Kentucky Common - Beer Recipe - Brewer's Friend

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Kentucky Common

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Leah Dienes, Dibbs Harting & Conrad Selle
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday August 20th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.34 kg American - Pale 6-Row3.34 kg Pale 6-Row 35 1.8 71.7%
1.04 kg Flaked Corn1.04 kg Flaked Corn 40 0.5 22.3%
0.10 kg American - Caramel / Crystal 80L0.1 kg Caramel / Crystal 80L 33 80 2.1%
0.14 kg American - Black Barley0.14 kg Black Barley 27 530 3%
0.04 kg Cane Sugar0.04 kg Cane Sugar - (late boil kettle addition) 46 0 0.9%
4.66 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings (5 AA)15 g East Kent Goldings (5 AA) Hops Leaf/Whole 5 Boil 60 min 8.89 42.9%
15 g Cluster (6.5 AA)15 g Cluster (6.5 AA) Hops Leaf/Whole 6.5 Boil 45 min 10.61 42.9%
5 g Hallertau Tradition (Germany) (5 AA)5 g Hallertau Tradition (Germany) (5 AA) Hops Leaf/Whole 5 Boil 5 min 0.59 14.3%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 88.9 g       Temp: 21 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Burton-On-Trent
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.9
Mash volume with grains 16.9
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 18.5 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 34  
Equipment Profile Used: System Default
 
Notes

From "Brewing local"; Sam Hieronymus, pp.270-271

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  • Last Updated: 2020-08-20 21:38 UTC