Help wtih maltodextrin addition and OG

[jwright]

Well, I just finished cleaning up from my first all grain batch. It was a blast. things went pretty well. No majory screw ups. I brewed Ed's Robust porter - and it tastes great so far - can't wait for the alcohol and the bubbles.
The problem is when I went to set out the ingredients, there was no maltodextrin (8oz). A quick call to Brewer's Warehouse and it is on its way. I know I can add it later during fermentation (thanks Ed,) but how will this affect my gravity readings - specifically OG. I am really trying to get accurate numbers to help dial in my system. What I want to know is how should I adjust my OG number to account for the late addition. I know this will be an estimate but I'm sure there is a way to calculate a correction.
I ended up with 5 gal (into ferm) @ 1.066 and will add 8 oz mixed into 1 cup.
Did I miss this in Palmer's book?

As always - thanks guys and gals.

jason

 

[Ryno]

Maltodextrin is not fermentable. What may be fermentable is negligible. It only provides mouthfeel or thickness to your beer. With 8 oz addition, I'd expect your FG and OG would be slightly increased. You'll probably hit 1.067. I love that recipe. Try to hold off at least six weeks after bottling or kegging to really appriciate. The flavors really change for the better week to week.

 

[ifishsum]

I figure about 2 points (.002) for 8 ounces of MD - both in the OG and the FG.

 

[jwright]

Thanks for the quick answers. I'll factor in the .002 for my numbers.
Ryno - 6 weeks huh? Well, I guess its good to have goals.
I think I'll just try to have some left by then.
Thanks all
jason