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2-Gal Dancing Leprechauns Coffee
SK # 90022

2-Gal Dancing Leprechauns Coffee

Demon's Recipe Book
Availability: In Stock

Flavor Profile
ABV : 5.6 %
ABV : Low
ABV : High
IBU : 29
IBU : Low
IBU : Noticeable
SRM : 40
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 makes 2-gallons of beer.

DANCING LEPRECHAUNS IRISH COFFEE 2-GALLON RECIPE

Recipe requires a blender. Capture a Leprechaun with this energetic malt and you’ll be granted three wishes! 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

  • (2) Cans of Shedu Oatmeal Stout (HME)
  • (2) Packets of Dry Brewing Yeast
  • (1) Can of Boysenberries in Light Syrup
  • (1) Packet of OneStep No-Rinse Cleanser

 

You will need

  • 1 Blender
  • 8 Shots Strong Espresso - cooled

 

Brewing Note

You will need to sanitize your blender and everything else that comes in contact with your beer. Also, add one shot of strong espresso to each of the eight 1-liter plastic bottles (after adding priming sugar). Suggested conditioning time for this recipe is 3-4 weeks.

 

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2-GALLON BREWING INSTRUCTIONS

 

1. Sanitize Your Equipment

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, Including Your Blender!

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 contents from all 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°- 82° F before adding the yeast. 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 and one shot of strong espresso to each of the eight 1-liter plastic bottles. If you’re using bottles other than what came with the kit, adjust your priming sugar and espresso amounts.
  • 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 not shake  bottles.
  • 7. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 86° F for approximately 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 3 TO 4 WEEKS.

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