Using Lactose sugar..
Moderator: slothrob
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- Pale Ale
- Posts: 68
- Joined: Sat Mar 02, 2002 11:49 am
- Location: Roscoe, IL, US
Using Lactose sugar..
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?
Lactose is
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?
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?
-
- Pale Ale
- Posts: 68
- Joined: Sat Mar 02, 2002 11:49 am
- Location: Roscoe, IL, US
How sweet it is...?
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
.5 lbs. Roasted Barley
.75 lbs. Crystal Malt 120
Wow
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.
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.