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2-Gal Dante's Lemon Wheat
SK # 90029

2-Gal Dante's Lemon Wheat

Demon's Recipe Book
  1 reviews
Availability: In Stock

Flavor Profile
ABV : 4.6 %
ABV : Low
ABV : High
IBU : 22
IBU : Low
IBU : Noticeable
SRM : 5
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.


“Hades” never had it so spicy! This sharp and lemony wheat beer has a blend of spices and fruity esters in every tempting sip. 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.



  • (1) Can of Dante’s Delight Weizenbier (HME)
  • (1) Can of White Horse Golden Wheat (UME)
  • (1) Packet of Dry Brewing Yeast
  • (1) Packet of One Step No-Rinse Cleanser


You will need

  • 4 Tablespoons of Fresh Lemon Juice
  • 3/4 Teaspoon Crushed Coriander Seed
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon


Brewing Note

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


Customer Reviews
Overall Rating 5 Ratings 1 reviews



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(s) from under the lid of your beer mix and stand can(s) 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 4 cups of water into a clean 3-quart pot and bring to a boil.
  • 4. Remove from heat. Add 4 tbsp. of lemon juice, 3/4 tsp. crushed coriander seed, 1/2 tsp. of nutmeg and 1/2 tsp. of cinnamon. Then slowly stir in 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 14 days.
3. Bottle As Directed

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




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