Twilight Stout Beer Kit - All Grain

The Twilight Stout Beer Kit - All Grain bursts with rich flavors of roasted coffee and dark chocolate. Imagine yourself on a chilly evening, wrapped in a cozy blanket, as you savor the full-bodied, smooth, and creamy finish of this satisfying brew. With the Twilight Stout Beer Kit, you can create a beer that feels like a warm embrace, perfect for those colder months or a relaxing night in.

Dive into the brewing process with confidence, knowing you have the finest ingredients at your fingertips. The backbone of this stout is built on 8 lbs of Pale Ale Malt, providing a solid foundation for the complex flavors to shine. The 1 lb of Roasted Barley adds that quintessential roasted coffee note, while 0.75 lb of Chocolate Malt infuses the brew with a luscious dark chocolate essence. To round out the flavor profile, 0.5 lb of Caramel/Crystal Malt - 80L introduces a subtle sweetness that balances the boldness of the stout.

Your brewing journey is further enhanced by the addition of 1 oz of East Kent Goldings hops, boiled for 60 minutes to impart a gentle bitterness that complements the malt's richness. The magic of fermentation is brought to life with a packet of Irish Ale Yeast, ensuring your stout develops the perfect character and depth.

With the Twilight Stout Beer Kit, you're not just brewing beer; you're crafting an experience. Each sip is a testament to your skill and the quality of the ingredients, making every pour a moment to savor. So, roll up your sleeves, embrace the art of brewing, and let the Twilight Stout transform your evenings into something truly special.

Malts:
8 lbs Pale Ale Malt
1 lb Roasted Barley
0.75 lb Chocolate Malt
0.5 lb Caramel/Crystal Malt - 80L

Hops:
1 oz East Kent Goldings (60 min)

Yeast:
1 packet Irish Ale Yeast

Additives:

5 oz Priming Sugar
1 Muslin Bag

Brewing Instructions:

Prepare Equipment:
Sanitize all brewing equipment thoroughly.

Mash:
Heat 3.5 gallons of water to 152°F.
Add all malts to your mash tun and mash at 152°F for 60 minutes, stirring occasionally.

Sparge:
Heat 4 gallons of water to 170°F for sparging.
Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil:
Bring the wort to a rolling boil.
Add 1 oz East Kent Goldings hops at the beginning of the boil.
Boil for a total of 60 minutes.

Cool and Transfer:
Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
Transfer the cooled wort to a sanitized fermenter and top off with water to exactly 5 gallons.

Fermentation:
Pitch the Irish Ale yeast into the fermenter.
Ferment at 68°F for 7–10 days.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.