Ok, so maybe creativity goes unrewarded, sometimes. I sought to make a dry ale, so I mashed some pilsner and Munich for 2 hours at 147F down to around 140, batch sparged with 180F sparge water and boiled the stuff 90 minutes on a pretty hard boil. German Select hops as FWH and 10 minute addition. No surprise - it is DRY and pretty watery in terms of body. It fermented down to 1.004 or so. In tasting the couple extra liters I had bottled, I decided to add some malto dextrine to the full keg when I boiled and added the corn sugar to prime the cornie keg.
What do you think about that as a fix for this situation? (still waiting to tap the keg to see if there's any difference 4ozs. of md makes....I am also thinking of making some zitroensirup and himbiersirup to serve with it, like you would a Berliner Weiss).