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what would one use lactos (milk sugar) for in a recipe, I assume its fermentable and what flavor will it impart to the beer.
Posted 34 days ago.
Lactose is the "milk" in milk stouts. The sugar is added specifially because it isn't fermentable. It will add sweetness to your brew, and it will add a bit of a fuller mouth feel as well. If you, or someone you know, is lactose-intolerant, drinking a beer with this addition will probably not be a fun idea.
I think the only style this goes in is stouts. Or at least, I've never heard of a beer with lactose that isn't a stout.
Edit - got rid of the gravity statement, thanks to HBDad
Posted 34 days ago.
Edited 34 days ago by tracebusta
Agreed. Lactose is nonfermentable; it will add sweetness and body, and will raise your final gravity. Like @tracebusta, I can't really think of a style aside from milk stouts that normally use it. Maybe add it to a cream ale that you wanted to actually be creamy (i.e. not to style)?
Posted 34 days ago.
>Lactose is nonfermentable*
* - by Saccharomyces Cerevisiae. Just something to keep in mind if you're trying to backsweeten certain sours.
Posted 34 days ago.
Mmmm beer farts.
Posted 34 days ago.
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