So I'm planning on adding some lactose to a coffee stout I'm brewing again. I was also planning on adding some maltodextrine to better my head formation and body. I was looking for some input as far as what combination of lactose and maltodextrine to use. I want to have noticeable character from the lactose but don't want to end up with a syrupy beer because I've added too many unfermentables.
Using lactose and maltodextrine
- Thread starter emacgee
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Grinder12000
Well-Known Member
I used 1lb of lactose in my Milk stout and 1/2lb of Carapils which is maltodextrine.
Veru yummy and smooth.
Veru yummy and smooth.
Did the exact same thing for my chocolate stout. Still in the primary, but it smells and tastes fantastic so far - I would agree with those amounts.
