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 | 5417 | |
| Next One's Comin' Faster |
5 gal | 5.49% | 25.66 | 1.055 | 1.013 | All Grain | 4288 | |
| Kentucky Common |
11 gal | 4.18% | 27.28 | 1.042 | 1.011 | All Grain | 4078 | |
| Deathtrap! |
5 gal | 4.97% | 15 | 1.053 | 1.015 | All Grain | 3732 | |
| Kentucky Common Ale |
5.5 gal | 5.75% | 31.25 | 1.058 | 1.014 | BIAB | 3172 | |
| KENTUCKY FOOLS COMMON (KFC) |
20 L | 5.04% | 31.23 | 1.047 | 1.009 | BIAB | 3093 | |
| 1 gal Louisville Chugger |
1.3 gal | 5.06% | 24.62 | 1.051 | 1.012 | All Grain | 2123 | |
| Kentucky Common |
5 gal | 5.2% | 17.08 | 1.051 | 1.012 | extract | 2051 | |
| K Com |
23 L | 5.4% | 27.26 | 1.050 | 1.008 | All Grain | 1878 | |
| Germantowner |
5 gal | 5.32% | 29.06 | 1.051 | 1.011 | BIAB | 1864 |
Newest Kentucky Common Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Bluegrass Benchmark |
5 gal | 5.62% | 13.85 | 1.053 | 1.010 | All Grain | 24 | |
| Ky Common |
5.5 gal | 5.27% | 21.65 | 1.049 | 1.009 | BIAB | 58 | |
| Bluegrass Benchmark Kentucky Common |
5.5 gal | 5.24% | 11.06 | 1.046 | 1.006 | extract | 41 | |
| "HeadHunter" Kentucky Common |
6 gal | 6.08% | 33.75 | 1.056 | 1.010 | All Grain | 41 | |
| Kentucky Common |
5 gal | 5.93% | 24.01 | 1.055 | 1.009 | All Grain | 60 | |
| Wildcat Common |
2.25 gal | 6.26% | 26.3 | 1.058 | 1.010 | BIAB | 47 | |
| Kentwocomoon |
2.5 gal | 4.79% | 17.27 | 1.046 | 1.010 | BIAB | 100 | |
| Louis (Ky Common 9/23) |
5.5 gal | 5.08% | 30.3 | 1.049 | 1.010 | All Grain | 80 | |
| Kentucky Casanova |
6 gal | 5.77% | 18.05 | 1.060 | 1.016 | All Grain | 132 | |
| Kentucky Common |
4.75 gal | 4.94% | 20.41 | 1.047 | 1.010 | All Grain | 104 |
Fermentables Used In Kentucky Common Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Corn | 141 | Adjunct | raw |
0.5°L
|
40 | 24% | 5% - 39% | |
| US - Pale 2-Row | 59 | US | Grain | base malt |
1.8°L
|
37 | 60% | 19% - 81% |
| American - Pale 6-Row | 50 | American | Grain | base malt |
1.8°L
|
35 | 54% | 2% - 79% |
| American - Black Malt | 42 | American | Grain | roasted malt |
500°L
|
28 | 2% | 1% - 4% |
| Flaked Rye | 40 | Adjunct | raw |
2.8°L
|
36 | 8% | 2% - 25% | |
| American - Caramel / Crystal 40L | 31 | American | Grain | crystal malt |
40°L
|
34 | 4% | 2% - 9% |
| American - Caramel / Crystal 120L | 26 | American | Grain | crystal malt |
120°L
|
33 | 3% | 1% - 24% |
| Caramel / Crystal 60L | 20 | Grain | crystal malt |
60°L
|
34 | 3% | 1% - 11% | |
| German - Chocolate Rye | 19 | German | Grain | roasted malt |
240°L
|
31 | 5% | 2% - 17% |
| German - Acidulated Malt | 15 | German | Grain | acidulated malt |
3.4°L
|
27 | 2% | 2% - 3% |
Hops Used In Kentucky Common Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cluster | 86 | 6.5 | 50% | 7% - 100% |
| Saaz | 28 | 3.5 | 43% | 17% - 75% |
| Hallertau Mittelfruh | 11 | 3.75 | 44% | 20% - 100% |
| Northern Brewer | 10 | 7.8 | 54% | 20% - 100% |
| Cascade | 9 | 7 | 41% | 17% - 100% |
| Magnum | 9 | 15 | 46% | 13% - 100% |
| Nugget | 9 | 14 | 38% | 13% - 75% |
| Willamette | 8 | 4.5 | 42% | 20% - 75% |
| Centennial | 6 | 10 | 43% | 13% - 100% |
| Hallertau Hersbrucker | 6 | 4 | 47% | 20% - 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% |
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 | 44 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Cream Ale Yeast Blend WLP080 | 16 | 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 |
| Fermentis - Safale - German Ale Yeast K-97 | 9 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| Wyeast - California Lager 2112 | 8 | Wyeast | Lagers | 0.09 | High | 69% | 58°F | 68°F |
| Wyeast - American Ale 1056 | 6 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 6 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - English Ale Yeast S-04 | 5 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - San Francisco Lager Yeast WLP810 | 4 | White Labs | Lagers | Med-High | High | 67.5% | 58°F | 65°F |
| Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST | 4 | Lallemand | Ales | Medium | Medium | 75% | 59°F | 72°F |
Other Ingredients Used In Kentucky Common Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 43 | Water Agt | Mash | 20% | 0% - 100% |
| Whirlfloc | 25 | Water Agt | Boil | 55% | 5% - 100% |
| Calcium Chloride (dihydrate) | 24 | Water Agt | Mash | 19% | 0% - 75% |
| Epsom Salt | 21 | Water Agt | Mash | 5% | 0% - 50% |
| Lactic acid | 18 | Water Agt | Mash | 76% | 0% - 100% |
| Baking Soda | 11 | Water Agt | Mash | 9% | 0% - 29% |
| Irish Moss | 8 | Fining | Mash | 94% | 49% - 100% |
| Wyeast - Beer Nutrient | 4 | Other | Mash | 38% | 6% - 49% |
| Table Salt | 4 | Water Agt | Mash | 5% | 0% - 13% |
| Phosphoric acid | 4 | Water Agt | Mash | 62% | 14% - 100% |
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