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Historical Beer - Kentucky Common

BJCP Style Guide

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 3490
Kentucky Common
5.5 gal 5.05% 21.51 1.055 1.016
All Grain 3427
Kentucky Common
11 gal 4.18% 27.28 1.042 1.011
All Grain 3031
Deathtrap!
5 gal 4.97% 15 1.053 1.015
All Grain 2604
KENTUCKY FOOLS COMMON (KFC)
20 L 5.04% 31.23 1.047 1.009
BIAB 2323
Kentucky common
220 L 0.65% 0 1.007 1.002
All Grain 1810
1 gal Louisville Chugger
1.3 gal 5.06% 24.62 1.051 1.012
All Grain 1590
Germantowner
5 gal 5.32% 29.06 1.051 1.011
BIAB 1180
K Com
23 L 5.4% 27.26 1.050 1.008
All Grain 1158
Kentucky Common
5 gal 5.2% 17.08 1.051 1.012
extract 1110

Newest Kentucky Common Recipes

Title Size ABV IBU OG FG Color Method Views
Fanfare for the Kentucky Common
5 gal 4.47% 31.39 1.045 1.011
All Grain 17
Kentucky Common
5 gal 5.36% 23.02 1.049 1.008
BIAB 28
Kentucky Common
5.5 gal 5.22% 20.18 1.048 1.009
BIAB 46
Dreaming Creek 1792 Kentucky Common 11 gallon
11 gal 5.99% 28.43 1.055 1.010
All Grain 69
Kentucky Common
11 gal 5.28% 25.75 1.052 1.011
All Grain 72
Kentucky Common
2800 L 5.6% 15.21 1.054 1.012
All Grain 93
Kentucky Common Legend Series
93 gal 5.03% 21.02 1.047 1.009
All Grain 134
Kentucky Common
5 gal 4.57% 15.34 1.044 1.009
All Grain 168
Kovid Kommon
6 gal 4.87% 26.93 1.047 1.010
All Grain 556
Kentucky Common
5.5 gal 4.86% 17.53 1.054 1.017
All Grain 212

Fermentables Used In Kentucky Common Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 96 Adjunct raw 0.5°L
40 25% 8% - 39%
Pale 2-Row 48 Grain base malt 1.8°L
37 60% 19% - 80%
American - Pale 6-Row 41 American Grain base malt 1.8°L
35 53% 2% - 79%
American - Black Malt 33 American Grain roasted malt 500°L
28 2% 1% - 4%
Flaked Rye 29 Adjunct raw 2.8°L
36 10% 2% - 25%
American - Caramel / Crystal 120L 21 American Grain crystal malt 120°L
33 3% 1% - 24%
American - Caramel / Crystal 40L 20 American Grain crystal malt 40°L
34 3% 1% - 9%
American - Caramel / Crystal 60L 14 American Grain crystal malt 60°L
34 3% 1% - 9%
United Kingdom - Black Patent 14 United Kingdom Grain roasted malt 525°L
27 2% 1% - 3%
German - Chocolate Rye 13 German Grain roasted malt 240°L
31 6% 3% - 17%

Hops Used In Kentucky Common Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cluster 61 6.5 49% 10% - 100%
Saaz 25 3.5 41% 17% - 75%
Northern Brewer 8 7.8 51% 20% - 100%
Willamette 8 4.5 42% 20% - 75%
Hallertau Mittelfruh 7 3.75 29% 8% - 50%
Cascade 6 7 39% 17% - 100%
Nugget 5 14 41% 13% - 75%
Centennial 5 10 39% 13% - 100%
Magnum 4 15 29% 15% - 44%
Sterling 3 8.7 52% 14% - 76%

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 28 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Cream Ale Yeast Blend WLP080 15 White Labs Ale Med-High Medium 77.5% 65°F 70°F
White Labs - California Ale Yeast WLP001 7 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - California Lager 2112 6 Wyeast Lagers 0.09 High 69% 58°F 68°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 5 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - German Ale Yeast K-97 5 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - San Francisco Lager Yeast WLP810 3 White Labs Lagers Med-High High 67.5% 58°F 65°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 3 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Saflager - German Lager Yeast S-23 3 Fermentis / Safale Lagers .105 High 82% 48°F 72°F

Other Ingredients Used In Kentucky Common Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 27 Water Agt Mash 19% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 22% 0% - 75%
Whirlfloc 15 Fining Boil 55% 21% - 100%
Epsom Salt 13 Water Agt Mash 6% 0% - 19%
Lactic acid 10 Water Agt Mash 79% 15% - 100%
Baking Soda 8 Water Agt Mash 10% 0% - 29%
Irish Moss 4 Fining Mash 100% 100% - 100%
Calcium Chloride (anhydrous) 4 Water Agt Mash 28% 0% - 100%
Table Salt 4 Water Agt Mash 5% 0% - 13%
Calcium Chloride (dihydrate) 3 Water Agt Mash 10% 0% - 25%

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