Blue Ribbon Black Raspberry Cobbler Ale Beer Kit - Extract

Description

Your Blue Ribbon Black Raspberry Cobbler Ale combines amber and dark dry malt extracts with Bonlander Munich, American honey malt, brown caramel malt, biscuit malt and caramel Munich malt. These specialty grains give your beer a toasted biscuit and caramel base. Czech Saaz hops add subtle bitterness and flavor balance. Black raspberry concentrate contributes bright berry notes when added to the wort, and graham flavoring extract supplies a buttery crumble character at bottling. SafAle US-05 ferments cleanly so the malt and fruit profile remains forward.

Your Blue Ribbon Black Raspberry Cobbler Ale 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 giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 7.1% - 7.5%
• Original Gravity: 1.062 - 1.070
• Final Gravity: 1.009 - 1.012
• IBUs: 20
• SRM: 17

Ingredients

Fermentables

• 3 lbs. Amber Dry Malt Extract
• 1 lb. Dark Dry Malt Extract

Specialty Grains (combined in one bag)

• 1 lb. Bonlander Munich Malt
• 8 oz. American Honey Malt
• 8 oz. Brown Caramel Malt
• 8 oz. Biscuit Malt
• 8 oz. Caramel Munich Malt

Hops (substitutions based on availability)

• 2 oz. Czech Saaz Hops

Flavor Concentrate

• 32 oz. Black Raspberry Concentrate (Added to wort before topping up with cool water to 5 gallons.)

Yeast (substitutions based on availability)

• Packet Dry Yeast (SafAle US-05)

Also Included

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

Instructions

Hop Schedule

• 60 Minutes: 1 oz. Czech Saaz Hops (Bittering)
• 20 Minutes: 1 oz. Czech Saaz Hops (Flavoring)

1. Heat 2-3 gallons of water to 150°F.
2. Remove from heat and place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard.
4. Bring the wort to a boil.
5. Once boiling, remove from heat. Add the malt extract and stir until fully dissolved.
6. Return to heat and resume boiling.
7. Add the hops according to the hop schedule.
8. Boil for 60 minutes, stirring occasionally.
9. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
10. Once the boil is complete, cool the wort to 70°F. An immersion chiller or ice bath works well for this.
11. Transfer the wort to a sanitized fermenter add 32 oz. of Black Raspberry concentrate then top off with cold water to 5 gallons.
12. Pitch the yeast and seal the fermenter.
13. Ferment at 68-70°F for 10-14 days (or until fermentation is complete).
14. Transfer to a bottling bucket and stir in the 4 oz. of graham flavoring and 5 oz. of priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!