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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
Kentucky Common
5.5 gal 5.05% 21.51 1.055 1.016
All Grain 4651
Next One's Comin' Faster
5 gal 5.49% 25.66 1.055 1.013
All Grain 3967
Kentucky Common
11 gal 4.18% 27.28 1.042 1.011
All Grain 3682
Deathtrap!
5 gal 4.97% 15 1.053 1.015
All Grain 3303
Kentucky Common Ale
5.5 gal 5.75% 31.25 1.058 1.014
BIAB 2790
KENTUCKY FOOLS COMMON (KFC)
20 L 5.04% 31.23 1.047 1.009
BIAB 2757
1 gal Louisville Chugger
1.3 gal 5.06% 24.62 1.051 1.012
All Grain 1936
Kentucky Common
5 gal 5.2% 17.08 1.051 1.012
extract 1692
Germantowner
5 gal 5.32% 29.06 1.051 1.011
BIAB 1662
K Com
23 L 5.4% 27.26 1.050 1.008
All Grain 1527

Newest Kentucky Common Recipes

Title Size ABV IBU OG FG Color Method Views
Kentucky Common Ale
5.5 gal 6.04% 20.57 1.056 1.010
All Grain 16
bluegrass benchmark
5.5 gal 5.25% 17.28 1.054 1.014
BIAB 15
Kentucky Common - Jan 2023
13 gal 5.36% 23.98 1.050 1.009
All Grain 30
Double Diest
5.5 gal 6.63% 0 1.071 1.020
All Grain 34
Common, Common, Common Chameleon
15 gal 5.42% 26.83 1.054 1.012
All Grain 46
Kentucky Common
2.5 gal 4.65% 19.58 1.046 1.011
All Grain 58
Bluegrass Benchmark
5.5 gal 5.53% 16.76 1.054 1.012
All Grain 49
’ Tucky UNcommon
6 gal 5.41% 28.32 1.060 1.019
All Grain 107
Kentucky Common
5.5 gal 5.5% 18.28 1.051 1.009
All Grain 106
KC 10/22
310 gal 5.39% 21.84 1.051 1.010
All Grain 77

Fermentables Used In Kentucky Common Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 128 Adjunct raw 0.5°L
40 25% 5% - 39%
US - Pale 2-Row 57 US Grain base malt 1.8°L
37 61% 19% - 81%
American - Pale 6-Row 52 American Grain base malt 1.8°L
35 53% 2% - 79%
American - Black Malt 42 American Grain roasted malt 500°L
28 2% 1% - 4%
Flaked Rye 37 Adjunct raw 2.8°L
36 9% 2% - 25%
American - Caramel / Crystal 40L 26 American Grain crystal malt 40°L
34 3% 2% - 9%
American - Caramel / Crystal 120L 25 American Grain crystal malt 120°L
33 3% 1% - 24%
Caramel / Crystal 60L 18 Grain crystal malt 60°L
34 4% 1% - 11%
German - Chocolate Rye 16 German Grain roasted malt 240°L
31 6% 2% - 17%
United Kingdom - Black Patent 15 United Kingdom Grain roasted malt 525°L
27 2% 1% - 3%

Hops Used In Kentucky Common Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cluster 78 6.5 49% 7% - 100%
Saaz 27 3.5 42% 17% - 75%
Northern Brewer 11 7.8 50% 20% - 100%
Hallertau Mittelfruh 11 3.75 29% 8% - 50%
Cascade 10 7 39% 17% - 100%
Willamette 10 4.5 45% 20% - 75%
Centennial 8 10 41% 13% - 100%
Barth-Haas - Nugget 7 11.5 39% 13% - 75%
Hallertau Hersbrucker 6 4 47% 20% - 100%
Magnum 6 15 38% 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%

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 42 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Cream Ale Yeast Blend WLP080 18 White Labs Ale Med-High Medium 77.5% 65°F 70°F
White Labs - California Ale Yeast WLP001 11 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - California Lager 2112 7 Wyeast Lagers 0.09 High 69% 58°F 68°F
Fermentis - Safale - German Ale Yeast K-97 6 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 6 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 6 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - German Ale/ Kölsch Yeast WLP029 5 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - San Francisco Lager Yeast WLP810 3 White Labs Lagers Med-High High 67.5% 58°F 65°F
Imperial Yeast - G03 Dieter 3 Imperial Yeast German Ale Medium 75% 60°F 69°F

Other Ingredients Used In Kentucky Common Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 38 Water Agt Mash 18% 0% - 100%
Calcium Chloride (dihydrate) 28 Water Agt Mash 19% 0% - 75%
Whirlfloc 25 Fining Boil 54% 6% - 100%
Epsom Salt 24 Water Agt Mash 8% 0% - 50%
Baking Soda 15 Water Agt Mash 8% 0% - 29%
Lactic acid 11 Water Agt Mash 81% 15% - 100%
Chalk 8 Water Agt Mash 12% 0% - 50%
Irish Moss 7 Fining Boil 100% 100% - 100%
Table Salt 7 Water Agt Mash 5% 0% - 13%
Citric acid 5 Water Agt Mash 6% 0% - 27%

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