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	1643
Kentucky Common	11 gal	4.18%	27.28	1.042	1.011		All Grain	1375
KENTUCKY FOOLS COMMON (KFC)	20 L	5.04%	31.23	1.047	1.009		BIAB	981
Deathtrap!	5 gal	4.97%	15	1.053	1.015		All Grain	912
Kentucky common	220 L	0.65%	0	1.70346	0.425441		All Grain	893
Cave City Common	5.5 gal	5.38%	27.81	1.054	1.013		All Grain	891
1 gal Louisville Chugger	1.3 gal	5.06%	24.62	1.051	1.012		All Grain	752
K Com	23 L	5.4%	27.26	1.05	1.008		All Grain	556
Coyote Common	5.5 gal	4.97%	18.46	1.048	1.011		All Grain	494
Central Command Common Beer	5 gal	5.32%	29.36	1.051	1.011		BIAB	420

Newest Kentucky Common Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Corktown Common	3 gal	4.43%	15.89	1.05	1.016		All Grain	3
"Kiss Your Cousin" Kentucky Common w/ Rye	5 gal	4.55%	27.47	1.045	1.01		BIAB	13
Louisville Ordinary	10 gal	4.26%	41.03	1.043	1.011		All Grain	14
Not So KY Common	100 gal	5.36%	24.23	1.051	1.011		All Grain	11
Kentucky Common	110 L	5.23%	0	1.053	1.013		All Grain	39
Kentucky Common	62 gal	5.52%	24.73	1.055	1.013		All Grain	50
Gateway Park Common Ale III	5.5 gal	5.11%	22.43	1.052	1.013		BIAB	47
Gateway Park Common Ale II	5.5 gal	7.13%	35.3	1.072	1.018		BIAB	66
Kentucky Common	6 gal	5.82%	32.28	1.054	1.01		All Grain	130
Kentucky Common	5 gal	4.29%	18.27	1.044	1.011		All Grain	110

Fermentables Used In Kentucky Common Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	51		Adjunct	Raw	0.5 °L	40	26%	8% - 39%
Pale 6-Row	28	American	Grain	Base malt	1.8 °L	35	56%	14% - 78%
Pale 2-Row	25	American	Grain	Base malt	1.8 °L	37	58%	19% - 75%
Black Malt	23	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%
Black Patent	10	United Kingdom	Grain	Roasted malt	525 °L	27	2%	1% - 3%
Caramel / Crystal 60L	9	American	Grain	Crystal malt	60 °L	34	4%	1% - 9%
Grits	5		Adjunct	Raw	1 °L	37	25%	14% - 35%
Carafa III	5	German	Grain	Roasted malt	535 °L	32	4%	3% - 5%

Hops Used In Kentucky Common Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Cluster	35	0	48%	10% - 100%
Saaz	18	3.3	37%	17% - 57%
Northern Brewer	7	9.3	57%	20% - 100%
Centennial	6	8.4	36%	13% - 100%
Willamette	4	4.9	49%	20% - 67%
Cascade	4	6	24%	17% - 33%
Domestic Hallertau	3	3.9	39%	33% - 50%
Chinook	3	14.6	29%	22% - 33%
Hallertau Mittelfruh	3	4	30%	24% - 33%
Crystal	2	3.3	34%	30% - 37%

Steeping Grains Used In Kentucky Common Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 120L	4	American	Grain	Crystal malt	120 °L	33	26%	4% - 33%
Carapils (Dextrine Malt)	3	American	Grain	Crystal malt	1.8 °L	33	67%	67% - 67%
Flaked Corn	1		Adjunct	Raw	0.5 °L	40	50%	50% - 50%
Pale 6-Row	1	American	Grain	Base malt	1.8 °L	35	46%	46% - 46%
Flaked Rye	1		Adjunct	Raw	2.8 °L	36	50%	50% - 50%
Black Patent	1	United Kingdom	Grain	Roasted malt	525 °L	27	4%	4% - 4%
Grits	1		Adjunct	Raw	1 °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-05	11	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Cream Ale Yeast Blend WLP080	8	White Labs	Ale	Med-High	Medium	77.5	65°F	70°F
American Ale 1056	5	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
California Lager 2112	5	Wyeast	Lager	0.09	High	69	58°F	68°F
Saflager - German Lager Yeast S-23	3	Fermentis / Safale	Lager	.105	High	82	48°F	72°F
American Ale Yeast Blend WLP060	3	White Labs	Ale	Med-High	Medium	76	68°F	72°F
Nottingham Ale Yeast	3	Danstar	Ale	Med-High	High	77	57°F	70°F
California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5	68°F	73°F
Safale - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
German Ale/ Kölsch Yeast WLP029	2	White Labs	Ale	Medium	Medium	75	65°F	69°F
German Lager Yeast WLP830	1	White Labs	Lager	Medium	Medium	76.5	50°F	55°F

Other Ingredients Used In Kentucky Common Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Gypsum	10	Water Agt	Mash	29%	0% - 100%
Calcium chloride	8	Water Agt	Mash	16%	0% - 80%
irish moss	6	Fining	Boil	83%	50% - 100%
whirlfloc	5	Fining	Boil	26%	2% - 50%
Alpha Amylase	4	Other	Mash	34%	10% - 50%
Baking Soda	4	Water Agt	Mash	3%	0% - 13%
Epsom Salt	4	Water Agt	Mash	16%	0% - 50%
Chalk	4	Water Agt	Mash	3%	0% - 13%
Citric acid	3	Water Agt	Mash	29%	1% - 87%
yeast nutrient	3	Other	Boil	26%	4% - 40%
Table Salt	3	Water Agt	Mash	2%	0% - 7%

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