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% |