Lactose Question

VaNewbieWRB · Jan 27, 2015

I'm going to make a Oatmeal Stout from an extract. I read that lactose can aid in the mouth feel and taste of the beer. My questions are these:

1. As I'm making an extract, will the lactose add any measurable taste and feel? or would that already be in the extract?
2. Making 2 gallons. How much should I add?
2. When should I add it?

These forums are great, you've all been a big help. I appreciate all the input and advice.

JLeuck64 · Jan 27, 2015

Hey I've been messing around with adding lactose to some 5 gallon batches lately and from what I've read it seems that conventional wisdom says that a pound or 16oz. is about right. The batches I've tried started at 8oz. lactose then I increased to 12oz. and to be honest I haven't noticed any mouth feel from it yet so the next batch I will increase to 16oz. I should mention that the recipe I've been experimenting with is an amber ale so I don't know if it will help you with a darker beer or not... HTH ( ;

BlueHouseBrewhaus · Jan 27, 2015

Lactose won't be in the extract. I usually add it near the end of the boil. I've read of some that add it during fermentation, though I've never tried that. It's not fermentable so it raises your FG, adds some sweetness and leaves a fuller, smoother mouthfeel. It's what makes a milk stout a milk stout. I use between 1/2 lb to 1 lb for a 5 gal brew. So scale accordingly for smaller batches. I would err to the lesser end of the range until you see how it works for you.

VaNewbieWRB · Jan 27, 2015

thanks for the advice. quick question, the extracts ive been using, you boil the base water, then remove it from the heat, mix in the extract then add to the rest of the water in the fermenter. I'm guessing I should still do that, then stir in the lactose? and not actually boil it?

JLeuck64 · Jan 27, 2015

It's ok to boil it also. Like previous poster mentioned, I also add in lactose the last 15 minutes of the boil with no problem. Go ahead and experiment you will like it!