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Historical Beer - Kentucky Common

BJCP Style Guide

Top 10 Kentucky Common Recipes

Title Size ABV IBU OG FG Color Method Views
Next One's Comin' Faster
5 gal 5.49% 25.66 1.055 1.013
All Grain 2760
Kentucky Common
11 gal 4.18% 27.28 1.042 1.011
All Grain 2428
Deathtrap!
5 gal 4.97% 15 1.053 1.015
All Grain 1836
KENTUCKY FOOLS COMMON (KFC)
20 L 5.04% 31.23 1.047 1.009
BIAB 1617
Kentucky Common
5.5 gal 5.05% 21.51 1.055 1.016
All Grain 1429
Kentucky common
220 L 0.65% 0 1.007 1.002
All Grain 1414
1 gal Louisville Chugger
1.3 gal 5.06% 24.62 1.051 1.012
All Grain 1252
K Com
23 L 5.4% 27.26 1.050 1.008
All Grain 900
Central Command Common Beer
5 gal 5.32% 29.36 1.051 1.011
BIAB 744
Brown-Eyed Girl Dark Cream Ale
5 gal 4.88% 24.76 1.049 1.012
extract 583

Newest Kentucky Common Recipes

Title Size ABV IBU OG FG Color Method Views
Kentucky Common
5.5 gal 4.81% 18.07 1.047 1.010
All Grain 24
MeeMaw Common
5.5 gal 4.86% 11.06 1.051 1.014
All Grain 1
Ky common
5.5 gal 5.41% 11.41 1.052 1.010
All Grain 14
My old ky common
2.5 gal 5.35% 30.01 1.050 1.010
BIAB 10
Kentucky Common #2
5 gal 5.81% 41.71 1.059 1.015
All Grain 28
Cream ale
5 gal 5.22% 17.95 1.052 1.012
All Grain 27
Kentucky Jelly
6 gal 4.26% 19.44 1.047 1.015
BIAB 13
Conntucky Lightening
5.5 gal 7.07% 36.2 1.072 1.018
All Grain 19
Kentucky Common - 1 gallon
1 gal 4.86% 37.4 1.047 1.010
All Grain 3
Aurora Cream Ale
5.5 gal 4.5% 14.12 1.045 1.011
All Grain 78

Fermentables Used In Kentucky Common Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 60 Adjunct raw 0.5°L
40 26% 8% - 39%
American - Pale 6-Row 32 American Grain base malt 1.8°L
35 57% 14% - 79%
Pale 2-Row 27 Grain base malt 1.8°L
37 59% 19% - 75%
American - Black Malt 23 American Grain roasted malt 500°L
28 2% 1% - 4%
Flaked Rye 20 Adjunct raw 2.8°L
36 10% 5% - 18%
American - Caramel / Crystal 120L 18 American Grain crystal malt 120°L
33 3% 1% - 24%
American - Caramel / Crystal 60L 10 American Grain crystal malt 60°L
34 4% 1% - 9%
United Kingdom - Black Patent 9 United Kingdom Grain roasted malt 525°L
27 2% 1% - 3%
American - Caramel / Crystal 40L 8 American Grain crystal malt 40°L
34 3% 2% - 3%
Rice Hulls 7 Adjunct other 0°L
0 5% 2% - 8%

Hops Used In Kentucky Common Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cluster 40 6.5 47% 10% - 100%
Saaz 18 3.5 42% 17% - 67%
Northern Brewer 6 7.8 55% 20% - 100%
Willamette 6 4.5 44% 20% - 75%
Centennial 5 10 39% 13% - 100%
Nugget 4 14 36% 13% - 55%
Domestic Hallertau 4 3.9 33% 20% - 50%
Cascade 3 7 40% 17% - 100%
Glacier 2 5.5 30% 27% - 33%
B. C. Goldings 2 5 53% 50% - 57%

Steeping Grains Used In Kentucky Common Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 24% 4% - 33%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 67% 67% - 67%

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 19 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Cream Ale Yeast Blend WLP080 9 White Labs Ale Med-High Medium 77.5% 65°F 70°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - California Lager 2112 5 Wyeast Lagers 0.09 High 69% 58°F 68°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 2 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - American Ale Yeast Blend WLP060 2 White Labs Ale Med-High Medium 76% 68°F 72°F
Fermentis - Safale - German Ale Yeast K-97 2 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - San Francisco Lager Yeast WLP810 2 White Labs Lagers Med-High High 67.5% 58°F 65°F

Other Ingredients Used In Kentucky Common Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 12 Water Agt Mash 25% 0% - 100%
Epsom Salt 5 Water Agt Mash 9% 0% - 19%
Calcium Chloride (dihydrate) 4 Water Agt Mash 20% 0% - 43%
Whirlfloc 4 Fining Boil 49% 25% - 100%
Calcium Chloride (anhydrous) 4 Water Agt Mash 27% 0% - 100%
Lactic acid 4 Water Agt Mash 73% 1% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 28% 0% - 80%
Phosphoric acid 3 Water Agt Mash 43% 6% - 94%
Chalk 3 Water Agt Mash 17% 0% - 50%
Irish Moss 3 Fining Boil 100% 100% - 100%

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