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Gateway Park Common Ale

177 calories 17 carbs
Beer Stats
Method: BIAB
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Mongrelized
Calories: 177 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Monday September 10th 2018
Amount Fermentable PPG °L Bill %
10 lb American - Pale 6-Row10 lb Pale 6-Row 35 1.8 59.5%
6 lb Flaked Corn6 lb Flaked Corn 40 0.5 35.7%
4 oz American - Caramel / Crystal 10L4 oz Caramel / Crystal 10L - (late addition) 35 10 1.5%
5 oz American - Black Malt5 oz Black Malt - (late addition) 28 500 1.9%
4 oz Rice Hulls4 oz Rice Hulls - (late addition) 0 0 1.5%
16.81 lb Total      
Amount Variety Type AA Use Time IBU Bill %
14 g Chinook14 g Chinook Hops Pellet 13 Boil at 204 °F 60 min 21.57 33.3%
14 g Cluster14 g Cluster Hops Pellet 6.5 Boil at 204 °F 45 min 9.9 33.3%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 204 °F 15 min 3.09 33.3%
Mash Guidelines
Amount Description Type Temp Time
32 qt 137.1 F. Protein Rest Temperature 131 °F 15 min
qt Dextrification Rest Temperature 156 °F 45 min
qt Mash Out Temperature 168 °F --
Other Ingredients
Amount Name Type Use Time
2 tsp Alpha Amylase Other Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2 tsp Irish Moss Fining Boil 15 min.
Wyeast - American Ale 1056
Attenuation (custom):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 7 18 22 60 60
Mash Chemistry and Brewing Water Calculator

$0.54 per 12 oz serving.

9/30/2018 - Batch 1: Missed the protein rest--forgot to adjust the mash for all of the water. Mashed awhile at 152 and then bumped up to 162. Checked pH and it was high. Adjusted with citric acid and added a little more amylase enzyme--there were still some chunks of corn in the mash. Finishing out the mash at 162 for .5 hour.

Mostly, I'm having fun learning the Clawhammer Supply system--so easy.

Ended up with 6.25 gallons in the fermenter. Boil Gravity 1.048, Original Gravity 1.054--it actually came in within the recipe guidelines.

Aerated wort for 1 hour. Added 2 tsp of Fermaid K to the chilled wort--70 F. Did not make a starter for this batch. Am using Wyeast 1056 that was washed from another batch. Brought that up to room temperature, dumped the beer, and shook up the yeast cake real good. Not sure what to expect from that either.

10/1/2018 - 0500--pitched yeast.

10/2/2018 - It is percolating fairly well.

10/7/2018--1.016 going into the keg.

Mixed 1-packet of gelatin with 1-cup of boiled distilled water. Kegged 5-gallons with 200-militers of gelatin mix. Bottled about .75-gallon with 50-mililiters of gelatin mix and primed with 1-ounce of corn sugar (3 volumes of co2?).

The washed yeast kicked some booty.

10/21/2018--About that washed yeast.... Last night I drank a glass of this from the keg. Then, I drank a bottle of my original Kentucky Common. Then, I drank a bottle of this. The original was delicious--just as the keg was. This--bottle and draft--tastes bland and looks super cloudy. There is hardly any hop character and the taste is flat--plain--watery--unappealing. Both bottle and keg are identical in appearance and taste. Both bottle and keg are carbonated well at this point. Both bottle and keg have that definitive American Ale aroma--minus the hop aroma that is. Furthermore, the bottle did have an abnormally large yeast cake, but it was bottled with a lot of corn sugar. Maybe they'll get better with age?

Today I happened upon an article about yeast and sugars. The article decried re-pitching yeast that has digested simple sugars. The article showed pictures of 2 batches--one brewed with a DME yeast starter and the other with a corn sugar yeast starter. And, I'll be doggoned if the one with the corn sugar starter wasn't an identical twin to this batch. Then, it hit me like a ton of bricks--the washed yeast I used for this batch came from a batch that used corn sugar as a major ingredient. I think I made a mistake with that yeast and learned an important lesson in the process. Nevertheless, I'll pull the keg from the keezer and set it aside for awhile. If it doesn't improve I'll cook it out. Luckily, I'm brewing another batch of this tomorrow.

11/11/2018--I had pulled this keg from the keezer to let it age. A couple of weeks later I had another keg with a bad pressure relief valve. I released the pressure from this keg and pulled the relief valve. A few minutes later it turned into a geyser. I replaced the valve and moved the keg to the bathtub--relieved ALL pressure--and cleaned off the keg. Then, I monitored it every day by releasing the pressure. Finally, after a week or more, it stopped building pressure. I suspect it was still fermenting in the keg. I suspect the keg of American Adjunct Ale I have in the keezer now is also still fermenting, or will start again when it warms up.

Today I pulled a reading and it is at 1.010/2.61 for an ABV of 5.78%. The beer I pulled for the reading was off of the top and super clear.

I am going to move this back to the keezer and taste it in a week or so. I am also extending my fermentation times considerably.

11/18/2018--Drank a couple draughts last night and a couple so far tonight. This beer really cleared up good--sparkling. It pours well and is drinkable--this keg will go fast. I think the second batch will be even better. This recipe is worth perfecting.

I'm confused about the yeast right now. Obviously, given time, it fermented well, it did its job. However, my gut tells me the beer would be better with different yeast, or perhaps, with yeast that didn't get fat on corn sugar. That's why I'm thinking the second batch will be the shiznit.

11/19/2018--1.012 F.G. by the hydrometer for 5.51% ABV. This beer turned out spectacular in the end--super clear and after a palate conditioning session--delicious. Ironically, now my Sparrow Hawk II is going bat shit crazy in the keg. That one went into the keg at 1.026--a boatload of fermentable sugar left in it. Nevertheless, this is good stuff.

12/9/2018--Pulled a draft tonight and it was super cloudy. Tested the keg for weight and sure enough.... There was about .5-gallons left in the keg so I poured it into a big measuring cup. There was yeast out the wazoo in it. Almost like the yeast flocculated to the top of the keg and presented at the end. But, my circulation fan was unplugged for a few days so what little was left in the keg may have frozen. Oh well, looks like I have to finish 2 cloudy kegs now before I get to that 3rd Common Ale.

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  • Last Updated: 2019-06-17 10:16 UTC
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