I know it sounds kind of odd, but my friend loves the mouthfeel of milk stouts and likes red ales. We were thinking of doing a Frankenstein beer that combines the two, red ale with lactose. Just wanted to get some thoughts on the idea.
Mash higher and use flaked rye or oats (flaked or golden naked) may be a better bet. Lactose is great and will give you creamyness and extra body, but there is a very faint sweetness that comes with it, that may be slightly weird in a red ale, especially if its hoppy.
It would be a bit of a weird concoction and while I personally wouldn't want a creamy red ale, I say go for it. I enjoy making up weird recipes because if I wanted a regular, bitter IPA or a plain roasty stout then I might as well save the money on equipment and just go buy some craft beer from the store.
IPAdams, i like your style. our thing was, we like red ales, but the smoothness with lactose. Plus we added carapils which should add to the smooth mouth. Just trying to get a few more opinions on the beer and what your guys thoughts are.
Three Floyds uses lactose in Apocalypse Cow, which is a DIPA, so I don't see why you can't give it a whirl for yourself.
