Ok, so, I was thinking of doing something slightly different for my next stout. I'm thinking Dolce de leche stout. A form of a milk Stout
Dolche de leche
Made by combining sugar and milk to create a Carmel spread through the maillard reaction.
However, I don't want to use milk because of the fat, I just want to use lactose. So, I'm thinking of using lactose and DME to create a brewers version of dolce de leche.
.4 lbs of lactose
.4 lbs of DME
64 oz water
Then I'll perform my long boil to Carmelize the sugars.
The maillard reaction requires amino acids, which are normally attained by using milk. Does DME have amino acids in it?? I know we always talk about caramelizing the wort so I'm assuming so will be just fine.
Thoughts?? Anyone have experience doing this?? Is there a better way to go about this?
Dolche de leche
Made by combining sugar and milk to create a Carmel spread through the maillard reaction.
However, I don't want to use milk because of the fat, I just want to use lactose. So, I'm thinking of using lactose and DME to create a brewers version of dolce de leche.
.4 lbs of lactose
.4 lbs of DME
64 oz water
Then I'll perform my long boil to Carmelize the sugars.
The maillard reaction requires amino acids, which are normally attained by using milk. Does DME have amino acids in it?? I know we always talk about caramelizing the wort so I'm assuming so will be just fine.
Thoughts?? Anyone have experience doing this?? Is there a better way to go about this?