Specialty Beer – All Grain GONE


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 %
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%


Amount Hop Time AA
0.75 ounces Centennial 60 min 11.5%
0.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Nottingham Danstar 12 gr

Equipment Profile 5 Gallon/19 Liter Kettle

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


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado


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

14 days @ 68° F
7 days @ 68° F
28 days @ 55° F

Kentucky Common

Date Brewed:  

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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