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Home Brew Forums > Home Brewing Beer > General Techniques > Has anyone tried caramelizing lactose?
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Old 08-20-2012, 02:37 AM   #21
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Carmel Amber.. Very first AG brew. Its good til the last couple of drinks,I have a Slight Yeasty after taste,,Over all Very happy with it...
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Old 08-20-2012, 02:55 AM   #22
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Carmel Amber.. Very first AG brew. Its good til the last couple of drinks,I have a Slight Yeasty after taste,,Over all Very happy with it...
You used caramelized lactose for this? If so, how much?
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Old 08-20-2012, 03:10 AM   #23
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You used caramelized lactose for this? If so, how much?
Made a Syrup out of Table Sugar / Water. Cooked it down till it hit right temp... Became really thick and Carmel Tasting and colored also. Cooked til 290* was hit.
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Old 08-20-2012, 03:13 AM   #24
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Made a Syrup out of Table Sugar / Water. Cooked it down till it hit right temp... Became really thick and Carmel Tasting and colored also. Cooked til 290* was hit.
I've out caramel in beer before, and caramelized wort but never lactose. That's what we want to do! Congrats on your first AG beer
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Old 08-20-2012, 03:14 AM   #25
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http://www.homebrewtalk.com/f66/cara...er-ale-167880/ This is the one we made.
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Old 08-20-2012, 03:18 AM   #26
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I've out caramel in beer before, and caramelized wort but never lactose. That's what we want to do! Congrats on your first AG beer
Thats why Brewing is so great... Doing different methods... TY... I would like to know how it turns out if you attempt a Lactose Carmel~ization..
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Old 08-20-2012, 03:42 AM   #27
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Thats why Brewing is so great... Doing different methods... TY... I would like to know how it turns out if you attempt a Lactose Carmel~ization..
Your subscribed. My wife just found my 2 lbs of vanilla beans I hid from myself and I'll get a pound of lactose with my MoreBeer order on Tuesday so it's time to move this baby to secondary. Stay posted for results. I want to do a dry caramel method but I'm a little leery because I'll only have the one pound so I can't mess up, so I'll probably do a wet start caramel.
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Old 08-20-2012, 04:27 AM   #28
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So I tried doing a lactose caramel with skim milk this weekend. Let's just say I wouldn't want F up perfectly good beer with whatever it is I made. I think the best course of action is going to be to use a straight lactose syrup and caramelize it. Using the skim milk to have proteins present for Maillard reactions didn't work out as planned. Next time I hit up the LHBS I'll grab some lactose and see what I can do with it. I'm excited to hear about your results, bottlebomber.

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Old 08-20-2012, 04:43 AM   #29
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I just used a pound of table sugar, a few tablespoons of water, and a drop of lemon juice. Heated it slowly until the mixture melted and caramelized, then added it to my wort.

It was hard caramelized, not a syrup. And it dissolved well in the wort.

Lactose caramel sounds interesting. Looking forward to getting more info on it.

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Old 08-20-2012, 04:45 AM   #30
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Quote:
Originally Posted by nukebrewer
So I tried doing a lactose caramel with skim milk this weekend. Let's just say I wouldn't want F up perfectly good beer with whatever it is I made. I think the best course of action is going to be to use a straight lactose syrup and caramelize it. Using the skim milk to have proteins present for Maillard reactions didn't work out as planned. Next time I hit up the LHBS I'll grab some lactose and see what I can do with it. I'm excited to hear about your results, bottlebomber.
Supposedly you can use DAP to get the necessary nitrogen for a maillard reaction.
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