Lactose in Brewing
Essential Tips To Know When Using Lactose In Beer
Dive into the rich, creamy world of milk stouts, cream ales and more where the secret ingredient is lactose!
This article lays out essential tips for using lactose in your extract brewing process, ensuring you create a perfectly balanced, indulgently smooth beer.
Whether you’re a seasoned brewer or new to home brewing, these insights will help you create the perfect milk stout using lactose in brewing.
The Origins of Lactose in Beer
Lactose is thought to have been first used in brewing to create what we know today as a Milk or Cream Stout, offering a unique sweetness and body.
The first use of Lactose in beer is thought to have started with the creation of the Milk Stout during the early 1900s in the United Kingdom.
Marketed initially as a nutritional supplement, lactose gave the stout a distinctive sweet profile and a full-bodied texture that distinguished it from other dark beers.
Understanding Lactose in Brewing
Lactose is a non-fermentable sugar that adds sweetnes and body to beer, making it ideal for softer, sweeter styles.
Unlike other sugars used in brewing, lactose does not ferment, meaning it will not affect the alcohol content (alchohol by volume (ABV)).
When used in brewing lactose remains in the beer, enhancing sweetness and contributing a full, creamy body to the final product.
Brewers often use lactose in beer to create a smoother, richer drinking experience. It is particularly effective in balancing the sharpness of hop bitterness with its residual sweetness, making it a favorite in milk stouts and cream ales where a velvety texture is desired.
Crafting Your Beer With Lactose
Using lactose powder in your beer is the simplest way to enhance sweetness and creaminess.
Lactose powder is widely available and is easy to measure, store and dissolve in your wort making it the easiest way to use Lactose in brewing.
Powdered lactose is typically dissolved in boiled water and added directly to your wort prior to fermentation. To dissolve lactose use approximately 250ml of boiled water per 150grams of lactose.
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Pro Tip:
For brewers who are using malt extract in partial mash processes or combining ingredients in a boil, consider adding the preferred dose of Lactose earlier when combining the main ingredients e.g. while over an element.
Optimal Lactose Dosage
Standard dosage rates for lactose in brewing range from 5 to 13 grams per litre to control sweetness and body in your beer.
The dosage of lactose in brewing 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.
Pro Tip:
Consider the style of brew your are attempting and the additional fermentables you are using.
Brewers seeking a lighter, crisper body and using fermentables like dextrose, enhancer or liquid brewing sugar – consider starting with a low dosage rate.
For brewers using Liquid Malt Extract consider starting with a low-medium dose to explore your prefered balance.
Lactose isn’t just for milk stouts! Expand your brewing repertoire by experimenting with lactose in New England IPAs, cream ales, and other specialty beers. Its creamy sweetness enhances body and mouthfeel, perfectly balancing hoppy bitterness and adding smoothness to every sip. Start experimenting today and discover how lactose can transform your brews!
