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	6234
Next One's Comin' Faster	5 gal	5.49%	25.66	1.055	1.013		All Grain	4600
Kentucky Common	11 gal	4.18%	27.28	1.042	1.011		All Grain	4529
Deathtrap!	5 gal	4.97%	15	1.053	1.015		All Grain	4204
Kentucky Common Ale	5.5 gal	5.75%	31.25	1.058	1.014		BIAB	3492
KENTUCKY FOOLS COMMON (KFC)	20 L	5.04%	31.23	1.047	1.009		BIAB	3320
1 gal Louisville Chugger	1.3 gal	5.06%	24.62	1.051	1.012		All Grain	2330
Kentucky Common	5 gal	5.2%	17.08	1.051	1.012		extract	2293
K Com	23 L	5.4%	27.26	1.050	1.008		All Grain	2124
Germantowner	5 gal	5.32%	29.06	1.051	1.011		BIAB	2083

Newest Kentucky Common Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kentucky Common	120 gal	5.6%	18.81	1.054	1.011		All Grain	7
Kentucky Common 12gal batch	12 gal	5.42%	18.6	1.052	1.011		All Grain	53
Possum Milk - Double Common Beer	5.5 gal	9.63%	54.16	1.083	1.010		All Grain	113
Whitley County Cream	5 gal	5.01%	13.26	1.049	1.011		All Grain	103
Kentucky Common	8 gal	5.14%	23.76	1.048	1.009		All Grain	97
Ken-tuh-kee	5.5 gal	4.12%	23.19	1.038	1.006		All Grain	74
Final Four	5.5 gal	5.47%	21.32	1.051	1.009		All Grain	180
Better Than Bourbon	5.5 gal	4.47%	19.96	1.047	1.013		All Grain	170
Kentucky Common Omage	5.5 gal	5.43%	25.46	1.049	1.008		BIAB	149
Kentucky Common	7 gal	4.23%	20.24	1.045	1.013		All Grain	127

Fermentables Used In Kentucky Common Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	170		Adjunct	raw	0.5°L	40	24%	5% - 39%
US - Pale 2-Row	63	US	Grain	base malt	1.8°L	37	61%	19% - 81%
American - Pale 6-Row	59	American	Grain	base malt	1.8°L	35	54%	2% - 79%
Flaked Rye	51		Adjunct	raw	2.8°L	36	8%	2% - 25%
American - Black Malt	50	American	Grain	roasted malt	500°L	28	2%	0% - 4%
American - Caramel / Crystal 40L	37	American	Grain	crystal malt	40°L	34	3%	2% - 9%
American - Caramel / Crystal 120L	29	American	Grain	crystal malt	120°L	33	3%	1% - 24%
Caramel / Crystal 60L	23		Grain	crystal malt	60°L	34	3%	1% - 11%
German - Chocolate Rye	20	German	Grain	roasted malt	240°L	31	5%	2% - 17%
German - Acidulated Malt	19	German	Grain	acidulated malt	3.4°L	27	2%	2% - 5%

Hops Used In Kentucky Common Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cluster	105	6.5	48%	7% - 100%
Saaz	34	3.5	41%	17% - 75%
Northern Brewer	13	7.8	47%	20% - 100%
Magnum	12	15	40%	13% - 100%
Hallertau Mittelfruh	12	3.75	43%	20% - 100%
Cascade	11	7	43%	17% - 100%
Nugget	11	14	44%	13% - 100%
Willamette	8	4.5	42%	20% - 75%
Tettnanger	8	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	60	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	14	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	9	Wyeast	Lagers	0.09	High	69%	58°F	68°F
Wyeast - American Ale 1056	7	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - German Ale/ Kölsch Yeast WLP029	7	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - San Francisco Lager Yeast WLP810	5	White Labs	Lagers	Med-High	High	67.5%	58°F	65°F
Fermentis - Safale - English Ale Yeast S-04	5	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°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	55	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (dihydrate)	37	Water Agt	Mash	18%	0% - 75%
Whirlfloc	28	Fining	Boil	58%	5% - 100%
Epsom Salt	25	Water Agt	Mash	5%	0% - 50%
Lactic acid	20	Water Agt	Mash	79%	0% - 100%
Baking Soda	14	Water Agt	Mash	7%	0% - 29%
Irish Moss	9	Fining	Boil	94%	49% - 100%
Phosphoric acid	8	Water Agt	Mash	64%	14% - 100%
Yeast Nutrient	5	Other	Boil	39%	17% - 50%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	16%	0% - 100%

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