How much Maltodextrin to add in keg

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Gritsak

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I've got a pumpkin ale that attenuated a little more than i was hoping. It finished at 1.012 and i was looking for something closer to 1.018-1.020. What amount of Maltodextrin should i add to the 5g keg to achieve a little more body? I'd rather stay on the conservative side and end up a little thin rather than put too much in.
 
MD is 40 points per pound per gallon. One pound in a cornie will raise the gravity 8 points.
 
Thanks for the info. Does it need to be boiled in a small amount of water, or can i just add it directly?
 

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