Lactose (Milk Sugar) - 500g
Brewing with Lactose
Lactose powder is a non-fermentable sugar derived from milk and can be used to sweeten both wine and beer.
Add a small amount at the end of fermentation before bottling when you want to sweeten a dry or bitter wine.
Lactose in Beer Making
Brewing with lactose adds a fuller body and a creamy mouthfeel to the end result.
It adds a rounded sweetness that can be used to balance bitterness in some heavily hopped beers.
It is commonly recommended to use lactose at a rate of 5% to 10% of the grain in most recipes.
Beer styles that most commonly use lactose
- New England IPAs
- Imperial Cream Ale
- Berliner Weisse
- Sour/Gose
- Porter
- Milk Stout/Sweet stout
When to add lactose to home brew beer?
Most brewers agree that the best time to add lactose to a batch is during the boil in the last 15 minutes.
This ensures it’s sterilized, doesn't interfere with hop utilization and won’t dilute your final product.
