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Kentucky Common NB

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

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.7%

IBU (tinseth):

18.6

SRM (morey):

12.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cluster (Pellet)	17.07	66.6%
0.50 oz	Tettnanger (Pellet)	1.53	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	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

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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-01-03 23:07 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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