Lactose

Product detailed description

Lactose is a type of sugar derived from milk, commonly used in brewing to add sweetness and body to certain beer styles. Lactose is an unfermentable sugar, meaning yeast cannot metabolize it during fermentation. Because of this property, lactose is an ideal ingredient for adding residual sweetness to beer without increasing alcohol content. It is commonly used in styles such as milk stouts and cream stouts, where a mildly sweet and creamy flavor profile is desired. Adding lactose can create a balanced and smooth beer with perceived sweetness that balances the bitterness of roasted malts.

Timing: Add lactose during the last 10-15 minutes of the boil or during the whirlpool phase. Adding it earlier during the boil can lead to caramelization and affect the flavor profile.

Amount: The amount of lactose depends on the batch size and desired sweetness. A typical starting point might be around 227 to 454 grams of lactose for a 19-liter batch, but adjustments may be necessary based on taste preferences.