Alternatives to lactose ?

[Brewed_Force]

Not sure if this is the correct section for this.....
Are there any alternatives to lactose for sweetening a 'milk' stout ?
Many people (65% of world population) are lactose intolerant, so cannot drink a traditional milk stout. Are there any other non-fermentable sugars that could be used as a substitute ?

 

[phildo79]

(65% of world population) are lactose intolerant

Sounds a bit high. Not sure Wikipedia is the best source of information.

 

[Sadfield]

Possibly Stevia extract. Although sweetness is only part of it, you may need to increase oats or such like to replicate the mouthfeel.

 

[Brewed_Force]

Sounds a bit high. Not sure Wikipedia is the best source of information.

It sounds high because here in northern Europe the rate is more like 20%, so we don't encounter it so often.
The figure globally is more like 70%. Up to 90% of people of Asian or African descent lack the means to digest lactose.
(That's why Mackeson sales were very poor in those regions.......)

 

[Sadfield]

Some obvious correlation between the above info and the best cheese producers.

 

[IainM]

Not sure if this is the correct section for this.....
Are there any alternatives to lactose for sweetening a 'milk' stout ?
Many people (65% of world population) are lactose intolerant, so cannot drink a traditional milk stout. Are there any other non-fermentable sugars that could be used as a substitute ?

Yes, maltodextrin makes a good substitute. In fact, I used it in an impromptu "milk" mild when LHBS ran out of lactose, as a non-fermentable sugar for giving body and some sweetness. Worked a treat.

 

[ACBEV]

^^^^ The above seem like good ideas...

I don't use lactose in milk/sweet stout, nor did some breweries when the style was popular commercially.

I tend to use mild ale malt, with around 10% oats and 5% crystal and chocolate/carafa III. Then mash @ 69c and a low attenuation yeast.

 

[MyQul]

^^^^ The above seem like good ideas...

I don't use lactose in milk/sweet stout, nor did some breweries when the style was popular commercially.

I tend to use mild ale malt, with around 10% oats and 5% crystal and chocolate/carafa III. Then mash @ 69c and a low attenuation yeast.

Interesting recipe. I'll have to nick that

 

[YeastFace]

I think Mackesons use (or at least at some point did) maltodextrin rather than lactose.

 

[Clint]

Cats can't digest lactose...or is that sawdust?

 

[ACBEV]

^^^ Might be both, my cat farts if he drinks standard milk. Had the same problem with my daughter, they both drink lactose free milk now.

 

[Brewed_Force]

So would it be a straightforward weight-for-weight substitution (maltodextrin for lactose) ?