All-Grain - O'Daniel's Kentucky Common 1902

ODaniel · 04-06-2011, 11:26 PM

Recipe Type: All Grain
Yeast: American/Cali Ale
Yeast Starter: Helpful but not needed
Batch Size (Gallons): 5
Original Gravity: 1.045
Final Gravity: 1.008
IBU: 25
Boiling Time (Minutes): 60
Color: 11 SRM
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: Nice, clean, crisp, dark cream ale.

Finally posting this recipe here. I have finally settled on a recipe after much tweaking.

Kentucky Common is a very nice, clean, crisp, dark cream ale. It is a pre-prohibition style that originated in Louisville, KY. It has subtle hints of caramel, toast, chocolate, and roasted grains. Again, all of which are very subtle. It is a nice easy drinking session beer. It has enough flavor to keep the craft beer drinker entertained, but not so much to scare the light beer drinker away – a beer everyone can love.

Now, on to some other topics regarding this…

This is what it should be in my opinion. I have done a lot of research on the topic (sorry my blog with all the info and experimental recipes was down for so long), finding out what little I can. One source said it was sometimes soured. I recently found out that apparently the 1908 version of the American Handy Book of Brewing suggested this. I have not read that version, but the 1902 version does not suggest this.

I started out experimenting with the sour versions (inadvertently spreading this as the style guideline), mainly with the sour mash since I wasn’t sure about the “2% lactobacillus in the yeast”. It was never consistent, although I did enjoy most versions. I decided to strictly go by the 1902 version of that book and have finally pretty much settled on a version I, and everyone else for that matter, really enjoys. In a craft beer drinker’s mind, it will be nothing that will blow them away, but it’s just a solid session beer, and that’s all it was ever meant to be. I love sour beers, but I doubt many people got off a 16 hour work day of hard labor wanting a sour beer back before prohibition. This thinking and going off the 1902 book, I derived this recipe. Enjoy!

Recipe: O’Daniel’s Kentucky Common 1902
Brewer: O’Daniel
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.045 SG
Estimated Color: 11.0 SRM
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amount Item Type % or IBU
5 lbs 8.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 68.75 %
2 lbs 4.0 oz Corn, Flaked (1.3 SRM) Grain 28.13 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.56 %
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.56 %
0.75 oz Cluster [9.00 %] (60 min) Hops 25.7 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Schedule: My Mash
Total Grain Weight: 8.00 lb
—————————-
My Mash
Step Time Name Description Step Temp
90 min Step Add 12.01 qt of water at 160.9 F 148.0 F

Notes:
——
Ferment at low 60′s. I occasionally use SafAle US-05, as well as Nottingham. Works just fine, but be sure to ferment cool. I have fermented this warm multiple times and it just results in a slightly fruity taste - everyone still really enjoys those as well. I definitely prefer a cleaner, crisper version though.

It is possible it will take longer than 2 weeks to ferment if it is near 60 and if you just add 1 pack of yeast. I've had it happen and it ended up being great.

Carbonation should be medium-high.

No souring.

As far as an extract version, I'm not familiar with it, but you could try using corn sugar instead of corn, but it won't be the same.

I've covered every issue I can think of that people may have, feel free to ask about anything though.

rycov · 04-06-2011, 11:29 PM

nice. i saw this in the "post a picture of your pint" thread and thought it looked delicious. i'll have to get on this soon

**shanecb** · 04-25-2011, 09:46 PM

Thanks a lot for posting this recipe. I've been doing alot of reading on pre-prohibition US styles of beer (as well as other historical beers from the Americas) for a book I'm writing, and it's awesome to see what some people are brewing with the information out there!

**defenestrate** · 05-05-2011, 10:47 AM

awesome, cool to see some one into this. i was going to give this style a shot with a 24 hr full sour mash. did you go with a real sour mash or did you get the sourness another way?

**AmandaK** · 05-19-2011, 09:21 PM

Quote:

Originally Posted by ODaniel

No souring.

He stated this in the OP.

ODaniel · 06-05-2011, 04:22 PM

Quote:

Originally Posted by defenestrate

awesome, cool to see some one into this. i was going to give this style a shot with a 24 hr full sour mash. did you go with a real sour mash or did you get the sourness another way?

No souring.

Quote:

"This is what it should be in my opinion. I have done a lot of research on the topic (sorry my blog with all the info and experimental recipes was down for so long), finding out what little I can. One source said it was sometimes soured. I recently found out that apparently the 1908 version of the American Handy Book of Brewing suggested this. I have not read that version, but the 1902 version does not suggest this.

I started out experimenting with the sour versions (inadvertently spreading this as the style guideline), mainly with the sour mash since I wasn’t sure about the “2% lactobacillus in the yeast”. It was never consistent, although I did enjoy most versions. I decided to strictly go by the 1902 version of that book and have finally pretty much settled on a version I, and everyone else for that matter, really enjoys. In a craft beer drinker’s mind, it will be nothing that will blow them away, but it’s just a solid session beer, and that’s all it was ever meant to be. I love sour beers, but I doubt many people got off a 16 hour work day of hard labor wanting a sour beer back before prohibition. This thinking and going off the 1902 book, I derived this recipe. Enjoy!"

**nspaldi0** · 06-05-2011, 04:41 PM

I'm going to order the ingredients for this today! Thanks for the unique recipe!

**defenestrate** · 07-06-2011, 06:27 PM

Quote:

Originally Posted by Braufguss

He stated this in the OP.

in the OP he mentioned he did sour previous versions- i was asking about those attempts.

ODaniel · 07-06-2011, 07:42 PM

Quote:

Originally Posted by defenestrate

in the OP he mentioned he did sour previous versions- i was asking about those attempts.

I did 18-24hr sour mashes. Simply mashing the entire grain bill for that long. However, it was very inconsistent, and I find it better to be a clean crisp beer. Also, like I said before, I don't think people wanted a sour beer after a long day at work. I only found one source that mentioned "sometimes soured". So, I don't think souring should be considered it's style guidelines. Of course I'm not saying you shouldn't try it. It was interesting to experiment with.

**defenestrate** · 07-06-2011, 11:41 PM

Quote:

Originally Posted by ODaniel

I did 18-24hr sour mashes. Simply mashing the entire grain bill for that long. However, it was very inconsistent, and I find it better to be a clean crisp beer. Also, like I said before, I don't think people wanted a sour beer after a long day at work. I only found one source that mentioned "sometimes soured". So, I don't think souring should be considered it's style guidelines. Of course I'm not saying you shouldn't try it. It was interesting to experiment with.

cool- if i did i was going to try a full 24 hr- but i think i'll brew a kentucky common non soured before trying that. thanks !