Brew Demon

Wicked Irish Stout Recipe Plus

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BrewDemon Wicked Irish Stout Recipe is BrewDemon craft series plus refill recipe. The potent stout features a body as black as Hades with a bold flavor smooth as silk. Without any additives or preservatives, this hopped malt extract contains malted barley, water, hops, caramel, hop extract and yeast. 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. ABV: 4.6% SRM: 40 IBU: 32


  • (1) Can of Wicked Irish Stout (HME)
  • (1) Can of Black Horse Creamy Brown (UME)
  • (1) Packet of Dry Brewing Yeast (under lid)
  • (1) Packet of One Step No-Rinse Cleanser
Flavor Profile:

ABV : 4.6 %

Low : 0%
High : 13%

IBU : 32

Low : 0
Noticeable : 120

SRM : 40

Light : 0
Dark : 40

BrewDemon Black Horse Creamy Brown produces a range of porters, stouts and dark ales by its devilish union of pilsner, caramel and chocolate malts. This unhopped malt extract (UME) contains malted barley and water with no additives or preservatives.

Brewing Note

Each recipe includes a packet of One Step No-Rinse Cleanser, enough to sanitize all your equipment during brewing and bottling. Sanitize everything that will come in contact with your beer before making this recipe.

1. Sanitize Your Equipment
Follow the steps outlined in the instructions that came with the kit.

2. Making This Recipe
BrewDemon 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. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
  2. 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.
  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 they have 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.


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