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 / 5.022 ReviewsUsed in fruit beerDidn't want to use fruit flavoring for a fruit beer, so used this in addition to fruit to have the fruit flavor come out more. Really enhanced the fruit and gave the sweetness that got fermented out.April 27, 2013Great in stoutsLactose is the sugar in milk, it's where we get the term 'lactose intolerant,' meaning difficulty digesting the sugars in dairy products. It is also the ingredient that gives 'milk' stouts their sweetness and creaminess. The lactose sugars are not converted to alcohol and Co2, thus giving that classic flavor found in Mackeson's XXX, Mothers Milk and many more.December 7, 2012Worked great in a milk stoutAdded a bit of sweetness to counter act the bitterness of the dark malts. Also added a bit of creaminess/body to the finished product. Worked well.January 15, 2013Add some to the oatmeal stoutI add 4oz of lactose to Midwest's Oatmeal Stout kit and it comes out extra creamy.January 29, 2013Highly RecommendedI made a milk stout using this and I loved it!. I would highly recommend this product if looking to add lactose to your beer. It gave my stout a creamy mouthfeel.February 11, 2013Adds sweetnessNon-fermentable sugar that adds a nice sweetness to stouts.February 25, 2013try in a stoutAdded 8 oz to a chocolate stout and it was fantastic, creamy and sweet. Might try a little more next time thoughFebruary 26, 2013Great flavorAdded 1lb of this to a stout along with some cocoa nibs to make a chocolate milk stout. It is amazing. great flavor without any extra bitterness or "fake" DME boost flavor that can occur with adjuncts. Very smooth.February 28, 2013Always 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, 2016Used in a Cream StoutI've made a few cream/milk stouts and varied the amount of lactose I use. It does a good job of sweetening the beer, and balancing the roastiness of the malt. I suggest starting with 8 ounces and see what you think. I've gone as high as 16.March 7, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 3 answersdo 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.