Lactose powder for milk stout

[Portreath]

I've just had 500g of lactose powder delivered in time for my last brew of the year planned for Monday. I'm making a milk stout and I've been led to believe the powder goes in during the boil. However; on the packet it states that the power is to be used after the fermentation. Can anyone clarify when to add the lactose powder.

Thanks in advance.

 

[Gulpitdarn]

I'm also about to make a Milk Stout using Lactose, just waiting for some DME from Wilko to arrive.

Have a look at note 7 down the page on this link... https://homebrewanswers.com/milk-stout-recipe/ the video might be useful to you too, seems like the guy is down your way as well.

 

[Sadfield]

Can be used at any point in the process as it remains unfermentable. Adding after fermentation allows adjusting to taste. Adding in the boil eliminates any risk of contamination, although highly unlikely.

I tend to put in the boil, but have added it at bottling, dissolved in with priming sugar before now.

 

[jceg316]

I add during the boil. As mentioned by Sadfield this is to sterilise it.

 

[Portreath]

Thanks for the comments. I'm making a 20ltr batch and I have set aside 250g of lactose, which is 5.4% of the grain bill. Does this sound about right?

 

[MyQul]

Yes. Suggestions vary but I read 5% is a good starting point which is what I put in the last milk stout I made and it turned out well