Kentucky Common - Beer Recipe - Brewer's Friend

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Kentucky Common

186 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 3.9 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Andrew Whitaker
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday February 1st 2023
1.057
1.009
6.3%
23.2
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 66.7%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 26.7%
0.25 lb Briess - Caramel Malt - 120L0.25 lb Caramel Malt - 120L 34.5 120 3.3%
0.25 lb Briess - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 25 550 3.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cluster0.25 oz Cluster Hops Pellet 7.4 Boil 60 min 9.46 20%
1 oz Cluster1 oz Cluster Hops Pellet 7.4 Boil 10 min 13.72 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.19 24.8  
Mash volume with grains 6.79 27.2  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.45 g | 21.8 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 3.45 g | 13.8 qt) 3.9 15.6  
Estimated amount in fermentor 3.9 15.6  
Total: 6.19 24.8
Equipment Profile Used: System Default
 
Notes

Brewed via new BIAB brew bag and 6 gallon kettle from Delta Brewing on 11/23/2024.

Added 2 grams gypsum, and two 0.5 gram tablets of K-metabisulfite, and 1.5 tsp of lactic acid to get to pH ~5.6.

5 gallons of mash water at 148 degrees F, kept warm with stove on simmer heat.

After mash, I had about 4.5 gallons left. The SG was 12.0 Brix = 1.0484 g/L

After boil, there was 4.0 gallons left. The OG was 14 Brix which is 1.056 g/L

I direct pitched Lallemand NovaLager yeast.

Post fermentation, the Brix was 6.7 which corrects to 1.009 g/L.

This puts ABV around 6.3%. I used corn sugar to carbonate in bottle and got the CO2 volumes to 2.7.


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  • Last Updated: 2024-12-06 14:15 UTC