Kentucky Common - Beer Recipe - Brewer's Friend

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Kentucky Common

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Efficiency: 77.5% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday October 19th 2011
1.070
1.017
6.9%
41.0
22.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US 2-Row Malt17.9999 lb US 2-Row Malt 0 2 72%
5 lb US Flaked Corn/Maize4.99997 lb US Flaked Corn/Maize 0 1 20%
1 lb US Chocolate Malt0.999995 lb US Chocolate Malt 0 350 4%
1 lb US Caramel 120L Malt0.999995 lb US Caramel 120L Malt 0 120 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz US Simcoe1.00002 oz US Simcoe Hops Pellet 13 Boil 60 min 33.3%
1 oz US Simcoe1.00002 oz US Simcoe Hops Pellet 13 Boil 20 min 33.3%
1 oz US Simcoe1.00002 oz US Simcoe Hops Pellet 13 Boil 10 min 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gallons Strike 170F Infusion -- 158 °F 2880 min
4 gallons Strike 212F Infusion -- 150 °F 10 min
8 gallons Sparge 170F Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing strike water volume to 10 gal (40 qt) and adding 0.94 gal (3.75 qt) sparge/top-off. 10.94 43.7  
Strike water volume at mash thickness of 1.75 qt/lb 10.94 43.7  
Mash volume with grains 12.94 51.7  
Grain absorption losses -3.12 -12.5  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.37 61.5
Equipment Profile Used: System Default
 
Notes

This is my first attempt at brewing a sour mash beer. I mashed in with 4 gallons of 173F water to 5 pounds of grain. Resting temp started at 151F, and I left it sit for 48 hours. I then boiled 4 gallons of strike water. The mash temp got to 134F, so I drained out about 2.5 gallons into a pot and brought to boil. I returned the wort to the mash, which brought the temp to 150F. The rest of the brew day went as normal.

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  • Last Updated: 2011-10-19 01:50 UTC