I recently brewed a stout and I am thinking about adding Maltodextrin to the primary. I enjoy a heavy body and thick mouthfeel....This is the 2nd time I brewed this stout (extract), and I added more Munich this time, but I don't think I'm getting what I am looking for.
Beer has been fermenting for 8 days. I was thinking about adding 8 oz of Maltodextrin? Will this help achieve the body I am looking for? Is it too late to add?
5 gal
OG 1.091
Estimated FG 1.026
Yeast 001
9.5 lbs Pale Malt LME
3.3 lbs Munich LME
1.5 lbs Flaked Oats
0.75 lbs Crystal Malt 120
0.6 lbs Choc. Malt
0.6 lbs Roasted Barley
0.25 lbs Black Patent
Beer has been fermenting for 8 days. I was thinking about adding 8 oz of Maltodextrin? Will this help achieve the body I am looking for? Is it too late to add?
5 gal
OG 1.091
Estimated FG 1.026
Yeast 001
9.5 lbs Pale Malt LME
3.3 lbs Munich LME
1.5 lbs Flaked Oats
0.75 lbs Crystal Malt 120
0.6 lbs Choc. Malt
0.6 lbs Roasted Barley
0.25 lbs Black Patent