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Kentucky Common Ale - Master

180 calories 22 carbs
Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mongrelized
Calories: 180 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Monday August 13th 2018
Amount Fermentable PPG °L Bill %
140 oz American - Pale 6-Row140 oz Pale 6-Row 35 1.8 61.9%
80 oz Grits80 oz Grits 37 1 35.4%
6 oz American - Black Malt6 oz Black Malt 28 500 2.7%
14.13 lb Total      
Amount Variety Type AA Use Time IBU Bill %
1.17 oz Northern Brewer1.17 oz Northern Brewer Hops Pellet 7.8 Boil at 204 °F 30 min 18.41 50%
1.17 oz Northern Brewer1.17 oz Northern Brewer Hops Pellet 7.8 Boil at 204 °F 10 min 8.68 50%
Mash Guidelines
Amount Description Type Temp Time
14.6 qt 172F. Two 5 gal. mash tuns, 50/50. Infusion 160 °F 60 min
9.3 qt Rinse the grains. Sparge 204 °F --
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
2.33 tsp Irish Moss Fining Boil 15 min.
2.33 tsp Alpha Amylase Other Mash 1 hr.
11.67 g Citric acid Water Agt Mash 1 hr.
4.67 g Chalk Water Agt Mash 1 hr.
Danstar - American West Coast Yeast BRY-97
Attenuation (custom):
Optimum Temp:
62 - 75 °F
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 442 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.35 Volumes
Target Water Profile
Denver, CO--tap water.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 7 18 22 60 60
Mash Chemistry and Brewing Water Calculator

9/28/2018--Absolutely delicious!

Kegged with gelatin for clearing--1-5 gallon Torpedo and 8-12 ounce bottles.

Was drinking this beer 8 days after brew day and it was absolutely delicious from the start. Better after it carbonated. This is the first beer I kegged so it basically helped me dial in my keezer. That being said, the keg froze 3 times before I figured out the temps in the keezer. I built a wooden rack for the bottom of the keezer so the kegs sit about 1.5 inches off of the bottom. I put the temperature probe at the bottom of the keezer and wired in a 6 inch computer fan to circulate the air. The end result was nice cold beer--not too cold--and an empty keg in 25 days. Have 2 more batches on deck--slightly modified from this one. Will probably make this specific recipe again. And of course, I still have those 8-12 ounce bottles to savor.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-14 10:20 UTC
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