Banana Stout Recipe With St Peters Cream Stout Beer Kit

Banana Stout Recipe With St Peters Cream Stout Beer Kit

Banana stout is a rich, full bodied stout with strong aromas of dark chocolate complimented by the sweet aromas of bananas.

This banana stout is easy to make using a St Peters Stout beer kit, but you can add bananas to any stout recipe to turn it into a banana stout.

When making a banana stout, you need lots of over ripe bananas.

Bananas that are green or yellow just wont add enough banana flavour. The bananas need to be almost black and squishy. This will help give as much banana flavour into the stout as possible.

You can usually get over ripe bananas at your local green grocer.

Ingredients:-

We used a Stout Beer Kit to make this stout, so you can use any stout kit you choose. We used the St Peters Cream Stout kit.

St Peters Cream Stout Beer Kit
2.5kg (approx 20) Bananas - Really Ripe
600g Lactose
150g priming sugar

Scroll down to see what equipment we'll need.

Equipment:-

Fermenting bucket
Stock pot
Potato masher
Syphon
Hydrometer
Straining bag
Spoon
Bottles / Barrel

Scroll down to see how to make this recipe.

Method:-

Make up the Stout Kit as per the instructions, but use 2 litres less water than required.

Take your really ripe bananas (including the skin) and chop them up into 1cm slices and put in the stock pot.

Pour on 2 litres of boiling water and put on the hob and simmer for 30 minutes.

Take off the heat and mash the bananas with a potato masher.

Pour the mashed bananas into a straining bag and tie the top in a knot.

Add the mashed bananas to the fermenter with the stout with any remaining banana water.

Add the lactose to the stout and stir to dissolve.

Pitch the yeast from the stout kit and pop the lid on to ferment at 18-22°C.

The fermentation should take around 7 - 10 days.

Once the fermentation has finished, take out the bag of mashed bananas and gently squeeze them to extract and juice into the fermenter.

Strain the stout off the sediment into a clean fermenter.

Add the priming sugar and stir to dissolve.

Bottle / barrel straight away.

Place in a warm place to allow the secondary fermentation for 1 week.

Then transfer somewhere cool to settle, clear and bottle condition for 1 month.

Then chill a bottle and pop it open and enjoy a delicious banana cream stout.