Blue Ribbon Cherry Cobbler Ale Beer Kit - Extract

Description

Your Blue Ribbon Cherry Cobbler Ale balances sweet cherry character with a crust-like malt backbone built from amber and dark dry malt extract, Bonlander Munich, American Honey Malt, Brown Caramel Malt, Biscuit Malt, and Caramel Munich Malt. The 32 oz. of cherry concentrate adds bold fruit flavor while 4 oz. of graham flavoring extract contributes a bakery-like finish. Czech Saaz hops supply herbal bitterness that keeps the sweetness in check, and SafAle US-05 ferments cleanly so the malt and fruit notes remain prominent.

Your Blue Ribbon Cherry 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

Malt Extracts

• 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. Cherry 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, sparge (rinse) with warm water into the wort, 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 Cherry 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!