caramel stout

Caramel Stout

Brewing season is back! I have a few beer kits I picked up cheap during a Wilkinson’s sales and thought I would try an experiment with some caramel syrup bought from Costa Coffee. The beer kit was bought for £5 so if its a disaster of a brew its not been a huge was of money!

Ingredients

  • Coopers Stout
  • 1kg Sugar
  • 4 tablespoons of Le Sirop de Monin Caramel

STEP 1: Mix

I mixed the Stout, sugar and Caramel with 2 litres of boiling as described by the instructions and filled the fermentation buck up with cold water to the 23 litre mark.

STEP 2: Brew
I’m leaving the brew in the fermentation bucket for about 2 weeks with the brewbelt keeping it warm and hopefully at 21°C.  I might add some more Le Sirop de Monin Caramel when the froth has stopped being produced.

I’ll post the results in a couple of weeks when I bottle the beer.

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