Maltodextrin In Stout

So i got a can of muntons Irish Style Stout and i was asking the guy at the brewery how to thicken things up and he said maltodextrin would do the trick. They only had them in 8 oz bags and they were about 7 bucks a pack, but the guy sold me a 5 pound bag for 11 dollars.

So im at the store buying water and i think to my self, what the hell am i going to do with 5 pounds of maltodextrin.

So how much maltodextrin should i put into my 6 gallon batch of stout. when and how should i add it to the wort. The guy at the store said he put 3 pounds in an IPA and it was too thick for an IPA but would have been good for a stout, but for some reason it just seems like its too much.

Three pounds sounds absurd. I think half a pound or so is more normal. Plus, a stout already has some stuff to give it body (crystal, chocolate malts), although I've never used that kit so I don't know.

I can't believe the guy put three pounds of maltodextrin into his IPA.

McGarnigle said:

Three pounds sounds absurd. I think half a pound or so is more normal. Plus, a stout already has some stuff to give it body (crystal, chocolate malts), although I've never used that kit so I don't know.

I can't believe the guy put three pounds of maltodextrin into his IPA.

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I agree that is insane!!! You should only use I believe it is suppose to be 1-5% of total grain bill or extract. So ya typically just about 1/2 a pound per 5g batch.

Huh? The most I ever used in a batch was 2 oz...

yeah the guy wasnt the brew master at the shop he was the wine specialist. the beer guy usually is there on weekdays, i should avoid saturdays heh. So 8ozs for a 6 gallon batch, just another reason to buy a digital scale. (i have a freaking 5 pound bag of the stuff...UGGG guess ill start putting it into my scrambled eggs).

So how and when do i add it to the wort? during boil? or when i put it into the fermenter...5 pounds....god

ssjaken said:

yeah the guy wasnt the brew master at the shop he was the wine specialist. the beer guy usually is there on weekdays, i should avoid saturdays heh. So 8ozs for a 6 gallon batch, just another reason to buy a digital scale. (i have a freaking 5 pound bag of the stuff...UGGG guess ill start putting it into my scrambled eggs).

So how and when do i add it to the wort? during boil? or when i put it into the fermenter...5 pounds....god

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Hey crap I gave you bad advice at first, I usually steep because I get the grain version and use 1/2 a pound. For the pouder I would probably only boil 2-5 oz depending. Also, just add the powder during the final 10 minutes of the boil.

I think 8 ounces is about normal, I've used that amount in 5.5 gallon batches and it comes out great, definitely adds some mouthfeel. That amount may not be appropriate for other styles, but I wouldn't be afraid of 8 oz in a stout at all.

3 lbs in an IPA though, is ridiculous.

IPA Jello! Could be a hit at parties!

I wonder how long maltodextrin will last in an opaque sealed container. Anyone know? I'd seal it up and have a supply for a good while.

rad 8ozs it is. anyone wanna buy 4.5 pounds of maltodextrin? LOL. it came in a clear plastic heatsealed bag. i got alot of dark grey tuppaware containers that ill stick it in. i got 3 pounds of corn sugar in another...so much dextrin

it's not a bad thing to have around. there are folks here who have used crushed grain 7 weeks after buying it without any problems. it can be a good addition to many styles for head retention and mouthfeel... there are certainly worse things to have hanging around your house than maltodextrin.

It sounds like you can do about 9 batches of something else thick, like Ed Wort's Bee Cave Porter. It's delicious stuff. That's about...45 gallons worth of porter. mmmm

I use about a tablespoon of MD in one gallon of root beer. My son made it once with more (I wasn't watching him) and he made a one gallon batch of root beer jell-o.

That's funny - I had a guy at a homebrew store tell me that maltodextrin is the same as dextrose and he sold me 4lbs of m-d for apfelwein I know better now.

I've been using about 4oz a batch for most beers when I remember, a little more for my porter.

-Joe