Originally Posted by thanantos
What amount of maltodextrin seems to hit the mark for most beers/brewers? I've added 4 oz each to the two batches I have fermenting right now, but I haven't used it before.
I usually use 4 oz, but if I were trying to make a really heavy beer, I'd not hesitate to double that.
It depends on what else you are using in the recipe, of course, for example, in the stout I made, I used some GF oats, which seems to contribute a bit to that heavy mouthfeel, so 4 oz was enough, but in the dubbel I made (with sorghum and cooked candi sugar) I think 8 oz would have been an improvement.