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Sippy Cup Kentucky Common

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Pat
Hop Utilization: 99%
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Wednesday June 17th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Barrett Burston - Vienna Malt3.3 kg Vienna Malt $ 4.31 / kg
$ 14.22 		35 4.3 60%
1.25 kg Gladfield - Malted Maize1.25 kg Malted Maize $ 6.45 / kg
$ 8.06 		24 2 22.7%
0.30 kg Weyermann - Chocolate Rye0.3 kg Chocolate Rye $ 7.00 / kg
$ 2.10 		29.9 240 5.5%
0.15 kg Simpsons - Crystal Light 0.15 kg Crystal Light $ 6.31 / kg
$ 0.95 		33.1 38.03 2.7%
0.50 kg Rice Hulls0.5 kg Rice Hulls $ 4.90 / kg
$ 2.45 		0 0 9.1%
5.50 kg / $ 27.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Centennial15 g Centennial Hops $ 0.08 / g
$ 1.20 		Pellet 9.7 Boil 60 min 20.42 71.4%
6 g Willamette6 g Willamette Hops $ 0.09 / g
$ 0.54 		Pellet 5.6 Boil 15 min 2.34 28.6%
21 g / $ 1.74
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 5.45 / each
$ 5.45
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 5.45 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 137.4 g       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Caulfield, Melbourne, Victoria, Australia (24/25)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 69 °C 67 °C 60 min
8.5 L Fly Sparge 75 °C 75 °C 30 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22
Mash volume with grains 25.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 11.2 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Starting with Irondale Brewing's Kentucky Common recipe: https://www.youtube.com/watch?v=cYtjZjNAiUU

I got excited because he said it was like chocolate milk, which he didn't want, but I do.

BJCP styles have different ideas about how to brew this (e.g. imported Continental finishing hops, ale yeast not Irondale's M54), so I've done a little bit of both and backed in the European-style Williamette. I'd rather use an ale yeast and this is probably the first where S-04 or US-05 would be equally as fine.

I also added rice hulls, as is recommended when using maize malt (the closest I can get to flaked corn) to prevent a stuck mash.

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  • Last Updated: 2026-06-17 05:10 UTC