Peach Cobbler? - Beer Recipe - Brewer's Friend

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Peach Cobbler?

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday July 17th 2015
1.053
1.012
5.5%
20.2
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 54.5%
3 lb Belgian - Biscuit3 lb Biscuit 35 23 27.3%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Whitbread Golding1 oz Whitbread Golding Hops Pellet 5.3 Boil 60 min 20.21 100%
1 oz / $ 0.00
 
Yeast
Mangrove Jack - British Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
57 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 4.54 18.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
"Peach Cobbler?" Specialty Beer recipe by YHCDublin. All Grain, ABV 5.45%, IBU 20.21, SRM 10.13, Fermentables: (Pale 2-Row, Biscuit, Caramel / Crystal 10L, Belgian Candi Syrup - Clear) Hops: (Whitbread Golding)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-07-18 15:12 UTC