Using Lactose sugar..

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Using Lactose sugar..

Postby HardcoreLegend » Fri Jun 06, 2003 9:10 am

I am nearly finished tweaking my Imperial Stout recipe, and will likely brew it within the next week. I am planning to use lactose sugar in this brew, and I need to know, when it should be added in. Should it be boiled in the wort, added at the end of the boil, or added at bottling time?
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Lactose is

Postby fitz » Fri Jun 06, 2003 11:19 am

Lactose is non fermentable, so?
I would put it in at the end of the boil to sanitize. It may cloud the beer a little, but you don't worry as much about that with a dark stout. How sweet are you going to make it?
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How sweet it is...?

Postby HardcoreLegend » Fri Jun 06, 2003 11:28 am

Im not planning to sweeten it up too much. I'm looking to add some smoothness. What do you think of this recipe?

.5 lbs. Roasted Barley
.75 lbs. Crystal Malt 120
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Wow

Postby fitz » Mon Jun 09, 2003 7:38 am

What is that a 8-9 % Alc?
Might want it to age a little. The last Belgian I made 10% tasted really rough when first drank, a month later, and it tastes great. I've noticed this with many of my high octane beers.
Glad you backed off the Black Patent a little. This should smoothe it up a bit also.
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