Lactose 250g

Lactose is a milk – derived sugar commonly used in brewing to add sweetness and body to beers, particularly milk stouts. Unlike other sugars, lactose is non-fermentable by standard beer yeasts, meaning it remains in the beer throughout fermentation. This characteristic allows it to contribute residual sweetness and a creamy mouthfeel without increasing alcohol content.

Typically added during the boil or at the end of the brewing process, lactose can also help balance bitter flavors, making it an ideal ingredient for darker, roasted malt-forward styles. It enhances the overall texture and depth of the beer, creating a smooth, velvety finish that complements chocolate, coffee, and caramel flavors often found in stouts.

A 250g package of lactose is perfect for homebrewers, as this amount is sufficient for adding to small to medium batch sizes, usually between 19–23 liters (5–6 gallons). Dosage recommendations vary depending on the desired level of sweetness and body, but a typical range is 250–500g per batch.

Whether you’re crafting a classic milk stout or experimenting with lactose in other beer styles, this versatile ingredient can elevate the flavor profile and texture of your brew.