Questionable recipes

[Joe Cal]

Hi,

As I'm brewing 1 gallon batches I end up with extra speciality ingredients. I put substituted lactose in an ipa recipe for dextrose. I know it didn't ferment but the taste is ok, if a little interesting. Is lactose regularly used in anything outside milk stouts?

I did an oatmeal stout last week and I got the idea that it might add a nice mouthfeel, as an adjunct rather than part of the recipe. I did a really basic beer tonight. 500g wheat, 450g pilsner and 50g oats. Hallertauer 6g at 60mins and 6g at 1 minute. Danstar Munich yeast. Did I just muddy a potentially decent beer with unnecessary experimenting ?

[LordEoin]

lactose id pretty much for head retention and body.
it's not fermentable and not particularly sweet, so it makes the liquid 'thicker'.
milk stout benefits from it to make it thicker and creamier, and because our puny hyooman brains think "lactose=milk bro"

Your recipe sounds like it will probably be fine
although it doesnt include any lactose, so i'm not quite sure wtf your question is

[Joe Cal]

i did 2 different brews.

1 question was the lactose in the IPA, which you've answered, thanks

the other was about using oats in the wheat beer. would it be a normal adjunct or would it only be in stouts normally

[irish_goat]

Oats are a very common addition in Belgian wheat beers e.g. Hoegaarden. They wouldn't be used in German style wheat beer however because of the tradition of adhering to the Reinheitsgebot.

https://byo.com/mead/item/1647-witbier-style-profile

Galway Bay Brewery also make an oatmeal IPA which is quite nice too. You could probably add them to a lot of beer styles if you're looking to add a nice creamy mouthfeel.