DrexelBrewer
Member
So I'm brewing a milk stout, and I didnt add lactose sugar into the boil, so I am going to add it into the secondary fermenter, but I would like to calculate the % I add.
I read an article on milk stouts and found this:
As for the lactose which is a fine, granulated sugar Christoffel is hesitant to say exactly how much Lefthand adds to their brew, but recommends a range between 5% and 13%. I find it is best to stay within 513% lactose. Thirteen percent is extreme and 5% is a nuance, he says. But I dont want to stop anyone from experimenting ... you could still use 2% and it would create an interesting nuance.
So I i want to add, say... 8% to my batch, how do I calculate that in a 5 gallon batch?
Is it calculated in lbs per gallon?
I read an article on milk stouts and found this:
As for the lactose which is a fine, granulated sugar Christoffel is hesitant to say exactly how much Lefthand adds to their brew, but recommends a range between 5% and 13%. I find it is best to stay within 513% lactose. Thirteen percent is extreme and 5% is a nuance, he says. But I dont want to stop anyone from experimenting ... you could still use 2% and it would create an interesting nuance.
So I i want to add, say... 8% to my batch, how do I calculate that in a 5 gallon batch?
Is it calculated in lbs per gallon?