St Peters Cream Stout is a 3kg, two-can beer kit that makes 36 pints of strong, aromatic dark stout with a dark chocolate cream character and a satisfying bittersweet finish. No sugar needed - it is all malt.
Key specs
| Makes |
20 litres (36 pints) |
| Approx. ABV |
about 4.7% |
| Ready in |
at least 4 weeks |
| Style |
Cream Stout |
| In the box |
hopped malt extract, hops, yeast, instructions |
| You'll also need |
No sugar needed - just water |
| Kit weight |
3.0kg |
The beer
- Style: dark chocolate cream stout
- Hops: Fuggles and Challenger
- Malt: a blend of five local malts
- Strength: about 4.7% ABV
- Makes: 36 pints (about 20 litres)
In the box
- 3kg of hopped malt extract
- Hop sachet and brewing yeast
- Instructions from St Peter's Brewery
How to brew it
Warm the cans, mix with 3.5 litres of boiling water, top up to the 36 pint mark, then add the hop sachet and yeast. Ferment for 4-6 days at 18-20°C before bottling or kegging. Full steps: St Peters instructions.
You'll need
A 25 litre fermenter with an airlock, a hydrometer, a syphon, and bottles or a pressure barrel. Sanitise everything with ChemSan (no rinse) or clean with VWP and rinse.
For stout lovers who want a rich, full-malt pint. Also try the fruitier St Peters Plum Porter.
Frequently Asked Questions
What does St Peters Cream Stout taste like?
Deep, dark, and complex — expect dark chocolate, roasted coffee, and a hint of dark fruit on the nose, with a creamy, satisfying mouthfeel and a long, bittersweet finish. It's a genuine cream stout with depth and character, at around 4.5% ABV.
How do I make it even creamier?
Add 200–250g of Lactose (milk sugar) dissolved in the wort before fermentation. Lactose is non-fermentable so it stays in the finished beer, adding sweetness, body, and a smooth, creamy texture that perfectly complements the roasted malt character.
Do I need to add sugar?
No - St Peters kits need no added sugar, spray malt or enhancer. The 3kg of malt extract provides all the fermentables, so just add water.
How long should I condition St Peters Cream Stout?
Stouts benefit from longer conditioning than lighter beers. Condition in the bottle for at least 3 weeks, ideally 4–6 weeks for the best flavour development. The roasted malt character softens and integrates with conditioning, producing a smoother, more rounded result. See our
guide to conditioning home brew.
Can I add extra dark malts to enhance this kit?
Yes — steeping 150–200g of Dark Crystal Malt in hot water (70°C for 30 minutes) and adding the liquid to the fermenter will deepen the dark fruit and toffee character. Roasted barley also adds a drier, more intensely roasted edge if you want a more Irish-stout profile. See our
malt comparison chart.
