Lactose is a milk-based sugar that is not fully fermentable by beer yeast. Adds body and sweetness to milk stouts.
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Add to lactose into the boil to add sweetness to your brew. Use approximately 100 gm-225 gm of Lactose per 23 litre brew length or adjust to your own taste. One fourth as sweet as cane sugar (sucrose) and non-fermentable by yeast. Add a small amount, mix, and taste. Lactose can be added until desired flavor is obtained. There is no fermentation period or rest needed, so your beer or wine may be bottled immediately. Add to hot water and mix thoroughly before adding to beer if you are adding at end of fermentation, before bottling. Common name: Milk sugar Allergen warning: Contains Milk Ingredients: Milk Product of Australia