Twilight Stout Beer Kit - All Grain

Description

Your Twilight Stout gives you rich flavors of roasted coffee and dark chocolate from the roasted barley and chocolate malt. The pale ale malt builds the body while caramel 80L contributes subtle sweetness to balance the roast. East Kent Goldings hops add gentle bitterness and the English ale yeast develops the stout's character and depth, resulting in a full-bodied beer with a smooth creamy finish.

Your Twilight Stout never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.1%- 5.6%
• Final Gravity: 1.016 - 1.012
• IBUs: 40
• SRM: 40

Ingredients

Grain Bill (combined in one bag)

• 8 lbs Pale Ale Malt
• 1 lb Roasted Barley
• 12 oz Chocolate Malt
• 8 oz Caramel 80L

Hops (substitutions based on availability)

• 1 oz East Kent Goldings (60 min)

Yeast (substitutions based on availability)

• 1 packet English Ale Yeast

Also Included

• 5 oz Priming Sugar
• Irish Moss/Yeast Energizer Combo (last 15 minutes of boil)

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops - 60 min

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

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

Sparge

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

Boil

1. Bring the wort to a rolling boil.
2. Add 1 oz East Kent Goldings hops at the beginning of the boil.
3. Boil for a total of 60 minutes. Add Irish Moss/Yeast Energizer Combo in the last 15 minutes of the boil.

Cool and Transfer

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

Fermentation

1. Pitch the English Ale yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

Priming for Bottling

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

Kegging

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