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Hilltopper's Pride Kentucky Common

174 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley/BYO Mag
5.00 (1 Review)

Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created Tuesday May 17th 2016
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 6-Row7 lb Pale 6-Row 35 1.8 52.1%
3.50 lb Flaked Corn3.5 lb Flaked Corn 40 0.5 26%
1.25 lb Flaked Rye1.25 lb Flaked Rye 36 2.8 9.3%
3 oz American - Black Malt3 oz Black Malt 28 500 1.4%
5 oz American - Caramel / Crystal 80L5 oz Caramel / Crystal 80L 33 80 2.3%
16 oz Rice Hulls16 oz Rice Hulls 0 0 7.4%
3 oz Molasses3 oz Molasses 36 80 1.4%
13.44 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 7.5 First Wort 0 min 15.5 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.3 50%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
16.5 qt 166° strike temp Infusion 122 °F 20 min
Infusion 152 °F 60 min
Sparge 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tab Fining Boil 10 min.
3 oz Molasses Flavor Secondary 0 min.
White Labs - Cream Ale Yeast Blend WLP080
1 Each
Attenuation (avg):
Optimum Temp:
65 - 70 °F
0.00 Yeast Pitch Rate and Starter Calculator
Method: Corn Sugar       Amount: 4 Oz in 1 C water       CO2 Level: 2.2 Volumes
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 8 45 37 53 142
1 gypsum, 2 g Calcium Chloride, added to total water (5.2 Gal) Check mash pH.
Mash Chemistry and Brewing Water Calculator

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.

12/26/17 Brew 03: Making some tweaks, recorded in snapshot in brew session.

2/24/18: Not so happy with my tweaks. Need a little less dark malt, say three ounces rather than four. So keep water treatment, reduce black malt to 3 ounces, measure pH hot and keep original hops. Changes made to recipe.

6/22/18: Didn't like the color as much, replaced an ounce of black malt (now four ounces). Reversion seems to make a great beer. Oh, made second round in the World Beer Cup with original recipe.

7/1: Reversing 6/22 decision on color, leaving the beer at 3 ounces black malt. It's a great beer done that way. Almost ready to bottle.

Award Winning Recipe
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-01 19:37 UTC
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FPMBomb 10/19/2017 at 07:43pm
5 of 5

FYI, Kentucky Common was only popular in the Louisville, KY area. I haven't seen any historical reference to it being brewed in Northern Kentucky, which would have had it's beer culture heavily influenced by Cincinnati (lager beer) right across the river.

cerillion 02/25/2019 at 06:57pm
Molasses is listed in Fermentables (3 oz) and in Other Ingredients (3 oz. Secondary).

Are these 2 separate additions, or do they both refer to the secondary 3 oz addition?

PacificRim Brew Co 11/06/2019 at 06:30pm
I noticed you keep experimenting with doing less and less black malt. Might I make a suggestion for your next tweak? I use midnight wheat but after years of tweaking, I have found it works best in recirculation rather than mash - strictly for color purposes. It took 1st place NHC round 1 2018 - unfortunately dropped out for round two because I moved. Its a solid beer and one I like to keep on my taps year around

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