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Old 02-08-2009, 06:01 PM   #1
sparkyaber
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Default Adding "sweetness" to a beer?

I have a chocolate stout that I just added cocoa to and I think it is to bitter (from the cocoa) what is a way to add some sweetness to this beer without it fermenting into more alcohol? lactose? Maltodexrin? I found those in Palmer's book. Oh, I am out of the primary and have been in the secondary for 36 hours.
How am I to procceed?
Thanks



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Old 02-08-2009, 06:03 PM   #2
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Lactose could help. Maltodexrin is more for body and mouthfeel.



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Old 02-08-2009, 06:04 PM   #3
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Each time you have a glass of the stout, add a little sugar to the beer like you would for a cup of coffee.

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Old 02-08-2009, 06:07 PM   #4
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I fear my milk chocolate stout has the same problem, but I already have added lactose. Maybe another pound in the secondary?

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Old 02-08-2009, 06:08 PM   #5
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3/4 - 1lb of lactose at bottling/kegging should do the trick.

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Old 02-08-2009, 06:17 PM   #6
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Thanks, I'll do that.

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Old 02-08-2009, 06:33 PM   #7
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Excellent, now where do I get it from? HBS?
How 'bout something like splenda??? It is not sugar right????
Now my train may be back on track.

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Old 02-08-2009, 07:38 PM   #8
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Yes, at the HBS...

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Old 12-19-2013, 07:56 AM   #9
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Quote:
Originally Posted by sparkyaber View Post
I have a chocolate stout that I just added cocoa to and I think it is to bitter (from the cocoa) what is a way to add some sweetness to this beer without it fermenting into more alcohol? lactose? Maltodexrin? I found those in Palmer's book. Oh, I am out of the primary and have been in the secondary for 36 hours.
How am I to procceed?
Thanks
The first stout that I made which I was happy with the flavour I used 500grams of Chocolate Malt and 500 grams of Black Malt or Roasted Barley and 1 Kilogram of Crystal malt, then about 3.5 kilograms of Base Malt (e.g. Pilsener Malt or Maris Otter - it doesn't really matter. What you get is a beer with a high OG but also a high FG (around 1.020) due to all the extra crystal and dark malts. So it has great body and nicely balance sweetness to counteract the dark malt bitterness.


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