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2021 Hilltopper's Pride Kentucky Common

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley/BYO Mag
Hop Utilization: 82%
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
URL: http://www.greatamericanbeerfestival.com/the-competition/winners/?utm_source=informz&utm_medium=email&utm_campaign=default; https://acf.brewcompetition.com/
Created: Monday July 30th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 6-Row6 lb Pale 6-Row 35 1.8 52.5%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 26.2%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 8.7%
4 oz American - Blackprinz4 oz Blackprinz 36 500 2.2%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.2%
12 oz Rice Hulls12 oz Rice Hulls 0 0 6.6%
3 oz Molasses3 oz Molasses - (late boil kettle addition) 36 80 1.6%
183 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Cluster0.8 oz Cluster Hops Pellet 7.5 First Wort at 150 °F 60 min 23.13 49.1%
0.83 oz Hallertau Hersbrucker0.83 oz Hallertau Hersbrucker Hops Pellet 3.5 Boil 5 min 1.9 50.9%
1.63 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.42 each Whirlfloc Tab Fining Boil 15 min.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Gypsum Water Agt Mash 1 hr.
2.20 g Baking Soda Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4 Oz in 1 C water       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
2 gypsum, 4 g Calcium Chloride, added to total water (7.3 Gal) Check mash pH. 5.5 ml lactic acid needed due to mash capping.
Be sure to acidify the sparge water 1 ml lactic acid and keep sparge water under 170 degrees.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt 132° strike temp Infusion -- 122 °F 20 min
Ramp to 152 degrees using RIMS Temperature -- 152 °F 60 min
18 qt Batch sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.44 g | 21.7 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Kentucky Common is a pre-Prohibition style popular in northern Kentucky and southern Indiana. It's currently kept alive by two brew pubs and homebrewers. The beer is one of three uniquely American beer styles. Since no one really knows what this tasted like, I'll just experiment until I get a beer I like. 8/28/16. I have a beer I really like, freezing the recipe.

Target bitterness is 20 IBU

Ferment at 68 degrees.

8/28/16: Renamed to "Hilltopper's Pride", scaled to 6 gallons. Targeting 20 IBU in next batch.

GABF silver award in Historical category, 2017, Ironworks Brewing.

Gold Medal, Historical, Arapahoe Co. Fair Homebrew Comp 2018. 3rd Place, Craft Beer Competition (professional), Colorado State Fair.

Use 1liter starter based on fresh yeast.

1/29/19: Reverting to 2017 recipe. 1.5 liter starter.

12/30/19: Added 1 oz of Crystal 80, changed flavor hop to Hallertau, note: DO NOT USE BLACKSTRAP MOLASSES. Use a milder form such as Brer Rabbit or Grandma's.

4/8/2021: Very minor tweaks: Molasses to 3 oz, Crystal 80 to 4, IBUs lowered to 20. Water recalculated to RO.



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  • Last Updated: 2021-04-11 17:44 UTC