I plan to make a stout, OG around 1.056. I want to add lactose to give it that ‘milk stout’ character but don’t want to get it too sweet. I’ll infuse it with a chai spice blend at bottling. I may even infuse with coffee as well.
My threshold for ‘sweet’ is fairly low and want avoid going over the top. You can’t take it out.
Barring other input my plan would be to use 8-10% in the boil. 8% would be about 10 oz. 10% is about 13 oz. If not sweet enough, I’d boil water plus additional lactose then adjust to taste at bottling.
Can anyone offer input as to what percent lactose would get me into that “borderline sweet” range?
Everyone’s taste varies so I may get widely different responses.