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Old 11-24-2012, 04:52 PM   #1
bfinleyui
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Nov 2012
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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.

Any guidance?
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Old 11-24-2012, 05:36 PM   #2
ReverseApacheMaster
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At four ounces in a five gallon batch I'd probably just skip it all together. Maybe add an equal amount of maltodextrin and leave it at that. Lactose is not a very sweet sugar and at four ounces you're not going to notice the small amount of sweetness it would add.

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Old 11-24-2012, 09:46 PM   #3
JRems
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I would agree, even a pound of lactose in 5 gallons is not that noticeable. It's not a "sweet" sugar. I would just replace with malto, or just mash 2 degrees hotter.
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Old 11-25-2012, 12:49 AM   #4
bfinleyui
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This is on an extract recipe, with the lactose going in right before bottling... Does using malto change the time at which I should put that in?
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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