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St. Paddy's Demon Stout
St. Paddy's Demon Stout
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St. Paddy's Demon Stout

SKU # 90025

Regular price $27.50 Available

Unit price per 

Vendor: Demon Brewing Co. Inc

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The recipe below is designed to make a 2 or 6 gallon batch.

ST. PADDY’S DEMON STOUT RECIPE KIT

Recipe requires a blender. What’s an Irish Holiday without a stout in your grasp! Find your pot-‘o-gold with this smooth, rich malt. BrewDemon® mixes feature complex blends of specialty malts, combined with the finest hops by master brewers in New Zealand’s famous Speight’s brewery, providing the optimum flavor profiles for world-class beers. No additives or preservatives.

 

Included

  • Shedu Oatmeal Stout (SHME)
  • Dry Brewing Yeast
  • Boysenberries in Light Syrup
  • OneStep No-Rinse Cleanser

 

You will need

  • A Blender

 

Brewing Note

You will need to sanitize your blender and everything else that comes in contact with your beer. Suggested conditioning time for this recipe is 3-4 weeks.

 

2-GALLON BREWING INSTRUCTIONS 1. Sanitize Your Equipment Follow the steps outlined in the instructions that came with your kit. You can download these instructions from our Help Desk under Downloads. 2. Making This Recipe Our mixes contain malted extract and hops ready for fermentation. Just add water and the included yeast. Since beer is mostly water, the better the water the better your beer. This step should take about 30 minutes. 1. Remove yeast packet from under the lid of your beer mix and stand both cans in a tub of hot tap water. This will help them pour more easily. 2. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water. 3. Place 4 cups of water into a clean 3-quart pot and bring to a boil. 4. Remove from heat. Then slowly stir in the contents from both cans until fully dissolved. This mixture is called the wort. 5. Pour the wort into the fermenter. Bring the volume of the fermenter up to the 8.5-quart mark by adding more water. Mix thoroughly. Read the thermometer and wait until the temperature of the wort is between 64°- 82° F before adding the yeast. 6. Add the yeast. Then attach your lid. 7.Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 7 days. 3. Bottle As Directed Follow the steps outlined in the instructions that came with your kit. FOR BEST RESULTS CONDITION FOR 1 TO 3 WEEKS.

ABV

6.3
% Alcohol

SRM

32
color

IBU

36
BITTERNESS

Brewing Notes

ABV is an estimate of alcohol content given in percent of alcohol by volume IBU is bitterness shown in international bittering units SRM is the color based on standard reference method

ABV

6.3
% ALCOHOL

IBU

32
BITTERNESS

SRM

36
COLOR

Brewers Note:

ABV is an estimate of alcohol content given in percent of alcohol by volume IBU is bitterness shown in international bittering units SRM is the color based on standard reference method

2-GALLON BREWING INSTRUCTIONS

 


1. Sanitize Your Equipment, Including Your Blender!

This is the most important step in the brewing process. It kills any bacteria, wild yeast and mold that can cause off-flavors in your beer. It’s important to sanitize everything that comes in contact with your beer. This step should take about 15 minutes.


1. In a container, dissolve half (1 tbsp) of the One Step No-Rinse Cleanser into a gallon of warm water. Shake until the cleanser has completely dissolved. Save the other half of the cleanser for bottling.

2. Pour solution into the fermenter, screw on the lid and place your venting plug into its hole. Cover venting plug and swirl the solution around making sure it contacts the entire inside surface including the lid.

3. Open and close the tap several times to sanitize the inner surface.

4. Place your mixing spoon(s), measuring cup and can opener* inside the fermenter. Careful not to scratch the inside surface. Allow it to soak a minimum of 10 minutes.

5. Drain fermenter into your blender and repeat. Allow it to soak a minimum of 10 minutes.

6. Remove your utensils and place them on a clean paper towel. No rinsing is required. You can alternatively sanitize a plate or bowl to use as a utensil rest.

*If needed. Can opener must be sanitized before using.

 

AFTER SANITIZING THE FERMENTER. POUR THE SOLUTION INTO A BLENDER MAKING SURE IT CONTACTS THE ENTIRE INSIDE SURFACE INCLUDING THE LID. ALLOW TO SOAK FOR 10 MINUTES THEN DRAIN.

 

 

2. Making This Recipe

Our mixes contain malted extract and hops ready for fermentation. Just add water and the included yeast. Since beer is mostly water, the better the water the better your beer. This step should take about 30 minutes.


1. Remove yeast packet(s) from under the lid of your beer mix and stand cans in a tub of hot tap water. This will help the malts pour more easily.

2. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.

3. Puree can of fruit in your sanitized blender.

4. Place 4 cups of water into a clean 3-quart pot and bring to a boil.

5. Remove from heat. Then slowly stir in the contents from both cans until fully dissolved. This mixture is called the wort.

6. Pour the wort into the fermenter. Bring the volume of the fermenter up to the 8.5-quart mark by adding more water, then add your pureed fruit. Mix thoroughly. Read the thermometer and wait until the temperature of the wort is between 64°- 86° F before adding the yeast.

7. Add the yeast. Then attach your lid.

8. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 86° F for approximately 14 days. DUE TO THE  FRUIT, YOU MAY EXPERIENCE AN  ACTIVE FERMENTATION.

 

 

And Now You Wait

After 14 days the beer in your fermenter should have stopped fermenting and begun to clear. It’s now time to bottle! If you’re not sure, draw a small amount from the tap; if it tastes like flat beer, it’s ready to bottle. If it tastes sweet, give it a few more days.


 

 

3. Carbonating Your Beer

Since nobody likes flat beer we need to add carbonation. It is normal for this process to create a small amount of yeast sediment at the bottom of each bottle. This step should take about 45 minutes.


1. Dissolve the remaining One Step into a gallon of warm water. 

2. Fill each bottle half full with solution, place caps on (just a few turns) and shake a few times. Allow them to sit for a minimum of 10 minutes.

3. Remove caps and empty bottles. No rinsing is required.

4. Add 2-1/2 teaspoons of white granulated sugar to each bottle. If you’re using bottles other than what came with the kit, see the priming sugar chart above for the correct sugar amount.

5. Using the tap, fill each bottle halfway up the base of the neck. Make sure all bottles contain approximately the same amount of beer.

6. Cap each bottle and invert them several times until the sugar has been completely dissolved. Do no not shake  bottles.

7. Place the bottles upright, out of direct sunlight and maintain a temperature between 64°- 86° F for approximately 7-14 days.

 

EVERY COUPLE OF DAYS GIVE EACH BOTTLE A SQUEEZE. WHEN THEY BECOME FIRM TO THE TOUCH (LIKE A NEW 2-LITER BOTTLE OF SODA) AND THE BEER HAS CLEARED, THEY’RE READY FOR THE FRIDGE.

 

 

 

4. Enjoying Your Beer!

After your beer has carbonated, it’s ready to drink! However, you can improve the flavor by bottle conditioning your beer. This can be done a couple ways:


Warm conditioning: Keep your bottles in a dark, dry location away from sunlight and maintain a temperature between 50°- 70° F for several weeks to a month.

Cold conditioning: Place your bottles in the refrigerator for several weeks to a month. 

 

FOR BEST RESULTS CONDITION FOR 2 TO 4 WEEKS.

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