Earlier this year, my wife and I tasted a Peach Cobbler Ale brewed by one of the Ohio breweries (I cannot recall which one, which is just as well). It was a nice enough beer, but for my taste it was a little dry and thin. The peach flavor took a back seat to malt and hops, making it seem more like a Pale Ale with peach notes than a Peach Cobbler. Still, it inspired me to think about how I might brew my own version of the beer. For my version, I wanted a sweeter, more full-bodied base, reminiscent of a nice slab of baked peach cobbler. That means a higher mash temperature. I also want the crackery/biscuity notes of the malt to come through, to help the drinker imagine tasting a bit of crust. I'll use Victory Malt to try to achieve that. Some Honey Malt should help drive home the sweet cobbler illusion as well. Cinnamon and Nutmeg will be used as well, as these are common spice additions to a peach cobbler. Last bit not least is the choice of hops. When added late in the bo...