Milk stout

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m_rawdin
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Location: Newcastle upon Tyne

Milk stout

Post by m_rawdin » Wed Jul 05, 2017 5:37 pm

At what stage would you recommend adding lactose into the boil for a milk stout?
https://www.facebook.com/groups/341609746264187/

Fermenting: Nothing
Conditioning: Smoked porter
Drinking: Cider, witbier, brown ale, Milk stout
Planning: Gamma Ray clone v3

mshergold

Re: Milk stout

Post by mshergold » Wed Jul 05, 2017 5:49 pm

I know Graham Wheeler In Brew Your Own Real Ales at Home recommends household sugars etc be added half-way through the boil. That's what I do with cocoa powder for my chocolate porter.

sbond10
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Location: Warrington England usually drunk or being mithered by my 2yr old or wife

Re: Milk stout

Post by sbond10 » Wed Jul 05, 2017 6:50 pm

15-5 mins from end

Secla
Lost in an Alcoholic Haze
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Re: Milk stout

Post by Secla » Wed Jul 05, 2017 8:30 pm

Add mine at 15 mins

mooncat
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Re: Milk stout

Post by mooncat » Wed Jul 05, 2017 9:09 pm

Can I ask, what's the reasoning for adding lactose in the middle of the boil rather than the beginning?

RobP

Re: Milk stout

Post by RobP » Wed Jul 05, 2017 10:33 pm

Add it when bottling. That way you can adjust to taste.

RobP

Re: Milk stout

Post by RobP » Wed Jul 05, 2017 10:42 pm

mooncat wrote:Can I ask, what's the reasoning for adding lactose in the middle of the boil rather than the beginning?
The time of addition makes no difference at all.

m_rawdin
Piss Artist
Posts: 213
Joined: Mon Dec 07, 2015 8:52 am
Location: Newcastle upon Tyne

Re: Milk stout

Post by m_rawdin » Wed Jul 05, 2017 11:05 pm

The general consensus seems to be around 15 mins so I'll try tossing it in at 15 mins
https://www.facebook.com/groups/341609746264187/

Fermenting: Nothing
Conditioning: Smoked porter
Drinking: Cider, witbier, brown ale, Milk stout
Planning: Gamma Ray clone v3

sbond10
Falling off the Barstool
Posts: 3002
Joined: Wed May 09, 2012 6:42 pm
Location: Warrington England usually drunk or being mithered by my 2yr old or wife

Re: Milk stout

Post by sbond10 » Wed Jul 05, 2017 11:17 pm

Just remember it socks moisture so may clump bit by bit no rush

yourbrew

Re: Milk stout

Post by yourbrew » Sat Jul 08, 2017 10:41 pm

Lactose is actually a non fermentable sugar, so it should not matter at what point of the boil you add it.

This is a picture from John Palmer's How to Brew on sugars:
http://imgur.com/a/k80NS

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