Historical Beer - Kentucky Common
BJCP Style GuideTop 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 | 2760 | |
| Kentucky Common |
11 gal | 4.18% | 27.28 | 1.042 | 1.011 | All Grain | 2428 | |
| Deathtrap! |
5 gal | 4.97% | 15 | 1.053 | 1.015 | All Grain | 1836 | |
| KENTUCKY FOOLS COMMON (KFC) |
20 L | 5.04% | 31.23 | 1.047 | 1.009 | BIAB | 1617 | |
| Kentucky Common |
5.5 gal | 5.05% | 21.51 | 1.055 | 1.016 | All Grain | 1429 | |
| Kentucky common |
220 L | 0.65% | 0 | 1.007 | 1.002 | All Grain | 1414 | |
| 1 gal Louisville Chugger |
1.3 gal | 5.06% | 24.62 | 1.051 | 1.012 | All Grain | 1252 | |
| K Com |
23 L | 5.4% | 27.26 | 1.050 | 1.008 | All Grain | 900 | |
| Central Command Common Beer |
5 gal | 5.32% | 29.36 | 1.051 | 1.011 | BIAB | 744 | |
| Brown-Eyed Girl Dark Cream Ale |
5 gal | 4.88% | 24.76 | 1.049 | 1.012 | extract | 583 |
Newest Kentucky Common Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kentucky Common |
5.5 gal | 4.81% | 18.07 | 1.047 | 1.010 | All Grain | 24 | |
| MeeMaw Common |
5.5 gal | 4.86% | 11.06 | 1.051 | 1.014 | All Grain | 1 | |
| Ky common |
5.5 gal | 5.41% | 11.41 | 1.052 | 1.010 | All Grain | 14 | |
| My old ky common |
2.5 gal | 5.35% | 30.01 | 1.050 | 1.010 | BIAB | 10 | |
| Kentucky Common #2 |
5 gal | 5.81% | 41.71 | 1.059 | 1.015 | All Grain | 28 | |
| Cream ale |
5 gal | 5.22% | 17.95 | 1.052 | 1.012 | All Grain | 27 | |
| Kentucky Jelly |
6 gal | 4.26% | 19.44 | 1.047 | 1.015 | BIAB | 13 | |
| Conntucky Lightening |
5.5 gal | 7.07% | 36.2 | 1.072 | 1.018 | All Grain | 19 | |
| Kentucky Common - 1 gallon |
1 gal | 4.86% | 37.4 | 1.047 | 1.010 | All Grain | 3 | |
| Aurora Cream Ale |
5.5 gal | 4.5% | 14.12 | 1.045 | 1.011 | All Grain | 78 |
Fermentables Used In Kentucky Common Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Corn | 60 | Adjunct | raw |
0.5°L
|
40 | 26% | 8% - 39% | |
| American - Pale 6-Row | 32 | American | Grain | base malt |
1.8°L
|
35 | 57% | 14% - 79% |
| Pale 2-Row | 27 | Grain | base malt |
1.8°L
|
37 | 59% | 19% - 75% | |
| American - Black Malt | 23 | American | Grain | roasted malt |
500°L
|
28 | 2% | 1% - 4% |
| Flaked Rye | 20 | Adjunct | raw |
2.8°L
|
36 | 10% | 5% - 18% | |
| American - Caramel / Crystal 120L | 18 | American | Grain | crystal malt |
120°L
|
33 | 3% | 1% - 24% |
| American - Caramel / Crystal 60L | 10 | American | Grain | crystal malt |
60°L
|
34 | 4% | 1% - 9% |
| United Kingdom - Black Patent | 9 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 2% | 1% - 3% |
| American - Caramel / Crystal 40L | 8 | American | Grain | crystal malt |
40°L
|
34 | 3% | 2% - 3% |
| Rice Hulls | 7 | Adjunct | other |
0°L
|
0 | 5% | 2% - 8% |
Hops Used In Kentucky Common Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cluster | 40 | 6.5 | 47% | 10% - 100% |
| Saaz | 18 | 3.5 | 42% | 17% - 67% |
| Northern Brewer | 6 | 7.8 | 55% | 20% - 100% |
| Willamette | 6 | 4.5 | 44% | 20% - 75% |
| Centennial | 5 | 10 | 39% | 13% - 100% |
| Nugget | 4 | 14 | 36% | 13% - 55% |
| Domestic Hallertau | 4 | 3.9 | 33% | 20% - 50% |
| Cascade | 3 | 7 | 40% | 17% - 100% |
| Glacier | 2 | 5.5 | 30% | 27% - 33% |
| B. C. Goldings | 2 | 5 | 53% | 50% - 57% |
Steeping Grains Used In Kentucky Common Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Caramel / Crystal 120L | 3 | American | Grain | crystal malt |
120°L
|
33 | 24% | 4% - 33% |
| American - Carapils (Dextrine Malt) | 2 | 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 | 19 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Cream Ale Yeast Blend WLP080 | 9 | White Labs | Ale | Med-High | Medium | 77.5% | 65°F | 70°F |
| White Labs - California Ale Yeast WLP001 | 5 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - California Lager 2112 | 5 | Wyeast | Lagers | 0.09 | High | 69% | 58°F | 68°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - American Ale 1056 | 3 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 2 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| White Labs - American Ale Yeast Blend WLP060 | 2 | White Labs | Ale | Med-High | Medium | 76% | 68°F | 72°F |
| Fermentis - Safale - German Ale Yeast K-97 | 2 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| White Labs - San Francisco Lager Yeast WLP810 | 2 | White Labs | Lagers | Med-High | High | 67.5% | 58°F | 65°F |
Other Ingredients Used In Kentucky Common Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 12 | Water Agt | Mash | 25% | 0% - 100% |
| Epsom Salt | 5 | Water Agt | Mash | 9% | 0% - 19% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 20% | 0% - 43% |
| Whirlfloc | 4 | Fining | Boil | 49% | 25% - 100% |
| Calcium Chloride (anhydrous) | 4 | Water Agt | Mash | 27% | 0% - 100% |
| Lactic acid | 4 | Water Agt | Mash | 73% | 1% - 100% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 28% | 0% - 80% |
| Phosphoric acid | 3 | Water Agt | Mash | 43% | 6% - 94% |
| Chalk | 3 | Water Agt | Mash | 17% | 0% - 50% |
| Irish Moss | 3 | Fining | Boil | 100% | 100% - 100% |
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