Kentucky Common - Beer Recipe - Brewer's Friend

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Kentucky Common

135 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 15.7 °P (recipe based estimate)
Post Boil Gravity: 17.7 °P (recipe based estimate)
Efficiency: 78% (brew house)
Rating:
5.00 (1 Review)

Calories: 135 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Friday February 9th 2018
10.9 °P
3.4 °P
4.0%
29.8
12.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pale 6-Row3.5 kg Pale 6-Row 35 1.8 74.9%
0.07 kg American - Caramel / Crystal 120L0.07 kg Caramel / Crystal 120L 33 120 1.5%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 2.1%
1 kg Corn meal - Corn meal - corn meal1 kg Corn meal - corn meal 40 0.5 21.4%
4.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Glacier15 g Glacier Hops Pellet 5.6 First Wort 0 min 8.26 33.3%
20 g Magnum20 g Magnum Hops Pellet 13.1 Boil 45 min 21.5 44.4%
10 g Vanguard10 g Vanguard Hops Pellet 5.4 Aroma 0 min 22.2%
45 g / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 126.5 g       Temp: 10 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Winnipeg city water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 69 °C 999 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 10.3
Mash volume with grains (equipment estimates 3.4 L) 13.4
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 16.2 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Top off amount 10
Going into fermentor 25
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

8 hrs trub separation
25 days fermentation 10C
2 mo. lager
bottled Apr. 24.

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  • Last Updated: 2020-12-29 04:05 UTC