Peach Cobbler Ale - Beer Recipe - Brewer's Friend

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Peach Cobbler Ale

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 80 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday November 27th 2023
1.072
1.019
7.1%
32.7
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25.50 lb Flaked Oats25.5 lb Flaked Oats 33 2.2 48.3%
25.50 lb United Kingdom - Maris Otter Pale25.5 lb Maris Otter Pale 38 3.75 48.3%
1.75 lb Rice Hulls1.75 lb Rice Hulls 0 0 3.3%
52.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.25 oz Citiva3.25 oz Citiva Hops Leaf/Whole 9.4 Boil 60 min 22.16 55.4%
1 oz Citiva1 oz Citiva Hops Leaf/Whole 9.4 Boil 30 min 5.24 17%
0.75 oz Palisade Cryo0.75 oz Palisade Cryo Hops Leaf/Whole 14.2 Boil 15 min 3.83 12.8%
0.50 oz Citiva0.5 oz Citiva Hops Leaf/Whole 9.4 Boil 5 min 0.68 8.5%
0.37 oz Palisade Cryo0.37 oz Palisade Cryo Hops Leaf/Whole 14.2 Boil 5 min 0.76 6.3%
5.87 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Cinnamon stick Spice Boil 1 hr.
1.50 lb Maple Surp Water Agt Whirlpool 0 min.
1.50 gal Peach Puree Flavor Secondary 0 min.
3 tbsp Pure Vanilla Extract Flavor Secondary 0 min.
51 oz Meijer Toasted Sugar Free Granola Flavor Secondary 0 min.
18 oz maple syrup Flavor Kegging 0 min.
4 tsp Potassium Metabisulfite Other Kegging 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 464 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.48 gal Strike 168 °F 152 °F 60 min
13.46 gal Sparge 168 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.22 gal (88.88 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.22 gal (40.88 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.7 gal (82.82 qt). Suggest reducing strike water volume to 7.78 gal (31.12 qt) and adding 8.7 gal (34.82 qt) sparge/top-off. 16.48 65.9  
Strike water volume at mash thickness of 1.25 qt/lb 16.48 65.9  
Mash volume with grains 20.7 82.8  
Grain absorption losses -6.59 -26.4  
Remaining sparge water volume (equipment estimates 12.58 g | 50.3 qt) 12.36 49.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.22 g | 88.9 qt) 22 88  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 28.84 115.4
Equipment Profile Used: System Default
 
Notes

Mash Steps
Beta-Glucan Rest heat Direct Heat
temp °F 104 time 30 min
Saccharification Rest
heat Direct Heat temp °F 150 time 60 min

1.
Fermentable Maple Syrup added to whirlpool at 170F for 5 minutes.
2.
Sparged with 2 gallons water to get full extraction.
3.
Granola toasted in oven at 350 for 15 minutes.
4.
Racked to secondary onto peach puree, apricot puree, vanilla bean, and granola after one week of fermentation
5.
Stabilized in keg with K-meta, then added 6oz maple syrup and shook keg well.

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  • Last Updated: 2023-11-30 01:58 UTC