MaltoDextrin in Russian Imperial Stout?

[duffy5018]

So, my thermometer failed me. My mash of 155F was actually 147F due to it being literally banged out of calibration (my 2 year old son found it while I was preparing grains and water salts. My wife saw him using it like a hammer on the garage floor and didn't bother to tell me til after the brew ).

Any way, my 3.5 gallon batch of RIS that had a SG of 1.096 was supposed to finish around 1.024. She's sitting at 1.016 right now...

If I were to inject some boiled and cooled maltodextrin (say 12 oz to get back up to about 1.024) in the conditioning keg before racking from the primary over in 3 weeks (after my 4 week primary), would that help the fact that now it's drinking more like a dry stout vs an Imperial stout? I've never used maltodextrin, so I'm not sure exactly what I should do.

Any insight? Is that too much for 3gallons or so finished? Will it even get me closer to where I wanted to be?

 

[Dgallo]

Yes you can do that. I’d figure you’d need a 1-1.15 lbs to get you there

 

[cmac62]

Basically you want to add some mouthfeel and perhaps some sweetness so I would make it an imperial milk stout and add a lb or two of lactose.