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2-Gal American Holiday Cheer
SK # 90019

2-Gal American Holiday Cheer

Demon's Recipe Book
Availability: In Stock

Flavor Profile
ABV : 5.6 %
ABV : Low
ABV : High
IBU : 22
IBU : Low
IBU : Noticeable
SRM : 14
SRM : Light
SRM : Dark
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

This recipe will make 2-gallons of beer.

AMERICAN HOLIDAY CHEER 2-GALLON RECIPE

Recipe requires a blender. No additives or preservatives. 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.

 

Included

  • (1) Can of American Prophecy Ale (HME)
  • (1) Can of Red Horse Mellow Amber (UME)
  • (1) Packet of Dry Brewing Yeast
  • (1) Can of Red Tart Cherries in Water
  • (1) Ounce Packet of Cascade Pellet Hops (only 1/2 oz needed for this recipe)
  • (1) Muslin Hop Bag
  • (1) Packet of One Step No-Rinse Cleanser

 

You wil need

  • A Blender
  • 1 Small Orange Rind Zest

 

Brewing Note

You will need to sanitize your blender, muslin hop sack and everything else that comes in contact with your beer. Suggested conditioning time for this recipe is 2-4 weeks.

 

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2-GALLON BREWING INSTRUCTIONS

 

1. Sanitize Your Equipment, Including Your Blender And Hop Sack!

Follow the steps outlined in the instructions that came with your kit. You can download these instructions from our Help Desk under Downloads.

YOU MUST ALSO SANITIZE THE BLENDER.
 
 
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. Place your pellet hops into the hop bag (tying it closed on both ends). Trim away excess material and save the remaining hops in the refrigerator or freezer for another time.
  • 4. Puree can of fruit in your sanitized blender.
  • 5. Place 4 cups of water into a clean 3-quart pot and bring to a boil.
  • 6. Remove from heat. Add orange rind zest, then slowly stir in the contents from both cans until fully dissolved. Add your hops (in hop sack). This mixture is called the wort.
  • 7. 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°- 82° F before adding the yeast.
  • 8. Add the yeast. Then attach your lid.
  • 9. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 14 days.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.

DUE TO THE FRUIT, YOU MAY EXPERIENCE AN ACTIVE FERMENTATION

 
 
3. Bottle As Directed

Follow the steps outlined in the instructions that came with your kit.

FOR BEST RESULTS CONDITION FOR 2 TO 4 WEEKS.

 

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