Using maltoedxtrin to raise FG

[MonkeyBot]

I've got a brown ale that managed to ferment down to 1.004 and a barleywine that got itself to 1.010. This was due to an unfortunately low mash temperature. I'd like to get these back up if possible and read about using maltodextrin when I'm boiling the bottling sugar up. Will this work to just give additional mouthfeel to the beer or will it add any sweetness? Honestly I think I'd like to add a bit of sweetness back in as well since the tastes I had of these is really dry. Is there any way to fix this?

 

[m00ps]

maltodextrin wont add much sweetness like lactose. Mostly will add body.

Id try starting at maybe 1/2lb (assuming 5gal batch) dissovled in boiled water and see how it is

 

[MonkeyBot]

maltodextrin wont add much sweetness like lactose. Mostly will add body.

Id try starting at maybe 1/2lb (assuming 5gal batch) dissovled in boiled water and see how it is

Yeah it's a 5 gallon batch. Lactose is another idea I hadn't thought of. I'm going to give it another taste and see if I want some more sweetness added. So body with sweetness would be lactose and body without sweetness would be maltodextrin basically?

Edit: If maltodextrin has 35 ppg then 8 oz should get me roughly 3-3.5 points in the FG right?

 

[m00ps]

Yeah lactose is entirely unfermentable. 1lb per 5gal batch is a bit much for me, even in a milk stout

Maltodextrin is partially fermentable. So it will increase abv a bit, add some sweetness and some body

It seems like maltodextrin is what youd be looking for

 

[MonkeyBot]

Yeah lactose is entirely unfermentable. 1lb per 5gal batch is a bit much for me, even in a milk stout

Maltodextrin is partially fermentable. So it will increase abv a bit, add some sweetness and some body

It seems like maltodextrin is what youd be looking for

I'll start with the 8oz maltodextrin first then and see how it goes. I'll probably end up adding 1-1.5lbs of unfermentables to get this where I want it, I just need to find the right mix (if any) for the sweetness I'm looking for.

Any recommendations on the amount of water to use? I'd like to keep my dilution as low as I can. Will maltodextrin mix 1:1 like a simple syrup with water or will I need to go bigger?

 

[m00ps]

When ive added any sugars to the fermentor, I just add enough water to fully dissolve the sugar and let it get to boiling temps before cooling. A few times Ive added as much as a half liter of water without noticeable difference though

 

[MonkeyBot]

That's probably what I'll do then. I figure I'll be hitting close to half a liter if I'm adding a pound of unfermentables anyway so I don't need to worry about it too much.

 

[Steelers77]

I think Maltodextrin is about 32 points per pound per gallon (I have to check my notes). I've it to add body back to beers a few times and it works great. There is no added sweetness and the head retention benefits as well.

 

[MonkeyBot]

I think Maltodextrin is about 32 points per pound per gallon (I have to check my notes). I've it to add body back to beers a few times and it works great. There is no added sweetness and the head retention benefits as well.

I didn't know about the head retention, that'll be nice! This is my first attempt at correcting an already fermented beer and my first time really using any of the different adjunct sugars for anything. This is all because of my first partigyle (which I screwed up the mash on) so it's an adventure all around!