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Old 03-17-2011, 04:29 PM   #1
Sep 2010
port angeles, Washington state
Posts: 166
Liked 1 Times on 1 Posts

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]

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Old 03-17-2011, 04:37 PM   #2
starrfish's Avatar
Oct 2008
Florence, SC
Posts: 1,984
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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.
Yankee Sand Flea on a Southern Beach.

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