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Kentucky Common

Kentucky Common

Special/Best/Premium Bitter : All Grain : 6 gal

Rippe

The Kentucky Common was one of the few solely American beers, that is now an extinct style. It was like a English Ale or dark cream ale, inoculated through wild fermentation. Thought to be soured, by using krausening wort, so will try with a 10% sour mash. From 1902 American handy book of the brewing Materials employed are Barley malt and about 25 to 30 per cent of corn with some sugar color caramel or roasted malt to give a dark color.

January 3, 2012 at 02:55am

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Ingredients (All Grain6 gal)

  • 6 lbs Premium 2-Row Malt; Great Western

    Premium 2-Row Malt; Great Western

    Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

  • 1 lbs Medium Crystal Malt; Simpsons

    Medium Crystal Malt; Simpsons

    Ale colour and flavour adjustment tailored to requirement.

  • 0.125 lbs Roast Barley; Crisp

    Roast Barley; Crisp

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.125 lbs Acidulated Malt

    Acidulated Malt

    High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

  • 2 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • .25 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz Cluster - 8.1 AA% pellets; boiled 60 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • Wyeast 1968 London ESB Ale™

    Wyeast 1968 London ESB Ale™

    Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Notes

WYeast 1968 London ESB Ale was chosen to leave residual sweetness as the style was deigned to be served young, and I am going to bottle. Mash All grains except acidulated malt ingrediants Brew in the bag 60 minutes at 152 °F Split off 1 gallon of wort before boil, for sour mash. Boil separately for 30 minutes, no hops added to this wort. Boil remaining wort hard for 90 minutes, adding hops at 60 minutes. Make carmel by boiling .5 cup of table sugar in a pan. Add with 10 minutes left in boil. Use the split off 1 gallon of wort before boil, for sour mash. Add remaining to fermentor with yeast. Make Sour wort from 1 gallon saved wort cooled to 115 Degrees Inoculate with Lactobacillus with 4 oz of un-milled Acidulated Malt. Do this by putting shrink wrap on top of wort to prevent air and sealing container tight. Place container in a bigger container filled with water. Held temperature at 85 degrees with fish tank thermometer at highest setting heating water blanket for 1 days. After 1 day boil soured wort to stop souring then cool. Add to un-soured wort.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: B - Special/Best/Premium Bitter

Range for this Style
Original Gravity: 1.041 1.040 - 1.048
Terminal Gravity: 1.009 1.008 - 1.012
Color: 15.7 SRM 5 - 16
Alcohol: 4.2% ABV 3.80% - 4.60%
Bitterness: 35.9 IBU 25.00 - 40.00

Discussion

shiva

Reveiw

2014-03-12 10:43am

I'm interested in trying to make a K-common. How did it turn out?

jthenry8

Acidulated Malt Amount?

2014-03-14 12:44pm

In the ingredients listing - you state .125 (1/8) pound of acidulated malt. In the comments you state 4 ounces of acidulated malt. 4 0z is 1/4 pound. Which is correct? Any info would be greatly appreciated.

Rippe

Detailed notes

2014-03-14 6:37pm

I put some detailed notes with ideas for improvement here. The amount of accidulated malt is really just a handful, tossed on the warm wort to infect it. So 1/8 is correct http://bretterbeer.blogspot.com/2013/09/kentucky-common-american-classic.html

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