Twilight Juice Belgian Dark Strong Beer Kit - Extract

Description

Your Twilight Juice is a Belgian Dark Strong ale that pours deep black with ruby highlights from the Chocolate, Black, and Caramel 80L malts. The Pilsen Dry Malt Extract and Dark Candi Sugar create a rich, full body while the Aromatic Munich and Brown Supreme malts add depth and subtle sweetness. Tettnang, Perle, and Hallertau Blanc hops supply restrained bitterness and light floral notes that let the Lallemand Abbaye yeast express its characteristic fruity esters.

Your Label Peelers Twilight Juice Belgian Dark Strong Original Beer Kit 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: 7.3% - 7.8%
• Original Gravity: 1.068 - 1.074
• Final Gravity: 1.011 - 1.015
• IBUs: 21
• SRM: 46

Disclaimer: All calculations are approximate.

Ingredients

Extracts and Sugars

• 6 lbs. Pilsen Dry Malt Extract
• 1 lb. Dark Candi Sugar

Specialty Grains (combined into one bag)

• 1 lb. Chocolate Malt
• 8 oz. Caramel 80L Malt
• 8 oz. Brown Supreme Malt
• 8 oz. Aromatic Munich Malt
• 4 oz. Black Malt

Hops (substitutions based on availability)

• 1 oz. Tettnang
• 1 oz. Perle Hops
• 1 oz. Hallertau Blanc Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Abbaye - Belgian)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: Tettnang Hops (Bittering)
• 15 minutes: Perle Hops (Aroma)
• 5 minutes: Hallertau Blanc (Flavor)

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with water into the wort, and discard.
4. Stir in dry malts and Dark Candi Sugar until fully dissolved.
5. Bring your wort up to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition also add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Once fermentation is complete, transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!