Lactose (Milk Sugar) - 500g

Brewing with Lactose

Lactose powder is a non-fermentable sugar derived from milk and can be used to sweeten both wine and beer.

Add a small amount at the end of fermentation before bottling when you want to sweeten a dry or bitter wine.

Lactose in Beer Making

Brewing with lactose adds a fuller body and a creamy mouthfeel to the end result.

It adds a rounded sweetness that can be used to balance bitterness in some heavily hopped beers.

It is commonly recommended to use lactose at a rate of 5% to 10% of the grain in most recipes.

Beer styles that most commonly use lactose

  • New England IPAs
  • Imperial Cream Ale
  • Berliner Weisse
  • Sour/Gose
  • Porter
  • Milk Stout/Sweet stout

When to add lactose to home brew beer?

Most brewers agree that the best time to add lactose to a batch is during the boil in the last 15 minutes.

This ensures it’s sterilized, doesn't interfere with hop utilization and won’t dilute your final product.


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