Soulshine2
Well-Known Member
I've been brewing a few years, this last batch however was my first use of lactose (UNfermentable milk sugar) . As in ,it was an Oatmeal Choc Milk Stout I dubbed "Dark Side of the Moon" since I brewed it Dec 12th ,the day of the final full moon of the year.
It was a 6 gallon batch with 1 full pound of lactose . I had an AG Oatmeal stout recipe kit that I added a few other (chocolate ) malts for extra flavors ,an extra 1/2 lb of oats, and 10 oz of dextrose(corn sugar) ,for a boost of abv. but the use of lactose and its effect on the gravity and actual alcohol has me a little baffled. I know the addition of it naturally raises the gravity but since it is unfermentable will contribute nothing to the alcoholic end of it. My OG was 1.078 with a final gravity of 1.030 .
I bottled yesterday and it smelled and tasted incredible . It should be carbed/conditioned and ready to drink by Jan 2nd.
It was a 6 gallon batch with 1 full pound of lactose . I had an AG Oatmeal stout recipe kit that I added a few other (chocolate ) malts for extra flavors ,an extra 1/2 lb of oats, and 10 oz of dextrose(corn sugar) ,for a boost of abv. but the use of lactose and its effect on the gravity and actual alcohol has me a little baffled. I know the addition of it naturally raises the gravity but since it is unfermentable will contribute nothing to the alcoholic end of it. My OG was 1.078 with a final gravity of 1.030 .
I bottled yesterday and it smelled and tasted incredible . It should be carbed/conditioned and ready to drink by Jan 2nd.