Kentucky Common Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kentucky Common Ale

168 calories 16.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roger
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday July 7th 2015
Similar Recipes

Kovid Kommon

by phlyingpenguin

OG: 1.047 FG: 1.010 ABV: 4.9% IBU: 25

2021 Hilltopper's Pride Kentucky Common

by Nosybear

OG: 1.055 FG: 1.011 ABV: 5.7% IBU: 25

1.051
1.012
5.2%
25.8
15.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 6-Row6.5 lb Pale 6-Row 35 1.8 62.3%
3.50 lb Flaked Corn3.5 lb Flaked Corn 40 0.5 33.5%
4 oz American - Black Malt4 oz Black Malt - (late boil kettle addition) 28 500 2.4%
3 oz United Kingdom - Crystal 70L3 oz Crystal 70L - (late boil kettle addition) 34 70 1.8%
10.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Vanguard0.5 oz Vanguard Hops Pellet 5 Boil 60 min 10.36 25%
0.50 oz Vanguard0.5 oz Vanguard Hops Pellet 5 Boil 30 min 7.96 25%
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 10 min 7.51 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Phosphoric acid Water Agt Mash 1 hr.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
I'm using RO water. Ion and acid additions are as follows:
Phosphoric acid (10%): 1 tsp in mash.
Epsom Salt: 6.5 grams/1.4 tsp in mash.
Calcium Chloride: 8 grams/1.8 tsp in mash.
Gypsum: 3 grams/0.8 tsp in mash.
Baking Soda: 4 grams/.8 tsp in mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Single infusion mash Infusion 160 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.91 15.7  
Mash volume with grains 4.75 19  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.22 g | 16.9 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.55 34.2
Equipment Profile Used: System Default
"Kentucky Common Ale" Kentucky Common beer recipe by Roger. All Grain, ABV 5.15%, IBU 25.82, SRM 15.49, Fermentables: (Pale 6-Row, Flaked Corn, Black Malt, Crystal 70L) Hops: (Vanguard) Other: (Phosphoric acid, Calcium Chloride (dihydrate), Whirlfloc)
Last Updated and Sharing
 
1,224
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-10 16:44 UTC