Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Kentucky Common [Specialty Beer]

Specialty Beer – All Grain GONE

Batch #:

02-2010

Batch Size:

5 gallons

Boil Time:

60 min

Conditioning:

Keg

Brew Date:

January 2, 2010

Statistics

Target OG:

1.045 11.2° P

OG:

1.044 11° P

Target FG:

1.010 2.6° P

FG:

1.009 2.3° P

Real Extract:

3.9° P

Attenuation:

79.1% Apparent – 64.5% Real

Color:

9.3 SRM

IBU:

37.6 Rager

BU/GU:

0.85

ABV:

4.7%

ABW:

3.6%

Calories:

143 12 oz

General Info

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
6.00 pounds	American Pale Malt (2-Row)	71.6%
2.00 pounds	Flaked Maize	23.9%
0.13 pounds	Crystal Malt 60L	1.5%
0.25 pounds	British Pale Chocolate	3%
8.38 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.75 ounces	Centennial	60 min	Bittering	Boil	Leaf	11.5%
0.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Nottingham	Danstar		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

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

5.00 gallons

Mash Tun Weight:

5.00 pounds

Mash Tun Specific Heat:

0.12 cal/gram per °C

Mash Tun Dead Space:

0.25 gallons

Loss:

0.25 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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

Calcium:

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).

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

7 days @ 68° F

Age:

28 days @ 55° F

Kentucky Common

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	2.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	60
OG:	1.044 / 11° P
Mash PH:
Boil PH:

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Log: Kentucky Common