Lactose, 5 kg

kr. 175,00

Lactose – also known as milk sugar – is used to give residual sweetness and more body in, among other things, milk stouts and other specialty beers. Standard brewer's yeast does not normally ferment lactose. Contents: 5 kg. Allergen: milk.

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Lactose for sweetness and body in beer

Lactose is a sugar from milk that standard brewer's yeast cannot normally ferment. It can therefore provide persistent residual sweetness and a fuller mouthfeel without contributing significantly to alcohol production.

Lactose is often used in milk stouts, pastry stouts and other specialty beers where a softer and sweeter flavour profile is desired.

How to use

Add according to the recipe and ensure that the powder dissolves thoroughly. For example, lactose can be added during the final part of the boil. The amount depends on the beer style, batch size and desired sweetness.

Start with a moderate amount. It is easier to increase the sweetness than to reduce it again.

Allergen: milk.
Glycerin can also affect body and perceived sweetness, but is not a direct replacement with the same flavour profile.