B
Brian Thomas
I'm putting together a recipe for a Sweet Stout and am going to add lactose for that nice sweetness. I've read recipes that call for it to be added at the beginning of the boil and others that call for it to be added during the last 15 minutes. I've seen others that called for no-boil additions. I've always added at the beginning of the boil, is this correct? Also, what are the advantages of adding it later in the boil?
Oh, and here is the recipe I'm going to try (10 gal):
14# Pale Malt
2# Carafa II
1# Cara-Pils
1# Crystal 80
1# Flaked Oats
.75# Flaked Wheat
.5# Roasted Barley
1.5# Milk Sugar
2 oz. Northern Brewer for 60 min
1 oz. Fuggles for 15 min
Going to use some East Coast Ale yeast I have on hand.
Appreciate any comments.
Thanks,
Brian
Oh, and here is the recipe I'm going to try (10 gal):
14# Pale Malt
2# Carafa II
1# Cara-Pils
1# Crystal 80
1# Flaked Oats
.75# Flaked Wheat
.5# Roasted Barley
1.5# Milk Sugar
2 oz. Northern Brewer for 60 min
1 oz. Fuggles for 15 min
Going to use some East Coast Ale yeast I have on hand.
Appreciate any comments.
Thanks,
Brian