Predicting gravity (OG) - adding maltodextrin to boil

[mrgbrewer]

Hello brewers!

I would like to add maltodextrin powder to end of the boil and I wonder how much it will raise the gravity so I can hit the target OG.

I found that the maltodextrin powder has an average extract of 40 PPG or 334 PKL (HWE) or 80.7 weight extract.

1.1 pounds or 500 grams of the powder would be dissolved in a 1.040 wort (10 ˚P) of 6.9 gallons or 26 liters.

How would you estimate or calculate the gravity?

 

[DBhomebrew]

40 PPG

Points per gallon

44 / 6.9 = 6.37

1.040 + .0064 = 1.0464

Updated to 1.1lb rather than 1.0lb

Technically it's points per gallon of solution. The added powder takes up volume and is included in the equation. Call this an estimate.

 

[mrgbrewer]

Points per gallon

40 / 6.9 = 5.8

1.040 + .0058 = 1.0458

THANK YOU!

 

[Jag75]

Maltodextrin is non fermentable . Are you using it just to hit your OG ?

 

[DBhomebrew]

Maltodextrin is non fermentable . Are you using it just to hit your OG ?

 

[mrgbrewer]

Maltodextrin is non fermentable . Are you using it just to hit your OG ?

I’m using it to make a heavy bodied beer and I wondered how it would affect the gravity.

 

[mac_1103]

You don't even have to do the arithmetic yourself. There are plenty of free recipe calculators online. Like this one from an HBT sponsor.