Historical Beer - Kentucky Common

BJCP Style Guide

Top 10 Kentucky Common Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kentucky Common	5.5 gal	5.05%	21.51	1.055	1.016		All Grain	7380
Kentucky Common	11 gal	4.18%	27.28	1.042	1.011		All Grain	5081
Next One's Comin' Faster	5 gal	5.49%	25.66	1.055	1.013		All Grain	4999
Deathtrap!	5 gal	4.97%	15	1.053	1.015		All Grain	4667
Kentucky Common Ale	5.5 gal	5.75%	31.25	1.058	1.014		BIAB	3870
'tucky dark	2.1 gal	5.38%	32.15	1.050	1.009		All Grain	3859
KENTUCKY FOOLS COMMON (KFC)	20 L	5.04%	31.23	1.047	1.009		BIAB	3659
1 gal Louisville Chugger	1.3 gal	5.06%	24.62	1.051	1.012		All Grain	2663
Kentucky Common	5 gal	5.2%	17.08	1.051	1.012		extract	2603
K Com	23 L	5.4%	27.26	1.050	1.008		All Grain	2481

Newest Kentucky Common Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Commonwealth V2	4.5 gal	5.02%	25.54	1.047	1.008		All Grain	29
Kentucky Common	5.5 gal	5.3%	24.43	1.053	1.012		All Grain	42
Big Scott's Common	5.5 gal	4.99%	14.57	1.051	1.013		All Grain	46
Kentucky Common	5.5 gal	5.38%	25.42	1.050	1.009		All Grain	66
Kentucky Common	1 gal	5.55%	14.76	1.051	1.009		BIAB	86
KY Common	3.75 gal	5.05%	21.47	1.048	1.010		All Grain	56
Kentucky Uncommon	5.3 gal	7.38%	29.8	1.072	1.016		All Grain	110
Uncle Daddy	6 gal	5.33%	18.2	1.054	1.014		All Grain	105
Kentucky Common	5 gal	4.96%	19.39	1.047	1.009		All Grain	105
Louis (KY Common - 6/25)	5.5 gal	4.51%	31.24	1.041	1.007		All Grain	111

Fermentables Used In Kentucky Common Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	189		Adjunct	raw	0.5°L	40	24%	5% - 39%
American - Pale 6-Row	66	American	Grain	base malt	1.8°L	35	53%	2% - 79%
US - Pale 2-Row	61	US	Grain	base malt	1.8°L	37	61%	19% - 81%
Flaked Rye	56		Adjunct	raw	2.8°L	36	8%	2% - 25%
American - Black Malt	53	American	Grain	roasted malt	500°L	28	2%	1% - 4%
American - Caramel / Crystal 40L	42	American	Grain	crystal malt	40°L	34	3%	2% - 9%
American - Caramel / Crystal 120L	31	American	Grain	crystal malt	120°L	33	3%	1% - 24%
Caramel / Crystal 60L	25		Grain	crystal malt	60°L	34	4%	1% - 11%
German - Acidulated Malt	22	German	Grain	acidulated malt	3.4°L	27	2%	1% - 5%
German - Chocolate Rye	20	German	Grain	roasted malt	240°L	31	5%	2% - 17%

Hops Used In Kentucky Common Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cluster	117	6.5	48%	7% - 100%
Saaz	36	3.5	43%	17% - 80%
Magnum	14	15	39%	11% - 100%
Northern Brewer	13	7.8	47%	20% - 100%
Cascade	12	7	42%	17% - 100%
Nugget	12	14	40%	12% - 100%
Hallertau Mittelfruh	11	3.75	44%	20% - 100%
Willamette	10	4.5	39%	10% - 75%
Tettnanger	9	4.5	32%	20% - 47%
Centennial	6	10	43%	13% - 100%

Steeping Grains Used In Kentucky Common Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 120L	4	American	Grain	crystal malt	120°L	33	26%	4% - 33%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	67%	67% - 67%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	24%	10% - 38%
United Kingdom - Black Patent	2	United Kingdom	Grain	roasted malt	525°L	27	22%	4% - 40%

Yeasts Used In Kentucky Common Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	74	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	17	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - California Lager 2112	9	Wyeast	Lagers	0.09	High	69%	58°F	68°F
Wyeast - American Ale 1056	8	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - German Ale Yeast K-97	8	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	7	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Mangrove Jack - Californian Lager M54	7	Mangrove Jack	Lagers	n/a	Med-High	79.5%	64°F	68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	5	Lallemand	Ales	Medium	High	80%	50°F	72°F
Fermentis - Safale - English Ale Yeast S-04	5	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F

Other Ingredients Used In Kentucky Common Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	59	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (dihydrate)	41	Water Agt	Mash	20%	0% - 100%
Whirlfloc	33	Fining	Boil	57%	5% - 100%
Epsom Salt	28	Water Agt	Mash	6%	0% - 50%
Lactic acid	23	Water Agt	Mash	80%	0% - 100%
Baking Soda	14	Water Agt	Mash	7%	0% - 29%
Irish Moss	11	Fining	Boil	82%	7% - 100%
Yeast Nutrient	9	Other	Boil	36%	7% - 50%
Phosphoric acid	7	Water Agt	Mash	68%	3% - 100%
Calcium Chloride (anhydrous)	6	Water Agt	Mash	18%	0% - 100%

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