I'm planning to brew a chocolate stout this weekend and I'm trying to figure out what options I have for getting full body sweetness with the cocoa. One option I found was to find lactose (milk) sugar, however, I'm having troubles finding any locally (or at least in the Calgary area), so since I'm brewing Sunday morning, I'm trying to figure out some options and would like some advice.
One option I found was to use Splenda. Since I was planning to use about .75 lbs of milk sugar, I'm not sure how Splenda would compare. Maybe a little goes further? Somewhere around 50-80% less required?
The other option that came in mind was to to a step mash. I was figuring mash around 148F for about 30 minutes, upping that to 156F for the rest of the conversion. I think this might be a more natural way to try and create sweetness, but since I've only done single infusion mashes, I'm leaving it to you guys to help me out on this.
I am planning an OG of around 1.065 (give or take), but I would like to see it finish around 1.020. I'm working with Wyeast 1084 Irish Ale.
One option I found was to use Splenda. Since I was planning to use about .75 lbs of milk sugar, I'm not sure how Splenda would compare. Maybe a little goes further? Somewhere around 50-80% less required?
The other option that came in mind was to to a step mash. I was figuring mash around 148F for about 30 minutes, upping that to 156F for the rest of the conversion. I think this might be a more natural way to try and create sweetness, but since I've only done single infusion mashes, I'm leaving it to you guys to help me out on this.
I am planning an OG of around 1.065 (give or take), but I would like to see it finish around 1.020. I'm working with Wyeast 1084 Irish Ale.