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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through June 28, 2004 * Cream Stout Question < Previous Next >

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David Beckerdite
Member
Username: Darkislandfan

Post Number: 182
Registered: 04-2003
Posted on Friday, June 25, 2004 - 09:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Frank Marsh
Junior Member
Username: Brewer

Post Number: 86
Registered: 03-2003
Posted on Friday, June 25, 2004 - 11:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
Live to Brew
Brew to Live
 

David Beckerdite
Member
Username: Darkislandfan

Post Number: 183
Registered: 04-2003
Posted on Sunday, June 27, 2004 - 03:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's all-grain.
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.
 

Jeffery Swearengin
Member
Username: Beertracker

Post Number: 212
Registered: 03-2002
Posted on Sunday, June 27, 2004 - 04:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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!
CHEERS! Beertracker

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