2012 Kentucky Common - Beer Recipe - Brewer's Friend

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2012 Kentucky Common

191 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 191 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday April 11th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 6-Row7 lb Pale 6-Row 35 1.8 57.4%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 24.6%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 8.2%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.1%
3 oz American - Blackprinz3 oz Blackprinz 36 500 1.5%
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 2.1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.1%
195 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.50 g Cluster25.5 g Cluster Hops Pellet 6.5 First Wort 0 min 20.99 47.3%
28.40 g Hallertau Hersbrucker28.4 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.43 52.7%
53.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 10 min.
2 g yeast nutrient Water Agt Mash 10 min.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1.41 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- wlp08
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike -- 122 °F 20 min
Temperature 122 °F 152 °F 60 min
Mash-out Temperature 152 °F 170 °F 10 min
5.25 gal Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.48 17.9  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

5/3/2021: First taste of V1.0: Too dark! Reducing dark malt to 3 oz. I like the result, perhaps a touch bitter but dark malt reduction will eliminate part of that. I had a difficult time with malt conversion this beer, changed profile to account for it.

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  • Last Updated: 2021-05-04 02:32 UTC