Question on Milk Stouts and the like.... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Question on Milk Stouts and the like....

Reply
 
Thread Tools
Old 07-31-2010, 04:26 AM   #1
blazin5050
Recipes 
 
Aug 2007
Dirty Jersey
Posts: 3


This may sound very dumb, but reading about lactose used to add milky qualities to mainly stouts would it be possible to use evaporated milk powder? I would imagine that any bacteria that would normally be in milk would have died off in the drying process. The color may look like crap being more opaque but I wonder if we could reach an even creamier body of beer. Now don't make fun of me, I've only been brewing for about 4 monthes!

 
Reply With Quote
Old 07-31-2010, 05:01 AM   #2
copper
Recipes 
 
Jun 2010
Arlington, TX
Posts: 113
Liked 3 Times on 3 Posts


Lactose is essentially milk sugar which helps add some sweetness to milk stouts. Concern one for me would be providing an equivalent amount of lactose contained in the powdered milk, and two, does the powdered milk still contain any fats that could give off tastes to the beer?
I would play it safe with the lactose and skip the milk powder.
__________________
"Without a doubt the single and most dramatically significant thing that can spoil the taste of your beer is...worrying." -C. Papazian

Primary: Hefewiezen II
Primary:
Bottled: Viginti Irish Red, Deception Cream Stout, EdWort's Apfelwein
Drinking: Deception Cream Stout, Apfelwein

 
Reply With Quote
Old 07-31-2010, 02:14 PM   #3
whatsleftofyou
Third Eye Pried Wide
HBT_LIFETIMESUPPORTER.png
 
whatsleftofyou's Avatar
Recipes 
 
Dec 2007
U.P. of MI
Posts: 640
Liked 16 Times on 16 Posts


Props for thinking outside of the box, but under no circumstances would I do this. Stick to lactose. You'll thank me when you're not dumping out 5 gallons of nasty curdled beer. (Cottage Cheese Ale, anyone?)
__________________
My Bar Build
Primary: Sweet stout w/ pink peppercorns, Kriek, American Brown
Secondary: American Barleywine
On Tap: Pumpkin Spice Ale, Coffee Blonde, Belma APA
Bottled: PB&J Sweet Stout, Rhubarb Berliner Weisse


 
Reply With Quote
Old 07-31-2010, 04:01 PM   #4
copper
Recipes 
 
Jun 2010
Arlington, TX
Posts: 113
Liked 3 Times on 3 Posts


Quote:
Originally Posted by whatsleftofyou View Post
You'll thank me when you're not dumping out 5 gallons of nasty curdled beer. (Cottage Cheese Ale, anyone?)
This sounds like a voice of experience. Please, sir, tell us a story!
__________________
"Without a doubt the single and most dramatically significant thing that can spoil the taste of your beer is...worrying." -C. Papazian

Primary: Hefewiezen II
Primary:
Bottled: Viginti Irish Red, Deception Cream Stout, EdWort's Apfelwein
Drinking: Deception Cream Stout, Apfelwein

 
Reply With Quote
Old 07-31-2010, 05:10 PM   #5
whatsleftofyou
Third Eye Pried Wide
HBT_LIFETIMESUPPORTER.png
 
whatsleftofyou's Avatar
Recipes 
 
Dec 2007
U.P. of MI
Posts: 640
Liked 16 Times on 16 Posts


LOL nope can't say that I've ever done it, that's just what I picture when I think of putting milk in beer.
__________________
My Bar Build
Primary: Sweet stout w/ pink peppercorns, Kriek, American Brown
Secondary: American Barleywine
On Tap: Pumpkin Spice Ale, Coffee Blonde, Belma APA
Bottled: PB&J Sweet Stout, Rhubarb Berliner Weisse


 
Reply With Quote
Old 09-25-2013, 01:56 PM   #6
MobCraftBeer
Recipes 
 
Nov 2012
, Wisconsin
Posts: 11
Liked 1 Times on 1 Posts


Going to try this very soon, I have some carboys available and I think I'll do 3 five gal batches,, one regular, one with Evaporated milk at the beginning of boil, and one at the end. Its not the boiling that will cause the milk to curdle, its the pH change combined with active proteases (rennet) which break down the proteins and allow the casien particles form a gel like matrix (the curd), although when mixed with hot wort it may also form hot break material, in any case it will definitly provide fat but also proteins for the yeast, however I'm pretty sure that with an adequate yeast starter the yeast will suck up all the fat (its been done with peanut butter beers, if you overpitch the yeast will suck up the fat along with everything else,) dunno if enough protein wil survive to actually affect the creaminess of the beer but I'll probably use a dry irish stout as a base to determine level of creaminess/sweetness. However, it is to be noted that lactose can make up anywhere from 40-60% of evaoprated milk by wieght. So I think its definitly worth a go. I'll post pics this weekend, see where it takes me. SCIENCE.
__________________
Everytime you drink or brew beer, you are contributing to a culture 7,000 plus years in the making, never forget where you came from, or what inspires you.

 
Reply With Quote
Old 09-25-2013, 02:04 PM   #7
boydster
 
boydster's Avatar
Recipes 
 
Apr 2013
, Maine
Posts: 2,907
Liked 804 Times on 549 Posts


A combination of lactose and maltodextrine can make a very thick beer, and they aren't exactly expensive ingredients. To the OP: I'd go that route if you want something sweet and really creamy. The lactose will add sweetness and body. The maltodextrine will add additional body without adding sweetness.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrogen gas or N20 for stouts? slt140 Beginners Beer Brewing Forum 9 07-22-2010 03:43 AM
Homebrewing stouts Cambriel Beginners Beer Brewing Forum 20 03-26-2010 10:17 PM
Milk Stout---Question sojam Beginners Beer Brewing Forum 9 02-10-2010 03:42 AM
Crazy question: Can I use an old milk jug as a fermenter? trustyhank Beginners Beer Brewing Forum 7 09-29-2009 03:25 AM
Milk Stout / Lactose question pgenius Beginners Beer Brewing Forum 6 03-31-2009 01:42 PM


Forum Jump