Historical Kentucky Common?

Discussion in 'Recipes for Feedback' started by Hawkbox, Sep 4, 2020.

  1. Hawkbox

    Hawkbox Well-Known Member

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    Our local brew group is doing a historical beer challenge in lockdown and I find Kentucky Common the most appealing in that grouping.
    Was wondering if anyone knows good historical recipe they can share?
     
  2. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    If you’re going historical I assume you are going to want some 6 row, flaked corn, and cluster hops (or something similar). The BJCP guidelines give a pretty specific rundown.
     
  3. Hawkbox

    Hawkbox Well-Known Member

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    Historical as I can reasonably get. I've been reading the rundown, I'm wondering if someone already has a recipe put together I can crib off of.
     
  4. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    61-71% 6 row
    25-35% corn
    2% crystal 60
    2% carafa iii/black patent/midnight wheat

    the hop bill is given to you in the guidelines but needs conversion.
    Cluster 60 min
    Cluster 15 min
    Saaz flameout
     
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  5. Hawkbox

    Hawkbox Well-Known Member

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  6. thunderwagn

    thunderwagn Well-Known Member

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    I'm thinking @Nosybear would be a great source for that. I think he's won silver at GABF with his.
     
  7. J A

    J A Well-Known Member

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    Yeah, Nosy has a good one and I'm thinking someone else has a good Kentucky. @Ozarks Mountain Brew , maybe? Or @jmcnamara ?
     
  8. Nosybear

    Nosybear Well-Known Member

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    I'll check mine to see if it's public.
     
  9. Nosybear

    Nosybear Well-Known Member

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  10. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Ironworks? I live right down the street from where that place was. Was it a pro am?
     
  11. Nosybear

    Nosybear Well-Known Member

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    No, Wade and I brewed it as a collaboration. He wanted to pro-am it with me but the homebrew club selected another beer. We won with the Common, the pro-am didn't place.
     
  12. Hawkbox

    Hawkbox Well-Known Member

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    Nice, I'll go root around and find it.
     
  13. Hawkbox

    Hawkbox Well-Known Member

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  14. Nosybear

    Nosybear Well-Known Member

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    That's it.
     
  15. Nosybear

    Nosybear Well-Known Member

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    I generally have this ready for our Kentucky Derby party, me being a Kentucky ex-pat. Not this year, they ran the Derby today to empty stands. Covid-19 has finally broken my heart.
     
  16. Hawkbox

    Hawkbox Well-Known Member

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    Ah damn, that would be a weird experience.

    The LHBS opens on Tuesday, will have to do a supply run then.
     
  17. Hawkbox

    Hawkbox Well-Known Member

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    @Nosybear When you mention Molasses in your recipe at 0 days, is that in the boil or in the fermenter just before kegging?
     
  18. Nosybear

    Nosybear Well-Known Member

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    I make a 1:1 syrup of the molasses, boil it a few minutes, cool then add to the fermentor at high krauesen.
     
  19. Hawkbox

    Hawkbox Well-Known Member

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    Makes sense, was trying to figure out appropriate timings for your recipe.
    Most of it makes sense, just a few question marks I hope to hammer out.
     

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