Products
$3 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
Kentucky Common
Special/Best/Premium Bitter • All Grain • 6 gal
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 am 02:55am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 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 | 3.8% - 4.6% | |
| Bitterness: | 35.9 IBU | 25 - 40 | |
Discussion
Reveiw
2014-03-12 10:43am
I'm interested in trying to make a K-common. How did it turn out?
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.
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
Post a Comment
Recently Added
Spotted Tongue 2025 Bohemian Pilsner
Czech Premium Pale Lager : All Grain
First time making a beer from the Weyermann recipes posted on their website along with their bottled beers for sale.
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm