hey Cheesefood - you added the lactose @ bottling? I haven't racked mine to secondary yet, but I was planning on adding it then. What prompted the switch? Let us know how it turns out
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Java Porter
Smiling Eyes Irish Red
Vanilla Cream Ale
hey Cheesefood - you added the lactose @ bottling? I haven't racked mine to secondary yet, but I was planning on adding it then. What prompted the switch? Let us know how it turns out
I wasn't pleased with the flavor. It wasn't bad, but it wasn't the taste I was going for. After being prompted from someone on this board to throw in a little more at bottling time, I decided to give it a try. I boiled my lactose and DME together, then tossed in more vanilla. The priming wort I created was good, so I tossed it in to the bottling bucket. The flavor was exactly what I was looking for! Good mouthfeel with a nice touch of vanilla at the end. Once the DME is converted to bubbles, the sweetness should be mellowed to exactly what I want.
This was the first time I truly enjoyed the warm, flat beer sampler I poured.
I'm tempted to make something simular, but I was wondering what else can be used to replace the lactose. I have a friend that is Lactose intolerent. So intolerent that even a few pieces of milk chocolate make her feel and look like death incarnate.
How "caramely" did it taste? Trying to come up with a nice Christmas Desert beer for friends and family.
Here's the final recipe that I'm brewing RIGHT NOW. Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165') Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil) Yeast
Wyeast German Ale (they don't carry White Labs) Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (too damned expensive to use more)
[EDIT] Priming
>1cup Lactose
4oz vanilla
1.5 cups light DME
I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.
Can you clarify?you add 4 oz lactose to the last 15 minutes of the boil, and 2 oz vanilla at the end of the boil? Then, another cup of lactose at bottling, 4 more oz vanilla? Im confuzzled
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On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA Primary: XINGU Clone, Rye P.A. 2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel Next up: Una Mas Cerveza, Pecan Pie
On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA Primary: XINGU Clone, Rye P.A. 2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel Next up: Una Mas Cerveza, Pecan Pie
On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA Primary: XINGU Clone, Rye P.A. 2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel Next up: Una Mas Cerveza, Pecan Pie
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