Lactose (milk sugar) is a non-fermentable sugar used primarily in the production of milk stouts and cream ales. Because yeast cannot ferment lactose, it remains in the finished beer as residual sweetness, adding body, creaminess and a smooth mouthfeel that perfectly complements roasted malt flavours.
Add 200–400g at flameout (end of boil) and stir until fully dissolved. The amount used directly controls sweetness — start with 250g and adjust in future batches.
Works beautifully alongside Dark Crystal Malt and Bullion hops. Ferment with Gervin GV12 Ale Yeast for a smooth, clean fermentation. Bottle with Carbonation Drops — lactose won't cause over-carbonation as it's not fermentable. See our Coopers Stout Kit for an easy base to build on.