Maltodextrin in A.G.????

[BenB]

I'm about to brew the clone brews oktoberfest as detailed here:

http://beersmithrecipes.com/viewrecipe/ ... lone-brews

The original recipe is extract and specifies to omit the otherwise used dark crystal if all grain. But what of the maltodextrin? It doesn't specify one way or the other. The mash temperatures stated in the book are all different which suggests they're adjusting fire style. So should I use the maltodextrin or not?

Thanks in advance for any opinions. Its not a large amount I realise. Guess I'd rather not "cheat" (particularly a German beer!)and use it unless it's needed. .....

[BenB]

Thinking on this some more- my gut instinct is to miss it out. The mash temperature is between those stated for the "medium-body" and "full body" profiles (admittedly towards the "medium-body" profile temperature). The BJCP guide says "medium" so I think it sounds about right.

Unless anyone thinks it's important???