Geoff Humphrey's BrewBlog > Brew Sessions > Kentucky Common [Specialty Beer]

Kentucky Common

Specifics

Style:

Category:	Specialty Beer
Number:	23A

A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.

Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Specialty Beer from the BJCP website.

Brew Date:

January 2, 2010

Tap Date:

February 20, 2010

Yield:

5 gallons

Color (SRM/EBC):

9.3/18.3

Bitterness (Calc):

37.6 IBU (Rager)

BU/GU:

0.85

Calories:

144 (12 ounces)

Conditioning:

Keg

ABV:

4.7%

ABW:

3.6%

Batch No:	02-2010
OG:	1.044
OG (Plato):	10.96° P
Target OG:	1.045
FG:	1.009
FG (Plato):	2.31° P
Target FG:	1.010
Real Extract:	3.87° P
App. Atten.:	79%
Real Atten.:	64.7%
Status:	Conditioning

General Information

Method:	All Grain

Method:

All Grain

Recipe for the pre-prohibition ale brewed in and around Louisville, KY. This recipe and more information can be found at the O'Daniel Brewery Blog.

Comments

Sampled when racked to secondary. Slightly tart but not puckering. I'll lager it ('cause the space is available) for about four weeks prior to kegging (January 11, 2010).

Sampled when racked to secondary. Slightly tart but not puckering. I'll lager it ('cause the space is available) for about four weeks prior to kegging (January 11, 2010).

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

6.00 pounds

American Pale Malt (2-Row)

Color (L):	1.8 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

71.6% of grist

2.00 pounds

Flaked Maize

Color (L):	1 °L
Info/Use:	Lightens body and color. For light American pilsners and ales.

23.9% of grist

0.13 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

1.5% of grist

0.25 pounds

British Pale Chocolate

Color (L):	200 °L
Info/Use:	Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

3% of grist

8.38 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.44 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	5.6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.4 gallons (boil evaporation)
Grain Amount:	8.4 pounds
Grain Absorbtion:	1.8 gallons
Total Water Needed:	7.7 gallons	5.6 gallons (runoff) + 1.8 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	2.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.9 gallons	7.7 gallons (total water) – 2.8 gallons (mash water)

)

100% of grist

Hops

0.75 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade, Columbus, Chinook
Example:	All ale styles

11.5% Leaf @ 60 minutes
Type: Bittering
Use: Boil

8.6 AAUs

0.75 ounces

Total Hop Weight

8.6 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Nottingham
Manufacturer:	Danstar
Type:	Ale
Flocculation:	High
Attenuation:	75%
Temperature Range:	57–70°F
Amount:	12 gr

Equipment Profile

5 Gallon/19 Liter Kettle

Batch Size:	5.00 gallons	Boil Volume:	4.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	5.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Procedure

Follow a sour mash process: Single infusion at 152°F for 60 minutes. Allow to cool to 120°F. Cover surface of mash with plastic wrap, lid tightly. Let sit for 24 to 48 hours in a warm place. Scrape off accumulated gunk on the top of the mash. Mash will smell sour when done. Sparge normally. 60 minute boil. Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).

Follow a sour mash process:

Single infusion at 152°F for 60 minutes.
Allow to cool to 120°F.
Cover surface of mash with plastic wrap, lid tightly.
Let sit for 24 to 48 hours in a warm place.
Scrape off accumulated gunk on the top of the mash.
Mash will smell sour when done.
Sparge normally.

60 minute boil.

Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).

Fermentation

Primary:	10 days @ 68° F
Lager:	28 days @ 34° F

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