Lactose, or milk sugar, is a disaccharide that adds sweetness and body to drier beers. Because it adds a slight milk taste is it also commonly used for milk stouts and porters. Lactose is not fermentable, so it will remain intact in your brew, allowing you to add sweet flavors without having to prematurely stop the fermentation processes to leave a larger amount of malt or sugars, lowering your alcohol content. Its normal usage is between 8 oz and 1 lb per 5 gallons of beer.
Be the first to ask a question.