when to add maltodextrin?

hey guys, brewing a porter, and since my LHBS doesn't have carapils 3L, i'm going to use maltodextrin to increase mouthfeel and body.

it's a 60 minute boil with DME and a late LME addition. hops @ 60, 30, 5.

Thanks!

-size

Oatmeal is also great for mouthfeel and body. Not sure if you can steep them or not, I use them in all grain batches...

I usually put it in during the last 10-15 minutes of the boil.

Much apprec, guys, as usual :]

You can put the maltodextrin in at any time, since it's not fermentable. When I would add it I'd do it during the last part of the boil, but you can even add it at bottling.

IXVolt said:

Oatmeal is also great for mouthfeel and body. Not sure if you can steep them or not, I use them in all grain batches...

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Sure you can steep oatmeal! Matter of fact, I'd recommend steeping it and squeezing the tar out of the grain bag. It is one of few adjuncts you can do that with. Put it in a separate bag, as squeezing your specialty grains can impart a certain astringency to your beer.

Regarding maltodextrin, 10-15 minutes is perfect.

Malto dextrine is one of those animals I do not ever use until bottling time.

Reason: If the beer can stand on its own legs it doesn't need it. If it's watery after mixing with corn sugar I'll use it.

I believe maltodextrin adds to head also.... Don't go overboard with it if you use it, it doesn't take much.

Woops - overboard?

How does 8 oz. in 12 gallons sound?

Dynachrome said:

Woops - overboard?

How does 8 oz. in 12 gallons sound?

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I've read of people using anywhere from 4-8oz in a 5 gallon batch.
I used 8oz in an oatmeal stout kit from my lhbs.
So you should be plenty fine.

I brew Gluten Free because I am celiac and if you don't use Maltodextrin the head is terrible, one thing you don't ever want in your life is bad head. Around 90% of the recipes that I have made called for 8oz of maltodextrin at 5 min remaining, the stuff takes some time to blend into the wort, but if you are brewing gluten free it is pretty much essential as sanitation. I use it in my 5 gallon size brews, but then again, this is gluten free so for the "normal" people out there a little less might be ok. Further, only 5% of Maltodextrin is fermentable so I suppose it doesn't matter too much, it also adds a little extra solids in the yeast cake during fermentation (just an FYI).

Can you guys recommend how much maltodextrin to add to an extract Blonde ale that otherwise has no specialty grains? Would 8oz per 5 gallons still be appropriate or would that be too much body for a Blonde ale?

You may want to look up a free download program called Brewmate. That may help you out.

There are some others available also.

...check out the threads appearing at the bottom of the page also.