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Historical Beer - Kentucky Common


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 1731
Kentucky Common
11 gal 4.18% 27.28 1.042 1.011
All Grain 1481
KENTUCKY FOOLS COMMON (KFC)
20 L 5.04% 31.23 1.047 1.009
BIAB 1052
Deathtrap!
5 gal 4.97% 15 1.053 1.015
All Grain 1000
Cave City Common
5.5 gal 5.38% 27.81 1.054 1.013
All Grain 949
Kentucky common
220 L 0.65% 0 1.70346 0.425441
All Grain 940
1 gal Louisville Chugger
1.3 gal 5.06% 24.62 1.051 1.012
All Grain 796
Kiss Yer Cousin
18 gal 5.28% 30.16 1.051 1.011
All Grain 698
K Com
23 L 5.4% 27.26 1.05 1.008
All Grain 603
Coyote Common
5.5 gal 4.97% 18.46 1.048 1.011
All Grain 564

Newest Kentucky Common Recipes

Title Size ABV IBU OG FG Color Method Views
Kentucky Common
30 gal 5.08% 22.08 1.052 1.013
All Grain 5
Awesome Recipe
5.5 gal 4.78% 37.22 1.05 1.014
All Grain 16
Kentucky Common 2
1 gal 4.64% 15.1 1.044 1.009
BIAB 0
Common core
1 gal 4.99% 23.04 1.049 1.011
All Grain 25
1 gallon kentucky common
1 gal 5.06% 12.75 1.05 1.011
BIAB 41
Corktown Common
3 gal 5.04% 18.99 1.05 1.011
All Grain 31
Kentucky Common
5 gal 4.28% 26.07 1.048 1.015
All Grain 7
"Kiss Your Cousin" Kentucky Common w/ Rye
5 gal 4.55% 27.47 1.045 1.01
BIAB 66
Louisville Ordinary
10 gal 4.26% 41.03 1.043 1.011
All Grain 48
Not So KY Common
100 gal 5.36% 24.23 1.051 1.011
All Grain 35

Fermentables Used In Kentucky Common Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Corn
57
Adjunct
Raw
0.5 °L 
40
27%
8% - 39%
Pale 6-Row
31
American
Grain
Base malt
1.8 °L 
35
56%
14% - 78%
Pale 2-Row
29
American
Grain
Base malt
1.8 °L 
37
60%
19% - 75%
Black Malt
28
American
Grain
Roasted malt
500 °L 
28
2%
1% - 4%
Flaked Rye
17
Adjunct
Raw
2.8 °L 
36
11%
6% - 18%
Caramel / Crystal 120L
15
American
Grain
Crystal malt
120 °L 
33
3%
1% - 24%
Caramel / Crystal 60L
12
American
Grain
Crystal malt
60 °L 
34
3%
1% - 9%
Black Patent
10
United Kingdom
Grain
Roasted malt
525 °L 
27
2%
1% - 3%
Chocolate Rye
6
German
Grain
Roasted malt
240 °L 
31
5%
3% - 6%
Grits
6
Adjunct
Raw
1 °L 
37
27%
14% - 36%

Hops Used In Kentucky Common Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Cluster428.548%10% - 100%
Saaz183.437%17% - 57%
Centennial610.434%11% - 100%
Northern Brewer69.352%20% - 100%
Hallertau Mittelfruh52.730%24% - 33%
Willamette45.349%20% - 67%
Cascade4623%11% - 33%
Chinook312.729%22% - 33%
Domestic Hallertau33.939%33% - 50%
Vanguard25.529%22% - 33%

Steeping Grains Used In Kentucky Common Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Caramel / Crystal 120L4American
Grain
Crystal malt120 °L 
33
26%
4% - 33%
Carapils (Dextrine Malt)3American
Grain
Crystal malt1.8 °L 
33
67%
67% - 67%
Flaked Corn1
Adjunct
Raw0.5 °L 
40
50%
50% - 50%
Pale 6-Row1American
Grain
Base malt1.8 °L 
35
46%
46% - 46%
Flaked Rye1
Adjunct
Raw2.8 °L 
36
50%
50% - 50%
Black Patent1United Kingdom
Grain
Roasted malt525 °L 
27
4%
4% - 4%
Grits1
Adjunct
Raw1 °L 
37
46%
46% - 46%

Yeasts Used In Kentucky Common Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Safale - American Ale Yeast US-0513Fermentis / SafaleAle.095Medium8154°F77°F
Cream Ale Yeast Blend WLP0809White LabsAleMed-HighMedium77.565°F70°F
American Ale 10566WyeastAle0.1Med-Low7560°F72°F
California Ale Yeast WLP0015White LabsAleHighMedium76.568°F73°F
California Lager 21125WyeastLager0.09High6958°F68°F
Nottingham Ale Yeast3DanstarAleMed-HighHigh7757°F70°F
Saflager - German Lager Yeast S-233Fermentis / SafaleLager.105High8248°F72°F
American Ale Yeast Blend WLP0602White LabsAleMed-HighMedium7668°F72°F
Safale - English Ale Yeast S-042Fermentis / SafaleAle.0975High7554°F77°F
German Ale/ K├Âlsch Yeast WLP0292White LabsAleMediumMedium7565°F69°F
Safale - German Ale Yeast K-972Fermentis / SafaleAle.104High8154°F77°F

Other Ingredients Used In Kentucky Common Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Gypsum11Water AgtMash18%0% - 100%
Calcium Chloride10Water AgtMash13%0% - 80%
irish moss7FiningBoil85%50% - 100%
Whirlfloc6FiningBoil26%2% - 50%
Epsom Salt5Water AgtMash13%0% - 50%
Table Salt5Water AgtMash1%0% - 7%
Chalk5Water AgtMash3%0% - 13%
Alpha Amylase4OtherMash34%10% - 50%
Baking Soda4Water AgtMash3%0% - 13%
Citric acid3Water AgtMash29%1% - 87%
Yeast nutrient3OtherBoil26%4% - 40%

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