Adding Body w/ Maltodextrin?
Sorry for bringing this up... I found a lot of searches and none really answered my question.
I'm secondarying my first all grain (Apple Pie Ale) with a gallon of cider. The grain mashed at approx 145 for 15 minutes and 155 for 35 minutes. I'm expecting something with more alcohol and much less body and sweetness than I wanted.
Will maltodextrin fix this issue (maybe 1 lb in 6 gal)? It was about 1.014 @ 5 gallons before I added 1 gallon of 1.048 cider (wort OG 1.052, effective OG after cider 1.051). After the cider ferments out fully, I expect the FG to be about 1.011.
What would be a good target FG after maltodextrin? (I don't have my IBU #s from BeerSmith2 off-hand, but it was 1.5 oz Goldings @ 60 & 1 oz Goldings @ 15).
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12° Abt
[Carboy #3] Opus Mosaic Brown
[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)