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Old 03-06-2013, 03:35 AM   #1
Nov 2012
Seattle, Washington
Posts: 6

Recipe Type: All Grain   
Yeast: WLP080 Cream Ale Yeast   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.041   
Final Gravity: 1.010   
Boiling Time (Minutes): 60   
Color: clear brown   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Herbal, minty nose. Clean and nutty backbone   

Starter yeast:
1 vial WLP080 Cream Ale Yeast
1/2 cup Breiss Amber DME
1 pint tap water
Boil DME and water 10 mins
Cool to 80
Add wort to sanitized beer growler and aerate by shaking for 2 mins
Pitch vial
Set at 68 for 3 days.

Grain bill
5# Golden Promise base malt (Scotland)
2.5# flaked maize
0.5# Victory
0.5# Carahell
2 oz Black Patent
2 oz Crystal 120

Single infusion Mash: 149 for 60 mins
3.00 gal
Recirculate 2 gal (or however much is necessary until the wort runs fairly clear. I am partial to a clearer beer, so I tend to do a number of recirculations.)

Sparge 5.00 gal / 170deg

I collected about 6.5 gallons pre-boil, then tried something I hadn't done before. As electric stove-top users can attest, bringing that much wort to a boil can take a long time. I split the wort up into two parts and used two burners simultaneously, also reducing the risk of boil-overs. It worked, in that I didn't get a boil over and had the wort at a roll after 35-40 minutes. The only downside is that, due to increased surface area I ended up with only about 4.75 gallons of wort.

I boiled for 60 minutes with the following hop additions. The Cluster is a common hop strain for bittering classic American styles. The Amarillo was left-over from an IPA I brewed recently, and as far as I'm concerned you can do little wrong with Amarillo.

1 oz Cluster (60)
0.25 Amarillo (30)
0.25 Amarillo (15)
1 oz Perle dry-hop pellets 7 days

1.041 OG
1.010 FG

This was our 4th all-grain homebrew and it may be our best. I deliberately wanted a lower strike temperature because I think the drier flavor you get from the lower strike temp compliments well the corn's potential for sweetness. That said, with the extra bittering from the Amarillo I'm wishing this beer were more balanced with sweetness, and I think next time I'll aim for 151-152.

The decision to dry-hop this with an ounce of Perle might have been rash. With the Scottish malt I figured that I'd already 'globalized' this old American style, so had no qualms about the addition of a Germanic hop cultivar. I'm so glad I did! The spicy and minty hop aromas hit the nose and palate before the beer ever gets to the tongue, giving way to a backbone of clean and nutty flavors.

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Old 03-12-2013, 04:30 AM   #2
Jan 2012
san mateo, ca
Posts: 265
Liked 18 Times on 17 Posts

Let me know how this turns out!

I wonder if adding a massive amount of hops at flameout would be a better route then dry hopping? I can't seem to get the aroma I crave from dry hops
Primary:Farmhouse Triple, Simcoe Session IPA, 100% Brett Brux IPA
Conditioning: Willamette English Pale Ale

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