Author Topic: Adding Lactose  (Read 2503 times)

Offline roguenationpatriot

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Adding Lactose
« on: August 18, 2011, 10:08:54 AM »
I'm looking to use Lactose in my upcoming batch.(Oatmeal Milk Stout)  When would be the best time to add it to the wort?
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Online tschmidlin

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Re: Adding Lactose
« Reply #1 on: August 18, 2011, 11:10:03 AM »
I would put it in at the end of the boil so it dissolves easier and gets sterilized.  But you could add it later if you want, just boil it in some water first for the same reasons.
Tom Schmidlin

Offline roguenationpatriot

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Re: Adding Lactose
« Reply #2 on: August 18, 2011, 11:22:41 AM »
Is there specific amount you like to use?
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Online tschmidlin

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Re: Adding Lactose
« Reply #3 on: August 18, 2011, 11:26:59 AM »
I usually use a pound per 5-gallons, but I know people who use half that.  It really depends on the rest of the recipe, mash temp, and the flavor profile you like.
Tom Schmidlin

Offline dmtaylor

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Re: Adding Lactose
« Reply #4 on: August 18, 2011, 12:25:08 PM »
I like to wait and add my lactose on bottling/kegging day.  This way you can adjust if the beer is already on the sweeter/thicker side so that it doesn't turn out super slurpy.  Otherwise I would say 3/4 pound for 5 gallons is a pretty good swag if you're not sure how much to use.  A pound is the absolute maximum for a beer that finished pretty dry.  If you add a pound a beer that finished at say 1.018, you're going to have yourself a thick chewy syrupy beer.
Dave

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Offline roguenationpatriot

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Re: Adding Lactose
« Reply #5 on: August 19, 2011, 08:17:09 AM »
I don't want it to overpower the oatmeal flavor so I'll probably try to stay around the 3/4 lb mark or under.
Be sure to check out my Blog and website at
http://homebrewblog.webs.com/
http://nickfilipow.blogspot.com/

On Tap
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Oaked Barrel Aged Russian Imp. Stout
English Mild
Welsh's Juice Concentrate Wine
Infused Garlic Ginger Vodka
Infused Vanillia Coffee Bean Vodka

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Weasel Boy Russian Imperial Stout
21st Amendment Back In Black
Dogfish Head 90 Min IPA
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