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Lactose


read 550 times • 10 replies • posted 11/7/2012 7:38:15 AM

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HornyDevil
Just curious as to how much you guys have used in your milk stouts and such. How much per gallon, that is, and when did you add it.
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seymour 1456:45
1 lb in the boil for a 5-6 gallon milk stout.



This Northern Brewer recipe is very true-to-style:

http://www.northernbrewer.com/documentation/allgrain/AG-SweetStout.pdf



A related question: has anyone used lactose in any other beer styles, say a less dark ale?
11/7/2012 8:30:56 AM

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jmm635 881:89
Iíve used 1 lb for a milk stout and 1/2 lb for a sweet cherry stout. Both turned out very nice.
11/7/2012 5:25:34 PM

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keanex 1475:57
Came to say 1lb for a 5-6 gallon batch as well.
11/7/2012 7:06:31 PM

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MatSciGuy 907:
The real question is: does lactobacillus use lactose as a precursor to lactic acid production?
11/7/2012 7:17:59 PM

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JoeMcPhee 8510:508
Originally posted by MatSciGuy
The real question is: does lactobacillus use lactose as a precursor to lactic acid production?

Some do and some donít - itís not all that common in plant derived strains, but it is common in those derived from milk/yogourt. In those that can, lactic acid is produced by the fermentation of basically any sugar source that that bug can metabolize - not just lactose.
11/8/2012 2:46:05 AM

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seymour 1456:45
Originally posted by JoeMcPhee
Some do and some donít - itís not all that common in plant derived strains, but it is common in those derived from milk/yogourt. In those that can, lactic acid is produced by the fermentation of basically any sugar source that that bug can metabolize - not just lactose.

Joe, on a related note, Iíve brewed your Berliner Weiss recipe shared here and loved it. Iíve re-posted it (crediting you, of course) on Jimís Beer Kit, a UK homebrew site, and some homebrewers on the other side of the pond have followed it too. Cheers!
11/14/2012 12:23:34 PM

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Cobra 1100:24
If you brew it right, there is never a need for lactose.
11/14/2012 1:15:19 PM

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HornyDevil
Originally posted by Cobra
If you brew it right, there is never a need for lactose.


11/14/2012 2:47:23 PM

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seymour 1456:45
Originally posted by Cobra
If you brew it right, there is never a need for lactose.

I know you can mash at higher temps to leave some complex residual sugar, pitch a low-attenuating English ale yeast like Windsor or Fullers, etc, but there is no "brew it right" method which produces the same unfermentable milky sweetness as lactose. Thatís just silly.
11/14/2012 7:00:25 PM

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bitbucket 2159:63
Originally posted by HornyDevil
Originally posted by Cobra
If you brew it right, there is never a need for lactose.




I know Iím just feeding the troll, but clearly, youíre a wimp if you canít make a milk stout without lactose.

That being said, you can get away with as little as half a pound per five gallon batch and still get some sweet stout character, but youíre better off with a pound. I found this out the hard way. Add it near the end of the boil.
11/14/2012 7:12:13 PM

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