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2-Gal Stonehenge Summer Stout
SK # 90027

2-Gal Stonehenge Summer Stout

Demon's Recipe Book
$35.00
  1 reviews
Availability: In Stock

Flavor Profile
ABV : 7.0 %
ABV : Low
ABV : High
IBU : 32
IBU : Low
IBU : Noticeable
SRM : 36
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.

STONEHENGE SUMMER STOUT 2-GALLON RECIPE

Recipe requires a blender. Align yourself for the midsummer solstice with this robust and fragrant malt. This stout is sure to tilt you off your axis! 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 Liquid Brewing Enhancer (LBS)
  • (1) Can of Boysenberries in Light Syrup
  • (1) Packet of OneStep No-Rinse Cleanser

 

You will need

  • 1 Blender

 

Brewing Note

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

 

Customer Reviews
Overall Rating 3 Ratings 1 reviews

2-GALLON BREWING INSTRUCTIONS

 

1. Sanitize Your Equipment, Including Your Blender!

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

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 packets from under the lid of your beer mixes and stand both 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 all three 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.
  • 7. Add the yeast. Then attach your lid.
  • 8. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 14 days.

DUE TO THE AMOUNT OF 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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