added 4 oz of maltodextrine to a bitter once that finished too low. Worked really good and I feel like it saved the batch.

Sweet, great tip.

Cool. Thanks a lot.