dougdecinces
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 1056 - American Ale
- Yeast Starter
- Optional
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.048
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 31
- Color
- 17.7 SRM
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- 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.
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.