Brewing Lactose 500g

Brewing lactose is a versatile ingredient that can enhance sweetness, mouthfeel, and overall complexity in various beer styles, particularly those where a smooth, creamy texture is desired.

 

Why Use Brewing Lactose

Non-Fermentable Sweetness: Lactose is a non-fermentable sugar, meaning it does not get converted into alcohol during the fermentation process. This characteristic makes it an excellent choice for adding sweetness and body to your brew without increasing the alcohol content.

Enhanced Mouthfeel: Lactose contributes to a creamier, fuller mouthfeel in beer. It adds a smooth, velvety texture that can balance out the bitterness and enhance the overall sensory experience.

Complexity and Balance: It can also introduce an extra layer of flavor complexity, rounding out the taste profile and balancing both the hops and malts in the beer.

 

Guidance for Use:

1. Dissolve Lactose: Combine 150g of lactose with 250ml of boiled water to ensure it dissolves completely.
2. Add to Fermenter: Pour the dissolved lactose solution into your fermenter along with the wort and malt.
3. Begin Fermentation: Adjust the wort to the desired temperature, then add your yeast to initiate fermentation.

 

Suggested Dosage Rate

The dosage of lactose can vary widely based on the desired level of sweetness, the body of the beer, and how it balances with other flavour elements like hop bitterness and malt richness. While some brewers may use up to 20 grams per litre for very creamy and sweet stouts, a more moderate approach is typically preferred to maintain balance.

 

Total Volume	Dosage Rate
	Low 5grams/litre	Medium 9grams/litre	High 13grams/litre
19 Litres	95 grams	171 grams	247 grams
21 Litres	105 grams	189 grams	273 grams
23 Litres	115 grams	207 grams	299 grams

 

 

Beer Styles Which Brewing Lactose Works Well With

Milk Stouts and Cream Stouts: Lactose is a staple ingredient in milk or cream stouts, giving these beers their characteristic sweetness and full-bodied profile.

New England IPAs: Some brewers use lactose in New England IPAs to add body and balance the beer’s juicy, fruity hop profile.

Fruit Beers and Sours: In fruit beers and some sour styles, lactose can complement the fruit flavors, adding sweetness to counteract sour or tart notes.

Porters and Dark Ales: In darker ales and porters, lactose can enhance the natural malt sweetness, contributing to a richer, more rounded flavor.