biggben
Well-Known Member
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.
OG 1.059
FG 1.017
IBU 38
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 )
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]
OG 1.059
FG 1.017
IBU 38
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 )
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]