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Aubie Stout 11-20-2009 02:25 AM

Kentucky Common Attempt
 
I was interested in the style when I saw it. I was going to do an American Brown, but changed it slightly for this style. Here's the recipe:

90% eff. OG: 1.045. 5.5 Gal.
5.5 lbs Six Row
1.0 lbs Flaked Maize
1.0 lbs Special Roast
.25 lbs Crystal 120
.25 lbs Chocolate Malt

.50 oz Chinook @ 60 mins for 19.2 IBU's
.50 oz Chinook @ MH for 4.2 IBU's

Mash @ 154 for 24hrs! Actually, set initial mash temp at 154 and let it rest in MLT for 24hrs with the top on. The goal is to sour the mash. The longer the mash the more sour it gets. 24hrs is to "slightly" sour.


Will advise!

KYB 11-20-2009 07:02 AM

Sounds good man. Hope it's as good as the recipe looks. Post up how it turns out. I love how people are slowly starting to become interested and are starting to brew Kentucky Common. It's a great session beer.

Aubie Stout 11-20-2009 12:05 PM

I'll sparge and boil this morning. Pitch on a yeast cake of SafAle-05. I'm interested to see how this goes.

Aubie Stout 11-20-2009 04:07 PM

Didn't quite get the 90% eff. Looks like I got 85%. Oh well, it's close enough. Had just enough sour in it to notice. We will know for sure in 30 days.

claphamsa 11-20-2009 05:18 PM

how do you get the efficiency so high....

scone 11-20-2009 06:42 PM

Quote:

Originally Posted by claphamsa (Post 1691014)
how do you get the efficiency so high....

I was wondering the same thing (I'm planning on brewing a batch as well as soon as semester ends). Apparently it has to do with the 24 hour mash. I think ODaniel doesn't even sparge (is that correct? I'd hate to put words in your mouth).

So 24 hours = slightly sour? I'm thinking I may go longer on the mash when I try since I love sour beers.

Did you sprinkle any malt in the mash after it cooled, or did you just dough in and leave it be? I'm asking since some people have said that mashing would pasteurize the wort and you may not get any lacto growth unless you add some in later by sprinkling dry malt into a cool(er) mash.

Aubie Stout 11-20-2009 07:08 PM

I usually get around 68-72% eff depending on the grain bill. O'Daniel cautioned me about an abnormally high eff in doing the 24hr mash. I have no idea why the eff increased, but I sure am glad someone warned me!

claphamsa 11-20-2009 07:19 PM

I did a 72 hour mash once... and it was SOUR! I would deff try only a 24 for your first time....

lowlife 11-20-2009 07:21 PM

Quote:

Originally Posted by scone (Post 1691209)
Did you sprinkle any malt in the mash after it cooled, or did you just dough in and leave it be? I'm asking since some people have said that mashing would pasteurize the wort and you may not get any lacto growth unless you add some in later by sprinkling dry malt into a cool(er) mash.

Thats the goal you get the sourness pre boil and it doesnt sour any further.

scone 11-20-2009 07:33 PM

Quote:

Originally Posted by lowlife (Post 1691341)
Thats the goal you get the sourness pre boil and it doesnt sour any further.

No no I gathered that. What I'm asking has to do with how you sour it during the mash.

Option (1) is to heat mash water, dough in, cover it, and leave it for 24 hours.
(2) is to heat mash water, dough in, wait until it cools to 110 or something like that and sprinkle some left over grains in, and *then* wait 24 hours

The reasoning behind (2) is that you may kill off all the bacteria present in the mash with (1), and then you don't have anything in there to sour the mash. Am I making sense?


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