Blue Ribbon Blueberry Cobbler Ale Beer Kit - Extract

Description

Your Blue Ribbon Blueberry Cobbler Ale gives you a full-bodied ale with deep amber color and rich malt character from the amber and dark dry malt extracts. Specialty grains including Bonlander Munich, American Honey Malt, Brown Caramel Malt, Biscuit Malt, and Caramel Munich Malt build toasty and caramelized notes that evoke a baked crust.

Czech Saaz hops add gentle earthiness and subtle spice while the blueberry booster contributes bold fruitiness. SafAle US-05 ferments clean, and the graham flavoring extract rounds out the finish with warm graham cracker sweetness.

Your Blue Ribbon Blueberry 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

Disclaimer: All calculations are approximate.

Ingredients

Extracts

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

Specialty Grains (combined into 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

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Fruit Booster (added to cooled wort before topping up to 5 gallons)

• 32 oz. Blueberry Booster

Also Included

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

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, sparge (rinse) the grains with warm water, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring your wort up to a gentle, rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Once boil is complete, 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 add the 32 oz. of blueberry booster and mix well.
11. Top off your fermenter with clean, filtered water to reach 5 gallons total.
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!