Blue Ribbon Peach Cobbler Ale Beer Kit - Extract

Description

Your Blue Ribbon Peach Cobbler Ale gives you a warm amber beer built on a layered malt backbone of toasted biscuit, rich caramel, and subtle honey. Bonlander Munich Malt, Brown Caramel Malt, Biscuit Malt, Caramel Munich Malt, and Honey Malt supply those flavors while Czech Saaz hops add a soft bitterness that keeps the profile balanced. You add the peach concentrate to the wort and the graham flavoring extract at bottling to complete the cobbler character. The clean-fermenting SafAle US-05 yeast lets the malt and fruit additions stand out.

Your Blue Ribbon Peach 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. Peach 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 Peach 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!