Lactose or Maltodextrin?

[mjardo]

Hi there!

I'm from Buenos Aires, Argentina.
This weekend I'm planning to brew my first Milk Stout.
I would like to know about the difference between using lactose or maltodextrin to sweeten my beer.
I found recipes with both ingredients, so I'm a little lost about it.

Any help or advice is welcome!

Thanks everyone

 

[joyceman]

Lactose for sweetness matlodextrin for unfermetable sugars to add mouthfeel & body.

 

[m00ps]

definitely lactose in a milk stout. Im not realyl a fan of maltodextrin, but ill use lactose for stouts

Lactose is milk sugar. Entirely unfermentable, adds sweetness and body and no %abv. Adds like +0.008 to the OG and FG per 5gal
Maltodextrin is partially fermentable, it adds mostly body, small bit of %abv

 

[mjardo]

Thank you!

 

[Qhrumphf]

I would say maltodextrin is *barely* fermentable. Can essentially be treated as unfermentable, and lactose is much the same way. In either case, it'll essentially add to the FG and provide body and fullness. The difference is that maltodextrin doesn't add much for residual sweetness, but lactose adds a characteristic sweetness.

As already said, I would go lactose in a milk stout.

 

[Agtronic]

Maltodextrine does not add any sweetness. It simply adds body. I've used it with great results in American Pale Ales.