I was wondering about lactose. i have never used the stuff personally but i know that its used in porters and stouts from time to time. the reason i asked is this beer that i made taste bitter and i am hoping to add some sweetness would lactose be overkill on the sweetness? or would it be a mild creaminess and sweetness? also curious how it would pair up with the maltodextrin in a recipe like this? not sure what to classify this recipe as it keeps showing on my brew software that its closest guess is a Baltic porter but im not sure. thanks for any and all help.
Final Volume into Carboy 5.50 gallons
Efficiency Set at 65% (I got 79% out of this Batch, so it came out a weeee bit bigger :D )
12 lbs UK 2 Row
10 ounce 60L
10 ounce Toasted Malt
8 ounce Dark Wheat Malt
2 ounce Roasted Barley
4 ounce Malto Dextrin
0.75 ounce Chinook 60 minutes
1.00 ounce Fuggles 15 minutes
0.75 ounce Est Kent Goldings 5 minutes
W-Yeast 1968 London ESB[/QUOTE]
I've used Lactose several times, first time I started with a 1/2 lb in a milk stout, wish I had used at least 3/4 if not the full pound, I have a breakfast stout coming up soon in a few weeks, that will be using a full pound.
Lactose imparts some noticeable sweetness, but not cloying, it does add pretty much body & mouth feel. Milk Stouts are one of my favorite styles to drink.
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