Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > American Ale > "Kiss Yer Cousin" Rye Kentucky Common Ale

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Old 06-27-2013, 08:56 PM   #211
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My first batch was with CalAle and it turned out fine.
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Old 06-28-2013, 02:09 PM   #212
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I need a quick turnaround session so I will be brewing up a batch of Kentucky Common tomorrow. Came across this post a while back and brewed a half batch of Revvy's recipe at the beginning of the year and though it was great. Then went home to MN and had Summit's Old 152 and loved it. The brewer at Summit is a buddy of mine and I got some additional thoughts on what I might do with the recipe.

I think this time around I am going to do an inverted "high rye" burbon grain bill (i.e. up the rye to 18% - I love rye in my beers). I am also going to use crystal 80 as I prefer the flavor to 120L and add touch of Victory malt (2 oz for 5 gallons).
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Old 06-29-2013, 03:49 AM   #213
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Just killed my keg tonight. I'm gonna do a re-brew of this in a few weeks. It only lasted a month. Considering I'm the only beer drinker in the house, it went pretty quick. Good stuff.
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Old 07-02-2013, 04:33 PM   #214
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Even though I screwed it up it came out good.
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Old 07-05-2013, 01:52 PM   #215
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Quote:
Originally Posted by FarmBoy530 View Post
So I'm getting my full size fridge today for fermentation control! This means my keg fridge can be used for serving only and I can brew any time! So what I'm saying is I think this will be my first recipe! Revvy, what do u think about using cali ale yeast 001? It would be nice to use a yeast I can reuse and save some money.. but I understand if it ferments too dry. Maybe cali 5 would be a better choice but I'm less likely to reuse it. I know either would make a good beer, but will 001 be way off the mark, flavor wise?
WLP001 is what I used, and I love the results. And I reuse that like crazy. I believe I washed a WLP001 yeast cake and split it into 2 new beers, this being one of them.
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Old 07-05-2013, 03:03 PM   #216
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My brew buddies yesterday at a bbq were wondering about English ale yeasts...anyone tried it with them?
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Old 07-05-2013, 05:19 PM   #217
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I've used Nottingham before at around 60. Worked very well. Never at higher temps where the esters would come through.
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Old 07-06-2013, 09:50 PM   #218
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Just tapped this keg after fining on gelatin for a week. This is really interesting. Very clean with with a rye bite finish. This is the first beer I've ever brewed with rye in it, and it is very nice! Thanks Revvy!
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Old 07-08-2013, 04:24 PM   #219
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Brewed a bigger hoppier version this time for an upcoming crab fest.
OG: 1.052
FG: 1.011
ABV: 5.4%
IBU: 26.5

5.3# American 6-Row
2# Flaked Corn
1# Flaked Rye
1# Dark Brown Sugar
2oz English Crystal 70-80L
2oz English Crystal 160L
2oz Chocolate Malt 350L
1oz Bramling Cross (7.4%) @45min for 17.2 IBUs
1oz Bramling Cross (7.4%) @15min for 9.3 IBUs
3/4oz Bramling Cross (7.4%) Dry-Hopped for 1 Week
White Labs CalAle yeast

I wanted to keep the creamy mouthfeel without making it heavy at this higher grav, so I went with 6-row for the extra proteins. Tasted great while bottling this morning. Can't wait to try it cold.
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My fiancÚ and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter
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Old 07-13-2013, 01:57 AM   #220
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Knocking out another 5 gallons right now.
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[B]Bottled: 1. 1.125 OG experiment
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