Stout

[c45596]

ive made 2 batches of stout just using normal white sugar which have turned out fine the next batch im about to do is using white sugar with some lactose in it has anyone ever used lactose or any other stuff to add to there stouts.

 

 

 

CM

[Peter in the ACT]

CM,

 

 

 

Yes, I use lactose when making my stouts. I believe it makes the stout a little less bitter and indeed smoother.

 

 

 

My regular recipe (similar to the one suggested by Coopers) is:

 

 

 

1 x can Coopers original Stout

 

1 x can Coopers original Lager

 

150 - 200 gm lactose

 

250 gm dextrose (to give the yeast something to easily start on)

 

both packs yeasts.

 

 

 

It will rock and roll in the fermenter but I am yet to have it come up through the airlock.

 

 

 

Try and keep the temp at mid to lower range of the 20's and if necessary let it ferment for a few extra days.

 

 

 

Makes a great stout for around $24 or less if you can get the worts when they are on sale.

 

 

 

I have never tested for the %alc but I expect in would be in the high 5% range.

 

 

 

I recommend you give this a go. I think you will be pleasently suprised in the difference of the taste between this recipe and just using plain sugar.

 

 

 

Cheers

 

 

 

Peter

[Luke]

You could also call that recipe a "black & tan".

 

 

 

My stock stout recipe is:

 

 

 

1 tin Cooper's stout

 

1 tin liqiud black malt extract

 

1 kg light dry malt

 

250g lactose

 

200g chocolate malt grain simmered for 20 mins in 2lt water

 

25g Fuggles or Goldings hops (half added to malt boil and half dry hopped when racking)

 

Good quality ale yeast

 

Also 1/2 the amount of priming sugar when bottling

 

 

 

Comes out in the mid-high 6% range.

 

 

 

Cheers,

 

Luke.