St Peters Cream Stout is a rich, aromatic dark stout brewed with Fuggles and Challenger hops plus a blend of five local malts, creating a dark chocolate cream stout with a satisfying bitterness and exceptional depth. This 3kg kit makes 36 pints of a genuinely complex, award-winning stout.
Makes: 36 pints | Style: Cream Stout | Hops: Fuggles, Challenger
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.
- What sugar should I use with this kit?
- Brew Enhancer 3 or Dark Spraymalt are the best options. Both add malt body that suits the full, rich character of a cream stout. Avoid plain white sugar — it leaves the beer thin and cidery, which clashes with the stout's complex malt flavours.
- 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.
- 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.