Peach Blueberry Cobbler Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Peach Blueberry Cobbler

216 calories 22.8 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday April 30th 2021
1.065
1.017
6.4%
44.8
6.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb US - Pale 2-Row9.25 lb Pale 2-Row 37 1.8 48.1%
7 lb American - White Wheat7 lb White Wheat 40 2.8 36.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.4%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.6%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.6%
19.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 30 min 19.37 3.2%
2 oz citra noble2 oz citra noble Hops Pellet 2.4 Boil 5 min 3.01 12.9%
3 oz Mosaic3 oz Mosaic Hops Pellet 11.9 Boil 5 min 22.42 19.4%
4 oz Mosaic4 oz Mosaic Hops Pellet 11.9 Whirlpool at 150 °F 30 min 25.8%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 4 days 19.4%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 19.4%
15.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.1 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RB Henrico County VA (guess)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

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4/30/21
splitting drip3 recipe into new peach and blueberry cobbler recipe. today not making any recipe changes but just jotting down some notes.

theyre saying galaxy hops is one of the most peachiest. consider others because i think galaxy is kind of hop bitter harsh hot. of course we will continue with mosaic to match blueberry and it also has some stone fruit to it.

cant decide on lactose? cinnamon/nutmeg? biscuity toasty grains? maybe toasted oats? want to go for the full cobbler feel or just peach and blueberry super hoppy ipa?
===============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30


im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage

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  • Last Updated: 2022-07-02 03:32 UTC
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