Hi all, I’ve got a partial mash oatmeal stout kit lined up next, and I was thinking about some things I could do with it. One that came to mind is a (lower ABV) take on AleSmith’s Vietnamese Speedway Stout—one of my all-time favorites.
My girlfriend and I do Asian food pop-ups, so we have a lot of Vietnamese-style coffee on hand, plus lots of sweetened condensed milk. I really like the idea of trying this, but I’m not sure about a few things:
- Is there a way to incorporate sweetened condensed milk into beer? I suppose I’d have to go with fat-free to avoid the fat curdling in the beer, right?
- How much would I need to get a noticeable flavor from it?
- When should it be added? End of boil? Flameout? I assume not at bottling because the quantity you’d need to add to get the right flavor would undoubtedly overcarbonate the beer.
- Would it be better just to use lactose instead?
Anyway, just looking for ideas/thoughts—especially from anyone who might have used condensed milk before.