Making a caramel/vanilla cream ale, and the recipe (found on here) calls for 4oz of lactose.
Unfortunately, my SWMBO, one of the main targets for this brew, is lactose intolerant to a pretty intense degree, so for everyone's safety, I was hoping to avoid the lactose. I'm told a combination of Malto and some type of non-fermentable sweetener could do the trick.
Have been using the search and googling functions to try and locate a good conversion rate, as to how much malto vs other ingredients, as I hear the artificial sweeteners can be way more intense than the lactose would have been to begin with.
Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red