• Lactose 500g
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Lactose 500g

Lactose 500g

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Lactose is milk sugar. Brewing yeast cannot ferment it, so the sweetness and body it adds stay in the finished beer - which is why it is the key ingredient in milk stouts and sweet stouts.

What it does

  • Adds lasting sweetness that the yeast leaves behind
  • Gives a smooth, creamy body
  • Used in milk and sweet stouts, milkshake IPAs and sweeter cream ales
  • Can also be used to sweeten ciders, since it will not ferment out

Details

  • Weight: 500g
  • Food grade, weighed and packed by BrewCo from 25kg sacks
  • Allergy advice: contains milk

See the How to Use box below for when and how to add it.

Goes well with

For brewers who like a sweeter, creamier stout or a softer, sweeter cider.

Lactose
How to Use
Dose
250-500g per 23L
250-300g typical
Adds
Sweetness & body
contains milk
When
Last 10-15 min of boil

Used for: Adds sweetness and a creamy body to milk stouts, pastry stouts and milkshake IPAs. Yeast can't ferment it, so the sweetness stays.

When: Extract/all-grain: last 10-15 minutes of the boil. Kits: dissolved in hot water and added with the kit.

Step by step
1Weigh 250-500g per 23 litres (250-300g is typical for a milk stout).
2Dissolve fully in hot wort or freshly boiled water.
3Add in the last 10-15 minutes of the boil, or stir into the fermenter with the kit.
4Ferment as normal - expect a higher final gravity.
Good to know: ALLERGEN: MILK. Not suitable for people with a milk allergy or vegans - label any bottles you give away. Don't use it as priming sugar - it won't carbonate the beer.
Frequently Asked Questions
How much lactose for a 23 litre milk stout?

250-300g is typical. Use up to 500g for a sweeter beer.

When should I add it?

In the last 10-15 minutes of the boil, or dissolve in hot water and add with a kit.

Is it suitable for vegans or people with a milk allergy?

No - lactose is milk sugar.

Can I use it to carbonate bottles?

No - yeast can't ferment it, so use normal priming sugar for carbonation.