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Blue Ribbon Peach Cobbler Ale Beer Kit

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$114.12
On Sale: $68.47
SKU:
LP-blueribbonpeach
UPC:
00810194956119
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Calculated at Checkout
Blue Ribbon Peach Cobbler Ale Beer Kit
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Flavor Description

If you’re looking to brew a dessert-inspired beer that doesn’t cross into overly sweet territory, Blue Ribbon Peach Cobbler Ale strikes a delicious balance. Built on a layered malt backbone, this recipe brings together notes of toasted biscuit, rich caramel, and subtle honey to evoke the comforting base of a peach cobbler. The use of specialty grains like Briess Bonlander Munich and Swaen Brown Caramel Malt adds depth, while Swaen Biscuit Malt delivers that fresh-baked character that makes this beer stand out. A touch of Czech Saaz hops keeps it grounded with a soft bitterness that balances the fruit-forward profile. Once fermentation is underway, you’ll add real peach concentrate and graham flavoring extract—bringing the cobbler concept full circle. You get a warm amber pour with just enough fruit and malt complexity to make each sip feel like a taste of something homemade. If you enjoy brewing fruit beers with complexity and character, this peach cobbler ale deserves a spot in your rotation.

ABV: 7.25% - 7.75%
IBU: 20
SG: 1.069
FG: 1.013
SRM:16

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. Peach 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 peach 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!

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