
Flavor Description
Bring dessert to your glass with Blue Ribbon Black Raspberry Cobbler Ale, a beer kit designed to deliver rich layers of flavor that echo a classic homemade cobbler. You'll first notice the warm, toasted biscuit character from the specialty grains—a caramelized base that feels like the golden crust of a fresh-baked pie. Saaz hops lend a subtle bitterness that balances the sweetness without overpowering the profile. As fermentation completes, the addition of black raspberry concentrate deepens the flavor with bright berry notes, giving you a fresh fruit edge that plays beautifully against the malt backbone. Just before bottling, a dose of graham flavoring adds the final touch, mimicking the buttery crumble of cobbler topping. Whether you're after a fruit-forward beer with complexity or a creative seasonal brew, this black raspberry cobbler beer kit gives you all the tools to craft a flavorful, dessert-inspired ale that’s both satisfying and sessionable.
ABV: 5.10%
IBU: 23.58
SG: 1.052
FG: 1.013
SRM:17
Ingredients
- 3 lbs. Amber Dry Malt Extract
- 1 lb. Dark Dry Malt Extract
- 1 lb. Briess Bonlander Munich Malt
- 8 oz. Gambrinus Honey Malt
- 8 oz. Swaen Brown Caramel Malt
- 8 oz. Swaen Biscuit Malt
- 8 oz. Briess Caramel Munich
- 2 oz. Czech Saaz Hops
- 32 oz. Black Raspberry Concentrate
- 4 oz. Graham Flavoring Extract
- Yeast Energizer / Irish Moss Combo Packet
- 1 Packet Dry Yeast (SafAle US-05)
5 oz Priming Sugar
1 Muslin Bag
Hops Schedule
- 60 Minutes: 1 oz. Czech Saaz Hops (Bittering)
- 20 Minutes: 1 oz. Czech Saaz Hops (Flavoring)
Brewing Instructions
1. Heat 2-3 gallons of water to 155°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 as well as spice pack.
10. Once boil is complete, cool the wort to 70°F.
11. Transfer the wort to a fermenter add 32 oz. of black raspberry concentrate and 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!