{"product_id":"lactose-milk-sugar-500g","title":"Lactose (Milk Sugar) · 500 g","description":"\u003cp\u003e\u003cstrong\u003eSweetness that survives fermentation. Lactose is milk sugar that brewing yeast won't ferment, so it stays in the glass as soft sweetness and a creamier, fuller body.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eUnfermentable milk sugar · 5–10 % of the grist · Last 15 min of the boil · Contains \u003cstrong\u003emilk\u003c\/strong\u003e · 500 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLactose doesn't ferment, so every gram you add is still there when you pour. It sweetens the beer and gives it a creamy taste and a fuller body, without adding alcohol.\u003c\/p\u003e\u003cp\u003eIt's the \"milk\" in milk stout: the style guidelines for sweet stout note that lactose is frequently added for extra residual sweetness.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eLactose (milk sugar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentability\u003c\/td\u003e\n\u003ctd\u003eNot fermented by brewing yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eResidual sweetness, creamy taste and body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhen to add\u003c\/td\u003e\n\u003ctd\u003eAbout 15 minutes before the end of the boil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e5–10 % of the dry weight of the grist\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003e5–10 % of the dry weight. On a typical 5 kg grist for 20 L that's 250–500 g — up to one 500 g pack.\u003c\/p\u003e\u003cp\u003eWhere you land in that range is down to how sweet you want the beer. Go easy the first time: this is the one sugar the yeast won't clean up after you.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWeigh it against your grist: 5–10 % of the dry weight of the fermentables.\u003c\/li\u003e\n\u003cli\u003eStir it into the kettle about 15 minutes before the end of the boil.\u003c\/li\u003e\n\u003cli\u003eExpect a higher final gravity than the same recipe without lactose — the sugar you added doesn't ferment away.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a milk stout? Try it with Crisp Maris Otter as the base, a little Crisp Roasted Barley and chocolate malt for the roast, and SafAle S-04 for the ferment.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep the bag sealed and dry.\u003c\/li\u003e\n\u003cli\u003eThe best-before date is on the pack.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Lactose (milk sugar)\u003c\/li\u003e\n\u003cli\u003eIngredients: lactose (\u003cstrong\u003emilk\u003c\/strong\u003e)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003emilk\u003c\/strong\u003e — EU Regulation 1169\/2011 (Annex II) lists lactose under milk and milk products\u003c\/li\u003e\n\u003cli\u003eNet quantity: 500 g\u003c\/li\u003e\n\u003cli\u003eStorage: sealed and dry\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains \u003cstrong\u003emilk\u003c\/strong\u003e. Not for anyone with a milk allergy or lactose intolerance — and neither is the beer you brew with it, because the lactose stays in.\u003c\/li\u003e\n\u003cli\u003eIt adds sweetness and body, not alcohol.\u003c\/li\u003e\n\u003cli\u003e500 g bag.\u003c\/li\u003e\n\u003cli\u003eWe ship brewing ingredients from our partner's warehouse in the Czech Republic, so expect them in a separate parcel from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDoes lactose ferment?\u003c\/strong\u003e\u003cbr\u003eNo. Brewing yeast leaves it alone, so it stays in the beer as sweetness and body.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much lactose for 20 L?\u003c\/strong\u003e\u003cbr\u003e5–10 % of the dry weight of your grist: 250–500 g on a 5 kg grist.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003eAbout 15 minutes before the end of the boil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan someone who is lactose intolerant drink a milk stout?\u003c\/strong\u003e\u003cbr\u003eNot safely. The lactose is still in the finished beer, and under EU rules it counts as \u003cstrong\u003emilk\u003c\/strong\u003e.\u003c\/p\u003e","brand":"BrewTaurus Ingredients","offers":[{"title":"Default Title","offer_id":60933610832206,"sku":"BOP-007_053_2","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/418_powder-1-1-2-2.jpg?v=1790201898","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lactose-milk-sugar-500g","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}