Twilight Stout Beer Kit - Extract

Description

Your Twilight Stout brings deep roasted coffee and dark chocolate notes wrapped in a smooth, creamy body from the Dark Dry Malt Extract base. The 1 lb Roasted Barley, 12 oz Chocolate Malt, and 8 oz Caramel 80L add layers of roast character, cocoa hints, and caramel roundness that balance the malt profile. A 60-minute East Kent Goldings addition gives soft earthy bitterness, while the English Ale Yeast delivers the classic slightly dry finish and subtle fruitiness of the style.

Your Label Peelers Twilight Stout – Extract Beer Kit never sits on a shelf. Your extract and specialty grains are packed fresh to order, no flashy box, no shortcuts, just top-quality ingredients ready for you to create your best brew.

Beer Specifications

• ABV: 5.9%
• Original Gravity: 1.058
• Final Gravity: 1.014
• IBUs: 40
• SRM: 40

Ingredients

Fermentables

• 6 lbs Dark Dry Malt Extract

Specialty Grains (combined in one bag)

• 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

Additives

• 5 oz Priming Sugar
• Irish Moss/Yeast Energizer Combo

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops - 60 min

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Add Roasted Barley, Chocolate Malt, and Caramel/Crystal Malt - 80L to a mesh bag.
3. Steep for 20 minutes, then remove the bag and let it drain into the pot.

Dissolve Malt Extract

1. Remove the pot from heat and stir in 6 lbs of Dark DME until fully dissolved.
2. Return the pot to heat and bring to a boil.

Boil

1. Add 1 oz East Kent Goldings at the beginning of the boil.
2. With 15 minutes remaining, add Irish Moss/Energizer Combo Pack.
3. Boil for a total of 60 minutes.

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 cold water to exactly 5 gallons.

Fermentation

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

Packaging

1. Bottle or keg the beer, carbonating to approximately 2.5 volumes of CO₂.
2. Allow the beer to condition for 2 weeks before serving.