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How much Malto-dextrin to put in a stout or porter?

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ocoeerat21

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Post Wed Oct 13, 2010 3:10 pm

How much Malto-dextrin to put in a stout or porter?

Doing a stout next, wonderin how much MD to put in a 5 gal batch for creaminess. Also should i add a heading agent at bottle or would the malt bill be enough for a good thick head?
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Lynux

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Post Wed Oct 13, 2010 3:36 pm

Re: How much Malto-dextrin to put in a stout or porter?

Can you post your recipe?
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ocoeerat21

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Posts: 33

Joined: Tue Oct 12, 2010 11:03 am

Post Wed Oct 13, 2010 6:33 pm

Re: How much Malto-dextrin to put in a stout or porter?

Its an extract brew:
Sp grains-
.5# Black Malt
.5# Crisp Brown Malt
.25# Carafa III
.25 Simpsons Choc
.25 Caramel 120

Hops-
2 oz EKG 60 min
1 oz Hall 15 min
1 oz Hall 1 min

Syrup-
3.15# Dark malt syrup 60 min
6# Dark Malt Syrup 15 min

Yeast- WLP013

Malto-dextrin? Heading agent?
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Lynux

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Post Wed Oct 13, 2010 9:10 pm

Re: How much Malto-dextrin to put in a stout or porter?

Personally I would drop the malto-dextrin unless you've used it before and like the results. It will add body and some sweetness because it's an unfermentable sugar (for normal yeast).

I think your recipe will have plenty of body and sweetness without it IMO.
P - :-(
C - Lambic
Tap -Red Lager, Black Lager, Patersbier
Bottle - Barleywine, Mead, Flanders Red, Wheat Wine
On Deck - Cream Ale
STL Brews Homebrew Club
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Cervecero

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Post Thu Oct 14, 2010 11:53 am

Re: How much Malto-dextrin to put in a stout or porter?

I'm going to brew a batch of that delicious St Paul Porter this evening and I usually put half of the 8 oz bag of Malto-dextrin in the boil for Porters and Stouts for good measure, even though you could probably withhold it altogether. I have made some batches in the past where they have been a little thin not using any and others that have been fine.
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dmtaylo2

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Location: Two Rivers, WI

Post Thu Oct 14, 2010 7:54 pm

Re: How much Malto-dextrin to put in a stout or porter?

For 5 gallons, a half pound maltodextrin will take the edge off and add just a hint of sweetness, 3/4 pound will sweeten and bring optimum fullness (in my humble opinion), and a full pound will be way over the top sweet and chewy. I'd go with the 3/4 pound, but it all depends on whatever you like.

I doubt you will need any "heading agent".
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)
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a10t2

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Post Fri Oct 15, 2010 12:43 pm

Re: How much Malto-dextrin to put in a stout or porter?

Using dark extract, you may find that you have the opposite problem. The beer could well be sweeter and more full-bodied than you want. That was my experience with it, anyway.
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Lynux

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Post Fri Oct 15, 2010 1:30 pm

Re: How much Malto-dextrin to put in a stout or porter?

a10t2 wrote:Using dark extract, you may find that you have the opposite problem. The beer could well be sweeter and more full-bodied than you want. That was my experience with it, anyway.


My thoughts exactly.
P - :-(
C - Lambic
Tap -Red Lager, Black Lager, Patersbier
Bottle - Barleywine, Mead, Flanders Red, Wheat Wine
On Deck - Cream Ale
STL Brews Homebrew Club

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