Adding Maltodextrin post fermentation

[rdkopp0153]

Long story short, due to a inaccurate thermometer, I massed at 149 instead of 154, missed my final gravity (under) by 5 points and am considering adding maltodextrin to bring some body back. This is a brown ale recipe that finished at 1.014 but was suppose to finish at 1.019. I've tasted it, and it could use some body to go with the malts. It was an all grain batch.
Interested in hearing about experiences, amounts, techniques, etc.
I'm assuming I'll need to dissolve it first. Four ounces for 5 gallons? I've never used maltdextrin so I'm wondering if it works, does the job, or ends up tasting funky?
Thanks!

 

[Colorowdy]

If it was me i would secondary for a week with 8the oz. That's just me though.

 

[rdkopp0153]

Are you dissolving the malto dextrine in boiling water, then racking to secondary on top of the maltodextrine water?

 

[Hoser_brewing]

I added 4 oz / 5 gals for a blonde ale that finished thin, and added it to the priming sugar at bottling. Mixed the MD and sugar with water and boiled for 5 mins, then racked onto the mixture and bottled directly. No prob with over-carbing or bottle bombs. Didn't leave any unadulterated so don't know how much of a difference it made.

 

[rdkopp0153]

I added 8 ounces to 5 gallons last night and as expected, it raised the gravity 0.004 points. It's tough to tell if I can really taste 4 points thicker, but psychologically it helped
I'll let it sit in secondary for a few days, then dry hop, then keg.

 

[unionrdr]

The thing to remember here is that maltodextrin is up to 5% fermentable max. So secondary would be a good thing to do. Just so whatever amount that's actually fermentable in that particular batch of maltodextrin gets the chance to ferment out.

 

[Transamguy77]

I used it in a stout I made for st pattys day, I used 8oz for 10 gallons and it deffinately increased mouth feel. I added it to the boil so I'm no help there.

 

[bike2brew]

I added 8 ounces to 5 gallons last night and as expected, it raised the gravity 0.004 points. It's tough to tell if I can really taste 4 points thicker, but psychologically it helped
I'll let it sit in secondary for a few days, then dry hop, then keg.

How much water did you dissolve it in?

 

[mac_1103]

How much water did you dissolve it in?

11 year old post from a member who hasn't been seen since 2017.

I've added maltodextin to finished beers that came out a bit thin twice. A fairly big stout and a brown ale. Dissolved 8 ounces in 8 ounces of water and added it to a 5 gallon keg with a big syringe attached to a QD. It didn't exactly turn my thin beers into chewy beers, but it did smooth them out a bit.

 

[bike2brew]

Thanks. I identified the thread last night and thought I would throw the question out for comment. I had previously used MD to fix a run away fermentation but stirred it in dry. Thought I would put it in solution this time but could not find any guidance. Have consistently avoided corrective actions to hide my bad Brewing techniques but really want to finish this one with a beer that is enjoyable and fun to drink.

 

[HM-2]

I've used maltodextrin to backsweeten NEIPAs that have over-attenuated twice now. It works very well. Not exactly the same as hitting your targets but 95% of the way there.

I try and keep additions to 6-8oz max, that should increase FG by about 3-4 points in a 19 gallon batch. I've only ever added at kegging, dissolved in as little boiled water as I can get away with, and usually whilst running a bit of CO2 positive pressure into the keg to limit oxygen exposure.

-Edit

Ignore me, I just noticed it's an 11 year old thread bump. Whoops.

 

[hotbeer]

Old thread. But for those still here, I have to ask. Why dissolve the maltodextrin before adding it? Why not just add it dry to the beer?

I might could understand if it clumped badly and didn't dissolve from the clump. Though I'd think even the clumps would dissolve soon enough in a keg.

If I had to add it with water I might consider adding dextrose or some other fermentable sugar to attempt to keep my ABV the same.

I use maltodextrin for my hydration drink while cycling. I've never mixed it with beer. So maybe I should try it and see.

 

[HM-2]

Old thread. But for those still here, I have to ask. Why dissolve the maltodextrin before adding it? Why not just add it dry to the beer?

I might could understand if it clumped badly and didn't dissolve from the clump. Though I'd think even the clumps would dissolve soon enough in a keg.

If I had to add it with water I might consider adding dextrose or some other fermentable sugar to attempt to keep my ABV the same.

It clumps if you don't dissolve it properly. Badly. IME, at least.

I've never let it sit for long enough to see if it un-clumps, but given I'm usually dosing finished beer that's at or near ready for serving I'd rather not have to worry about letting it sit for an indeterminate period of time to properly disperse.

The difference to ABV you'd get from adding maybe 300-500ml of water is going to be totally trivial. In 19L of a 5% beer you can add 400ml of water and still end up with a 4.9% beer. I've mostly done it with 7%+ beers, and nobody is going to be able to tell the difference between a 7.2% and 7% ABV beer.

It's worth saying that Maltodextrin doesn't perceive as "sweet" in the same way as dextrose does, too. Whilst it does add some sweetness, gram for gram it's way less cloying. It adds body more than anything else.

 

[mac_1103]

It clumps if you don't dissolve it properly. Badly. IME, at least.

+1

 

[bike2brew]

Th was my experience last(only) time I have used it. Planning on 4-5 grams in same Oz of water if I can get it in solution.

 

[bike2brew]

I've used maltodextrin to backsweeten NEIPAs that have over-attenuated twice now. It works very well. Not exactly the same as hitting your targets but 95% of the way there.

I try and keep additions to 6-8oz max, that should increase FG by about 3-4 points in a 19 gallon batch. I've only ever added at kegging, dissolved in as little boiled water as I can get away with, and usually whilst running a bit of CO2 positive pressure into the keg to limit oxygen exposure.

-Edit

Ignore me, I just noticed it's an 11 year old thread bump. Whoops.

Thanks for the info. Everything is good. I bumped this thread for some current discussion.

 

[JAReeves]

Since someone else resurrected this; a relatively clear idea of amount per gallon is helpful.

I entered my last RIS in the National Comp because the beer share I sent it to was super-favorable. I got panned for body more than anything else. As I am allergic to lactose, maltodextrin seems to be my only good alternative, and what I am seeing is about 1oz per gallon in an equal quantity of H2O.

Any other suggestions?

 

[mac_1103]

Any other suggestions?

You could go a little higher than 1 oz per gallon. Like I said, I've done 8 oz in a 5 gallon keg. IME you really don't have to worry about it making your beer too sweet.