Lactose (Milk Sugar)
Lactose is unfermentable by brewer’s yeast, so any lactose added to a beer makes the final product sweeter, fuller, and creamier.
Read More: Achieve a Fuller Mouthfeel in your New England IPA
Lactose (Milk Sugar) Brewing Values
These are the common ranges that we've seen with Lactose (Milk Sugar) over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more »
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
If you see an error in our data, please let us know!
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