Recipe Type: All Grain
Yeast: 1056 - American Ale
Yeast Starter: Optional
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.010
IBU: 31
Boiling Time (Minutes): 60
Color: 17.7 SRM
Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Smooth, crisp, easy drinking. My best beer thus far.

This was my attempt at the Kentucky Common. I found this style in Radical Brewing and did my best with the information I had to formulate the recipe. Noticably absent is any attempt at souring the beer. I wanted this to be more like a sessionable brown/amber ale and succeeded greatly.

This beer is road tested. I submitted this beer for the 2011 Upland UpCup and finished with a 32/50 (with most demerits due to lack of sourness). I served this at a separate event with 250+ people with overwhelmingly positive response. Beer snobs and BMC drinkers have both expressed affection for this beer. What I'm trying to say is that this is a good beer. Try it.

I am originally from Southern California, but moved to Bloomington, Indiana two years ago. My fiancee is also from Southern Indiana and I immediately fell in love with the geography and the pace of life. This is my valentine to the region.

Okay, enough talk. On to the recipe:

Brewhouse efficiency: 65%
Mash temp: 149 fahrenheit
Prime to 2.8 vol CO2
(I like this to be crisp and dry. You are more than welcome to alter mash temperature and carbonation to your liking)

Yeast:
Wyeast 1065 - American Ale

Grains:
American 2 Row [2 SRM] - 7.5 lb (66.7%)
Corn Grits [0.8 SRM] - 2.25 lb (20%)
Crystal 60 [60 SRM] - 1 lb (8.9%)
Pale Chocolate [250 SRM] - 0.5 lb (4.4%)

Hops:
Palisade [8%] - 0.5 oz @ 45M
Willamette [4.7%] - 0.5 oz @ 45M
Palisade [8%] - 0.5 oz @ 20M
Willamette [4.7%] - 0.5 oz @ 20M

Cook the grits according to the instructions on the box, but use excess water to avoid clumping. I add 1 tsp of Irish moss at 15M.