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re: Homebrewing Thread: Volume II
Posted on 7/19/16 at 9:17 pm to Canuck Tiger
Posted on 7/19/16 at 9:17 pm to Canuck Tiger
I want to talk about maltodextrin.
My last IPA tasted great. Really hoppy. Really Juicy. But it lacked really good mouth feel. I understand that maltodextrin is added for this reason. Who uses this? WHen do you add it? I know it's (almost completely) non fermentable.
Do you add it early in the boil? Late? I have seen multiple people say that add it with the priming sugar when bottling.
What to do?
My last IPA tasted great. Really hoppy. Really Juicy. But it lacked really good mouth feel. I understand that maltodextrin is added for this reason. Who uses this? WHen do you add it? I know it's (almost completely) non fermentable.
Do you add it early in the boil? Late? I have seen multiple people say that add it with the priming sugar when bottling.
What to do?
1
Posted on 7/22/16 at 8:45 am to GregMaddux
quote:
maltodextrin.... IPA...
I understand that maltodextrin is added for this reason
Extract or All grain?
If all grain; there are many better solutions for changing the mouth feel.
If extract; maltodextrin will work, start small and add at bottling time so you can determine just how much body you want in the beer.
IMO a better solution if you are extract would be to mini-mash 5 to 8 oz of flaked oats and 1lb of 2row at 152F for about an hour. The oats will give your IPA a fuller silky mouth feel and aren't near as much a guessing game as the maltodextrin will be.
maltodextrin is a nice tool to use in stouts that turn out too thin, but I almost never use it outside of that.
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