Lactose

Reads 658 • Replies 10 • Started Wednesday, November 07, 2012 7:38:15 AM CT

Thread Frozen

 
HornyDevil
07:38 Wed 11/7/2012

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.

 
seymour
beers 1847 º places 50 º 08:30 Wed 11/7/2012

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?

 
jmm635
beers 983 º places 89 º 17:25 Wed 11/7/2012

Iíve used 1 lb for a milk stout and 1/2 lb for a sweet cherry stout. Both turned out very nice.

 
keanex
beers 1749 º places 63 º 19:06 Wed 11/7/2012

Came to say 1lb for a 5-6 gallon batch as well.

 
MatSciGuy
beers 907 º 19:17 Wed 11/7/2012

The real question is: does lactobacillus use lactose as a precursor to lactic acid production?

 
JoeMcPhee
beers 9268 º places 531 º 02:46 Thu 11/8/2012

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.

 
seymour
beers 1847 º places 50 º 12:23 Wed 11/14/2012

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!

 
Cobra
beers 1100 º places 24 º 13:15 Wed 11/14/2012

If you brew it right, there is never a need for lactose.

 
HornyDevil
14:47 Wed 11/14/2012

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


 
seymour
beers 1847 º places 50 º 19:00 Wed 11/14/2012

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.

 
bitbucket
beers 2165 º places 63 º 19:12 Wed 11/14/2012

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.

Homebrew Shops - A collection of homebrew shops and supply houses submitted by RateBeer readers

Homebrewing Articles - RateBeer Magazine's homebrewing department

Homebrew Recipes - Experiment, share and post your own homebrew recipes

Until we can make beer come out of your monitor...

Beer2Buds
Send Beer Over The Net

Free signup now. Even out a trade, keep good vibes alive, say hi with a beer