Maltodextrin to offset cane sugar 'thinning'?

[RDubb]

So I've decided to get creative and modify my next batch recipe. It's an IPA and is based off of a TrueBrew kit. I'm adding some sugar to up the ABV., increasing the boil, and adding another oz. of aroma hops to up the IBUs.

Due to logistical constraints, I was unable to secure additional malt so I'm going with the next best thing: cane sugar. I'm fine with this but I've read that using white sugar can 'thin' out the final product. I've got about 6 ounces of leftover maltodextrin from my previous brew and figured this might help balance things out.

With a 1.5 gal boil going into a 5 gal batch, how much maltodextrin should I use? I don't want to overdo it, just make sure that my beer doesn't come out... lacking. Any help would be greatly appreciated.

Cheers,

 

[Yooper]

I wouldn't use any, at least not until the beer is finished. IPAs are relatively thin bodied anyway.

After the beer is finished, if it's too thin you can always add malto-dextrine to the bottling bucket and use it then.