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Lactose

What it does :

Remember that, for many of the centuries people have been brewing beer, the exclusive use of hops to balance beer's malty base is relatively recent. Brewers have long added special flavorings like flavorings to make unique brews, and that tradition continues today. The craft brewing and homebrewing movements provide daily examples of this inventiveness. If you are reading this, you are likely looking to broaden your beer and brewing palate. You can make use of lactose to express your own brewing creativity and make a beer that is uniquely yours. Lactose is used to add sweetness and body to a beer, without increasing its alcoholic strength. It is a key ingredient for London-style sweet stout.

When designing a beer recipe that will include lactose you must carefully consider the malt, hops, and yeast base that will best complement this specialty ingredient. When brewing with flavorings, many brewers choose a strong malt base, with bittering hops only. By avoiding the addition of aroma hops, this allows the added flavorings to complement, and not conflict with the beer's other ingredients.

What it is:

Lactose is a sugar found in milk that is unfermentable by brewer's yeast.

Dosage:

Use 8 to 12 ounces of lactose per 5 gallons. Add during the last 10 to 15 minutes of the boil. Finding the right amount of lactose to use will depend on your particular recipe and your vision for your beer. As always, keep good records of each beer that you make, be willing to experiment, and you will converge on the ingredient mix that yields the flavor and aroma result that you like best.

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Volume Conversion
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Lactose