Flavor Description
Blue Ribbon Cherry Cobbler Ale Beer Kit delivers a rich, dessert-inspired brew that balances sweet cherry character with classic malt depth. You'll enjoy the warm, toasty flavors of biscuit and caramel from a malt bill built on amber and dark dry malt extract, Bonlander Munich, and a curated blend of caramel and honey malts. These layers create a crust-like backbone that perfectly supports the bold addition of 32 oz. of real cherry concentrate. A touch of graham cracker flavoring adds a nostalgic bakery finish, rounding out this cobbler-style ale. Czech Saaz hops provide just enough herbal bitterness to balance the sweetness, giving your beer a clean, refreshing edge. If you're looking for a fruit-forward beer with real malt complexity, this cherry cobbler ale kit lets you brew a smooth, flavorful pint that stands out with every sip.
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. Cherry 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 cherry 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!
