DetailsThe cappuccino of beers, this cream stout will soon become a favorite as it has with so many of our customers, it gets full 5-star rating! Very smooth and drinkable, it's inspired by the traditional English stouts. This style is a nice alternative for those who find traditional stouts too dry. Rich and creamy, with a subtle sweetness and smooth finish. The perfect dessert beer.
- Deep, rich brown color
- Rich and creamy
- A bit of sweetness with a smooth finish
- Ingredients include: 6 lb. Dark liquid malt extract, 1 lb Lactose, 8 oz. Black Malt, 8 oz. Caramel 80L specialty grain, 1 oz. Northern Brewer bittering hops, yeast, priming sugar and a muslin bag
- Deep, rich brown color
- Details & Instructions
4.9 / 5.082 ReviewsGood StoutThis was a good stout I like the addition of lactose but I wouldn't really call this a milk stout as it is not as smooth as the milk stouts I am use to. The batch I brewed started out smooth had a hint of lactose smoothness and finished with a roasty flavor. I keg my beer and I let it age for a month in the keg but all in all this is a good stout that everyone has enjoyed.December 26, 2009great tasting beerbrewed this while I was waiting for my octoberfest to finish, turned out really nice, really easy to drink. It is a favorite with the inlaws in my bar / garage.November 4, 2009All around crowd pleaser...I have brewed this beer twice with good results as everyone seems to find their way back to the keg. I recommend this one for those out there whom are intimidated by those brews outside of the "American" light lager category as the flavor and aroma are gentle yet firm. For those of you out there using starters I highly recommend decanting off of your starter to have a more clean tasting and lighter profile. Again...refreshing crowd pleaser. _x000D_January 3, 2010Awesome Beer!I brewed this one because I am a huge fan of Left Hand Milk Stout, and it didn't disappoint. It was very easy, as all Midwest kits are, and turned out exactly how I imagined. Thanks MidwestMarch 9, 2010Great StoutI have been brewing English and Irish stouts for quite a while. I have tried kits and make your own recipes from many books and brew supply places, and this Cream Stout is by far the tastiest stout I have brewed. It is certainly one of the easiest kits, especially if you are new to Stout making. _x000D__x000D_As noted in other comments above, the lactose is a very nice touch, but it is not nearly as velvety/creamy as some milk stouts out there. So, if you are wanted a real creamy stout, you may be a bit disappointed. I don't care for the really creamy ones, so I loved this kit.June 16, 2010Turned out great!Loved this beer. It was one of my first attempts from Midwest Supplies and I couldn't have asked for a better turnout.January 13, 2010Great Stout did not last longI brewed this beer back in September 0f 2009 and the batch turned out really good. It did not mature until December of 2009. When it did mature it did not last long at all. I did use the White Labs liquid yeast, as with all brews, and was very satisfied with the results.April 4, 2010FantasticMy first Midwest kit. Dry yeast. Bottled after three weeks in fermenter, at two more weeks can't keep my hands off. I don't think it will ever see four weeks old. Another batch on my next order.April 19, 2010Great Kit!!I brewed this one (my second batch ever) with a twist. I steeped a couple pounds of mulberries in at the end of the boil. I took some to my brew club and it disappeared faster than I could open the bottles! I will soon be ordering another one that's fer sure!!!!June 9, 2010Excellent Winter brew, good heavy taste, goes great with brats!I really enjoyed some easy brewing with this batch. Did 2 stages and dry yeast, and it came out perfectly!July 2, 2010
- Customer Q&A
Browse 1 question Browse 1 question and 1 answerWhat is the difference between the listed yeasts? Why is one better then the other?? Is there a difference when brewing?BEST ANSWER: Any of the yeasts will work just fine but there is a wider variety of liquid strains available which can provide you with a more style-specific strain in some cases. The flip side is they are perishable in temperature extremes and have a shorter shelf life than the dry yeast.