Kentucky Common 3.0 - Beer Recipe - Brewer's Friend

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Kentucky Common 3.0

167 calories 16.1 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday April 27th 2012
1.051
1.011
5.2%
30.3
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 32.6%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 27.9%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 27.9%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 9.3%
4 oz American - Black Malt4 oz Black Malt 28 500 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Cluster1.2 oz Cluster Hops Pellet 6.5 Boil 60 min 30.26 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar      
 
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 8 45 37 53 142
Untreated water's RA is fine - add a gram of Calcium Chloride to bring up the Calcium to 54 ppm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Infusion -- 150 °F 60 min
8 qt Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.94 g | 15.7 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
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.

Target bitterness is 30 IBU. Decreasing mash temp for next brew.

This batch I will not "sour" the beer through addition of lactic acid to the second fermenter once the beer is done. This will tell me if I want to try a sour mash in the future!

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  • Last Updated: 2014-12-30 16:42 UTC