Powdered Lactose – Milk Sugar for Brewing

Powdered Lactose, also known as milk sugar, is a classic brewing ingredient used to add smooth sweetness and fuller body to beer. Because lactose is unfermentable by standard brewer’s yeast, it remains in the finished beer – contributing residual sweetness, improved mouthfeel, and a creamy texture without increasing alcohol content.

Most commonly used in Milk Stouts, Sweet Stouts, Pastry Stouts, and dessert-inspired ales, lactose helps balance roasted bitterness and enhance flavors like chocolate, coffee, vanilla, and fruit. It dissolves easily in hot wort and is typically added during the final 10 – 15 minutes of the boil to ensure proper sanitation and integration.

Whether you are crafting a silky stout or building layers in a specialty ale, lactose is an easy way to create a richer, rounder finish in your beer.

Features:

• Unfermentable milk sugar for residual sweetness
• Enhances body and mouthfeel
• Ideal for Milk Stouts, Sweet Stouts, and Pastry styles
• Balances roasted and hop bitterness
• Dissolves easily in hot wort

Suggested Use:
Add 4 – 16 oz per 5 gallons depending on desired sweetness and body. Add during the last 10 – 15 minutes of the boil and stir to fully dissolve.

Note: Contains milk sugar and is not suitable for those with lactose intolerance.