Peach Cobbler CapSoul 2022 Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Peach Cobbler CapSoul 2022

252 calories 30.5 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: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)
Created: Saturday July 2nd 2022
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 37.1%
7 lb American - White Wheat7 lb White Wheat 40 2.8 28.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.1%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 3.1%
4 lb Peach4 lb Peach 4.05 0 16.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.1%
24.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 30 min 17.45 14.3%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Boil at 150 °F 5 min 15.57 85.7%
3.50 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
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Bean Spice Secondary 3 days
0.75 tsp Cinnamon Spice Boil 0 min.
Fermentis - Safale - English Ale Yeast S-04
2 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
henrico county va 23233 feb 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 5 26 12 17 52
Mash Chemistry and Brewing Water Calculator

splitting this off from the peach and blueberry idea to just peach cobbler. toast the oats. cinnamon, lactose, vanilla bean. if it comes together it will be bomb,

plan to use at least 2 cartons, maybe three of peach puree if you have it.

not sure about the cinnamon, they say 1tsp is pretty good flavor maybe do 0.75

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.
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?
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.
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 :

maybe think about searching brewersfriend for one

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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  • Public: Yup, Shared
  • Last Updated: 2022-07-17 02:17 UTC
  • Snapshot Created: 2022-07-02 03:32 UTC
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