Kentucky Common NB - Beer Recipe - Brewer's Friend

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Kentucky Common NB

184 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday November 29th 2024
1.056
1.012
5.7%
18.6
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb Rahr - Standard 6-Row7.25 lb Standard 6-Row 36.3 2.3 59.8%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 24.7%
3 oz Briess - Black Malt3 oz Black Malt 27 500 1.5%
3 oz Briess - Caramel Malt - 60L3 oz Caramel Malt - 60L 35.4 60 1.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 4.1%
1 lb US - Rice Hulls1 lb Rice Hulls 0 0 8.2%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 11.41 33.3%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 15 min 5.66 33.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Whirlpool 0 min 1.53 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
.75 ml Lactic Acid 8% per gallon of sparge water

House water 7.2 mash pH calculated 5.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Strike 166 °F 152 °F 60 min
12 qt Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.48 g | 25.9 qt) 5.5 22  
Total: 9.27 37.1
Equipment Profile Used: System Default
 
Notes

Every 1% of acidulated malt (by weight) of the total grain bill reduces the mash-pH by 0.1 point

acidulated malt to bring from 5.7 to 5.2:

1% of 10.6 lbS grain bill = .106 x 5 = .53 = .5 lbs

11/30 SAT PITCHED 1:00 PM - NOTICED OFF SMELL IN YEAST
YEAST HAD NOT STARTED BY 9AM (20 HOURS)
NO CO2 AND NO ACTIVITY PRESENT IN FERMENTER

12/1 SUN 9AM PITCHED PKG OF SAFEALE 05

12/2 MON 5AM FERMENTATION IS ACTIVE AND GURGLING EVEN HARDER BY 5PM SAME DAY

12/6 FRIDAY 5PM ACTIVE FERMENATION STOPPED INCREASED TEMP TO 73 DEGRESS FOR DIACYTAL REST

12/9 MONDAY 6 PM (3 DAYS DI REST) TURNED CONTROLLER DOWN TO 48 TO LET TEMP DECREASE SAMPLE TASTED DOES NOT SEEM TO HAVE ANY DIACYTAL FLAVOR

12/19 SATURDAY 8AM WAS ABLE TO HIT 38 FOR A LOW THIS WEEK WITH ICE IN WATER BATH AFTER COLD CRASHING 5 DAYS READY TO KEG

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  • Last Updated: 2025-01-03 23:07 UTC