alliloop
Active Member
Hi there. I've read many posts regarding when to add the Lactose, but still am not getting an answer to the questions I have. So, here we are...
I made the below clone of a Young's Double Chocolate Stout. The first time I made this, I added the lactose at the start of the boil. It didn't come out super sweet at all. Which brings me to question 1:
Can you boil the sweetness out that you're trying to capture?
After reading other posts about this, I now know to do it at then last ten minutes or so, which I aim to do... next time.
This go around I up and totally forgot to add it at all. I'm about a week and a half into the fermentation and am about to transfer it to a secondary. Before doing that I pose question 2 & 3:
I read that you add it at any stage, but is it better to add the lactose at the secondary or the kegging stage?
Despite what post boil stage it is added, should the amount be changed?
In trying to figure this all out for myself instead of on the boards, my brain got to thinking and giving me more questions, 4 & 5:
Is the sugar in chocolate fermentable?
If the answer is no, then could I just use more semi-sweet chocolate at the secondary instead of the unsweetened bakers chocolate?
I'm hoping a oversight like this can lead to a happy surprise and a tweak to this recipe.
Thanks to anyone who can help!
---------------------------------------------------------------------------------
Young's Double Chocolate Stout
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 8.00 lbs. Marris Otter Great Britain 1.038 2
16.7 2.00 lbs. Crystal 55L Great Britian 1.034 55
8.3 1.00 lbs. Chocolate Malt Great Britain 1.034 475
6.3 0.75 lbs. Milk Sugar Generic 1.030 0
2.1 0.25 lbs. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Whole 5.00 19.7 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 7.5 25 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP002 English Ale
I made the below clone of a Young's Double Chocolate Stout. The first time I made this, I added the lactose at the start of the boil. It didn't come out super sweet at all. Which brings me to question 1:
Can you boil the sweetness out that you're trying to capture?
After reading other posts about this, I now know to do it at then last ten minutes or so, which I aim to do... next time.
This go around I up and totally forgot to add it at all. I'm about a week and a half into the fermentation and am about to transfer it to a secondary. Before doing that I pose question 2 & 3:
I read that you add it at any stage, but is it better to add the lactose at the secondary or the kegging stage?
Despite what post boil stage it is added, should the amount be changed?
In trying to figure this all out for myself instead of on the boards, my brain got to thinking and giving me more questions, 4 & 5:
Is the sugar in chocolate fermentable?
If the answer is no, then could I just use more semi-sweet chocolate at the secondary instead of the unsweetened bakers chocolate?
I'm hoping a oversight like this can lead to a happy surprise and a tweak to this recipe.
Thanks to anyone who can help!
---------------------------------------------------------------------------------
Young's Double Chocolate Stout
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 8.00 lbs. Marris Otter Great Britain 1.038 2
16.7 2.00 lbs. Crystal 55L Great Britian 1.034 55
8.3 1.00 lbs. Chocolate Malt Great Britain 1.034 475
6.3 0.75 lbs. Milk Sugar Generic 1.030 0
2.1 0.25 lbs. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Whole 5.00 19.7 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 7.5 25 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP002 English Ale