Post Number: 182
|Posted on Friday, June 25, 2004 - 09:28 pm: ||
I'm getting ready to brew this sunday. My first brew will be a Creamy Stout and my second will be a Brown Ale.
My recipe calls for Lactose Sugar but I was wondering what other substitutes are available to use that also impart a creamy character.
Post Number: 86
|Posted on Friday, June 25, 2004 - 11:14 pm: ||
Sounds like you have a recipe for a Sweat Stout, as lactose is a sugar that is nonfermentable by yeast. It is used primarily to lend sweetness and add body. Lactose has about 17% of the sweetness of table sugar.
Flaked barley and Flaked Oats (10-20%) will help get that velvety mouthfeel but must be mashed with grains having surplus enzymes. You did not mention if your beer was all grain or extract.
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Post Number: 183
|Posted on Sunday, June 27, 2004 - 03:44 pm: ||
I am planning on making the Brown ale from the second runnings by adding a little more 2-row to the second mash ( which will be a separate mini mash).
To keep the sweet taste a little lower I was planning on using 8 ozs of the Lactose instead of the 16 ozs the recipe calls for.
Post Number: 212
|Posted on Sunday, June 27, 2004 - 04:06 pm: ||
Use the flaked barley & oats like Frank suggested to increase body & mouthfeel. I never add lactose a.k.a. milk sugar to my cream/sweet stouts until bottling or kegging anyway. Then you can simply adjust the sweetness to fit your individual tastes. Just an alternative suggestion!
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