Hi all,
I'm brewing a Kentucky common, which I'm doing entirely based off of recipes, as I've never had a commercial example. It seems like it's a cream ale with a little bit of color.
For a 2.5-gallon batch, it's 2 lb. pale malt, 1 lb. 6-row, 1 lb. flaked corn, 0.25 lb. chocolate rye, and 0.125 light crystal.
I'd intended to use Cluster for both bittering and aroma, and I'm certain I ordered Cluster, but I simply can't find it in my freezer. (You know how freezers are.) What I have available is Tettnang, Spalt, Hallertau, Magnum, Fuggle, Northern Brewer, and Willamette. Plus a lot of fruity hops that I can't imagine belong in there.
What would you do? Brewing now, first hop addition probably in about 90 minutes.
Cheers!
I'm brewing a Kentucky common, which I'm doing entirely based off of recipes, as I've never had a commercial example. It seems like it's a cream ale with a little bit of color.
For a 2.5-gallon batch, it's 2 lb. pale malt, 1 lb. 6-row, 1 lb. flaked corn, 0.25 lb. chocolate rye, and 0.125 light crystal.
I'd intended to use Cluster for both bittering and aroma, and I'm certain I ordered Cluster, but I simply can't find it in my freezer. (You know how freezers are.) What I have available is Tettnang, Spalt, Hallertau, Magnum, Fuggle, Northern Brewer, and Willamette. Plus a lot of fruity hops that I can't imagine belong in there.
What would you do? Brewing now, first hop addition probably in about 90 minutes.
Cheers!