Adding lactose to an IPA: how much ?

Because I don't think I would like it, very little (like zero?). Because that is not a helpful answer to someone set on a course of action, half a pound. That might be enough to convince you whether there is something of interest without going overboard.

 

I think you mean 1.5 lbs per 5 gallons? The number dropped out.

Mike Tonsmeire wrote a blog post about brewing a milkshake IPA. His particular recipe (link) didn't use lactose, but he had this advice:

If you want lactose, save it to add to taste at kegging.

I think he would probably give the same advice for bottling. I suppose the way to do it is to boil some lactose in water, dose a known volume of beer with a known volume of lactose solution, and figure out the ratio that works for you.

That said, if you would rather just add a known quantity of lactose (which honestly is what I would probably do in your shoes), Tonsmeire links to a "milkshake IPA" recipe (link) that uses 227 grams (8 ounces) of lactose in a 5.5 gallon batch.

[Edited formatting to make clear which language is quoted.]

 

I make a hoppy pale ale (~5.5% ABV) and use 1 lb lactose in a 5.5 gallon batch.

 

Zero. I'd add zero lactose.

All kidding aside, there's really no need to add lactose if you don't want to. All you need to do is use grain that is higher in beta-glucans and/or use a less attenuative yeast strain or one that is a high glycerol producer. You're just looking for an increase in unfermentable sugars and a higher perception of body in your finished beer, after all. Lactose is not the only thing that can accomplish that end.

If you're hell-bent on adding lactose, I'd just add it like @minderbender mentioned.

 

When I make milkshake IPAs, I had 1.5lbs per 5 gallons usually at day 2 into fermentation when I add my fruit and bio-transformation dry hop.

This is what my strawberry milkshake looks like using that process:

 

Any reason behind the timing of the lactose (and fruit) addition?

 

Less time I am exposing the fermenting wort to oxygen, especially important for a NEIPA, and I am a little lazy, I don't want to keep harrassing the wort after I get it fermenting.

Additionally, I dont like adding lactose at end of boil because of the changes in osmolality, nor do I want to 'sterilize' the lactose to put it in at the end of fermentation.

 

Do you get good flavor extraction from the fruit in the limited time that you have it in the fermenter?

I don't think that 1.5 lbs of additional sugar is going to cause your yeast to go through osmotic shock, but adding it when you do isn't going to hurt anything. Just curious, but how do you package your beer? Reason for asking the question is if you add priming sugar, why not just add it then?

 

I keg. Usually fruit is in 7-14 days, so its all about the balance between not oxidizing the hoppiness of the NEIPA style, along with getting goo fruit flavor.

Then again, my fruit goes through a lot of pre-prep to maximize the flavor as well with the 'limited' time in the fermenter. And we are talking at least 2.5-3lb/gallon of fruit for those style of beers.