Maltodextrin in Stout

Ingredients
1

Greetings,

I was wondering if anyone uses maltodextrin in a stout.  If so, how much?

Thanks

2

Honestly,  I dont use it in anything. I’ve never found it to add body like it’s reportedly supposed to.

3

I’ve used 1 lb. of maltodextrin twice, both times in 6 gallon batches, with one of those being in a stout.  I have also used lactose in stouts.  I have also brewed the same beers without them.  Other than adding to the FG (and for the case of lactose, adding a certain noticeable sweetness) I have never perceived a thicker or improved mouthfeel from their use.  In fact, for the case of specifically the maltodextrin, both times I used it I perceived nothing.  I will not bother with maltodextrin again.  There is a place for lactose.

4

I have never used it either.  If I want to add mouthfeel, it’s either Carapils or lactose like you mentioned.

5

Yes, I have used it and with low gravity beers, it is perceptible to me in terms of the added body (I have never used it after going all grain - I must note).  So a dry stout with about 3-4 oz in a 5 gallon batch would work well IMO.  I never added a pound or close to it.  In a sweet stout the lactose addition would suffice on both counts - body and sweetness, so I would avoid the Maltodextrine on that style…