DetailsLactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or "milky" flavor as it is called in some countries.
- Details & Instructions
5.0 / 5.024 ReviewsAwesomeIts the perfect conplement for my brewMarch 24, 2019Purchased
7 months agoMarch 16, 2019Purchased
7 months agoAlways a pleasure!I'm always satisfied with the quality of the products and services offered by Midwest. Items are shipped quickly and a re packaged well. In the rare occasion and order is incorrect they rectify the issue promptly.January 16, 2016Adds sweetnessGoes well in a Cream stout. It's not digestible by the yeast so it adds to thickness and helps balance bitterness.February 21, 2014Great for milk stouts and beyondLactose is a standard ingredient in cream/milk stouts, but I have also used it successfully in IPAs and Cream ales (unsurprisingly). It adds a nice, smooth sweetness to any beer and about 8-12 oz. will work just fine.January 29, 2014Adds sweetnessLactose is ideal for adding unfermentable sweetness to beer, especially the darker and bitter ones like stouts. It also adds body. I use between 1/2 to 3/4 of a pound for a 5 gallon batch.January 22, 2014Milk StoutI use lactose in my cream ales and milk stouts. I use 4 ounces in the cream ales and 8 or more ounces in Stouts. It adds some mouth feel and sweetness at higher levels.December 7, 2013many usesIn addition to the traditional use for Milk Stouts and adding body, I use the Lactose to sweeten some beers, like acidic fruit beers. The yeast consumes the sugars so they are no longer sweet, and depending on the fruit (Raspberries) the beer can be a little acidic,October 31, 2013For sweet beersLactose is perfect for the right beer. If you want to make a sweet stout then it's a must have.September 27, 2013Needed for Milk StoutsI like milk stouts, the sweetness of the lactose is offset by the bitterness of the roast barley. I use between 8 and 12 ounces, maybe 16 ounces for a bigger beer. It also adds a little to the body, making it thicker.June 17, 2013
- Customer Q&A
Browse 6 questions Browse 6 questions and 19 answersI have a recipe for an Irish Cream sweat stout that calls for lactose for flavor in the bottling stage. How is the lactose dry extract prepared for use or just added as is and agitated like the priming sugar?BEST ANSWER: I would never just add anything without knowing it's "sterile". I usually add lactose at flame out or with a few minutes to go, but at this point I would dissolve in water and boil like you would corn sugar.So when do I add lactose? Boil,fermenter,secondary?Nothing in your "instructions".BEST ANSWER: Generally speaking you want to add lactose in the boil. You *can* add it in fermenter or secondary, but it’s difficult to dissolve without a lot of mixing and stiring. In other words, always add it during the last couple minutes of your boil(but you can do cold side additions of lactose if you need to make adjustments to the beer or for other reasons, it just carries the risk of oxidation/infection).Can you sweeten hard cider with lactose?BEST ANSWER: Lactose is a non-fermentable sugar...meaning your yeast will not consume it...so it will sweeten any beverage you add it to.Can you add lactose to hard cider?BEST ANSWER: I suppose you could although I don't know why you would. It would likely turn a nice tart cider into an apple juice sweet drink.do you add up to 8oz per five gallons of wine or beverage like with maltadextrine?BEST ANSWER: Are you trying to back sweeten? Lactose and Maltodextrin are usually only used in beer making. If you need to sweeten a wine it is better to stabilize with Potassium sorbate and add regular sugar.Can Lactose be used to back sweeten wine?BEST ANSWER: Yes it can. It will not ferment out, but keep in mind it has a thickness to it. Also, if used in excess it will add a chalky taste. I'd say no more than 1.5 brix worth.