Historical Beer: Kentucky Common "Kiss Yer Cousin" Rye Kentucky Common Ale

[rlemkin]

Just brewed a variant of this up, I wonder how many batches of Kentucky Common have been brewed in Scotland?

Just a wee question, did any of you find this malt bill was seriously trubby? I do BIAB and generally trub goes in to the FV and there's almost twice as much as normal!

 

[Cadrian]

Just a wee question, did any of you find this malt bill was seriously trubby? I do BIAB and generally trub goes in to the FV and there's almost twice as much as normal!

Brewed this Sunday... Just went and looked at it, it has a ton of trub, more than I am accustom to, guessing it might be the rye but could be the corn since i never use it before either.

 

[hellbent77]

Yeah, I've given up US 05 for that reason.... The last batch of this, fermented in what with other yeast would be the optimal temp (the low 60's) took on a stone fruit taste.

It's pretty much why I've given up on what used to be my goto yeast. I've been playing around with BRY97 as my main strain. But I haven't done it on this beer yet.

Revvy, should I go with US 05 for my first attempt or have you found a more reliable yeast for this? It'll be my third all-grain batch, so I'm still a bit clueless.

 

[jakeasaur]

I'm not Revvy. But I have made this batch 3 times. I like US 05 and Wyeast 1007 German ale for this beer. I'd go with US 05 for simplicity

 

[hellbent77]

I'm not Revvy. But I have made this batch 3 times. I like US 05 and Wyeast 1007 German ale for this beer. I'd go with US 05 for simplicity

Thanks for that, jakeasaur! Experienced advice is golden!

 

[rlemkin]

Tasted delicious when I was bottling it. My variation was ~30 IBU and 5.7%.. waiting for it to carb, but sadly probably won't be done in time for my local homebrew club meeting.

 

[rlemkin]

Tasted delicious when I was bottling it. My variation was ~30 IBU and 5.7%.. waiting for it to carb, but sadly probably won't be done in time for my local homebrew club meeting.

Damn this came out pretty good and crystal clear :rockin:

Would be a very tasty summer alternative to lager.

 

[Cadrian]

This finished insanely low for me.... Came in at 1.002 FG. Tastes good, extremely drinkable, not as much flavor as a I hoped for though. Also has no head retetion at all. mashed at 148... Next time I might think ill mash a little higher and maybe add wheat or carapils then maybe some finishing hops just because I can.

 

[rlemkin]

This finished insanely low for me.... Came in at 1.002 FG. Tastes good, extremely drinkable, not as much flavor as a I hoped for though. Also has no head retetion at all. mashed at 148... Next time I might think ill mash a little higher and maybe add wheat or carapils then maybe some finishing hops just because I can.

Did you use US-05? I've never had it finish anywhere near that low. Stopped at a nice 1.011 here.

 

[Cadrian]

Did you use US-05? I've never had it finish anywhere near that low. Stopped at a nice 1.011 here.

used 1056. Ya surprised the hell out of me when I measured it. The hydrometer dropped like a brick.

 

[rlemkin]

I got some mixed feedback for my version

1.055 --> 1.012 - 5.6%

*17% flaked rye
*Chocolate instead of black malt

Interesting, odd.
Malts are good. A little sweet.
Struggling to know what to make of it.
Its quite different. Almost strawberry yoghurt.
Like it

 

[CorwinGraves]

Finally got this carbed up and cleared with gelatin, and I must say it's pretty refreshing. It has a nice spiciness on the finish and the subtle hop addition compliments it well. I can imagine drinking this all day long during summer, or all night long during winter

Thanks to Revvy for a simple, but great tasting recipe.

 

[Helly]

I really need to brew this. Every time it pops to the top of my list I read Revvy's writeup again and it always sounds unique and delicious.


Sent from my iPhone using Home Brew

 

[brendenb]

Okay, so after reading the collective wisdom of this thread, I decided I am going to take a crack at an extract recipe, with a partial mash for the flaked maize.

Would appreciate hearing feedback on this recipe:

3.5lbs Pale Malt Extract 2-Row
2.25lbs Flaked Maize
2lbs Rye Extract
2 oz Black Patent Malt
2 oz Crystal/Caramel Malt
1lbs 2 Row Malt (To use while mashing the Flaked Maize)

.85 Cluster Hops

American Ale yeast

Revvy, I pretty well just cloned your recipe here, while trying to make it in to an extract recipe, so thank you for the inspiration.

After reading the reviews, I look forward to brewing this in the near future. Would appreciate any feedback on this recipe!

Thanks!

 

[Jonkl]

Found this by way of a thread on using 6-row, and I was really inspired. I may try this recipe first, but I'm already playing with a version I've tweaked with a nod to the land of my people: A Great Plains Common. We don't tend to grow rye out there, so I swapped out the flaked rye for flaked wheat, and the crystal for some victory. I also added some late hop additions, too. The goal is to create a recipe that could come from any farm in the area (except for the barley malts, of course, which would be easy enough to acquire and roast). The Centennial and Cascade are hops that actually grow fairly well, also.

Here's the bill on the Great Plains Common, for a 2 gallon batch:
2 lbs 6.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1 53.5 %
1 lbs Corn, Flaked (1.3 SRM) Grain 2 22.5 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 3 16.9 %
4.0 oz Victory Malt (25.0 SRM) Grain 4 5.6 %
1.0 oz Roasted Barley (700.0 SRM) Grain 5 1.4 %
0.20 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 15.6 IBUs
0.10 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 2.1 IBUs
0.40 oz Cascade [5.50 %] - Steep/Whirlpool 15.0 min Hop 9 4.3 IBUs
0.30 oz Centennial [10.00 %] - Steep/Whirlpool 15.0 min Hop 10 5.8 IBUs

The plan, when I do brew it, is to split it into two 1-gallon batches, and pitch the SafLager in one, and my house Kolsch yeast (WLP029) in the other.

Edit: Figured at 57% Efficiency, OG 1.045, 27.8 IBUs, 12.0 SRM, 4.8%ABV

 

[damlamb]

I currently have this one aging with white labs american farmhouse blend as my first sour beer attempt. Racked onto some oak chips after primary fermentation about 2 weeks ago. Has anyone else played around with souring this? What should I expect as far aging time and flavor?

 

[PatrickGoss]

Brewing a bastardization of this now. Ran across the recipe while deciding what to brew today and couldn't get it out of my head. Adjustments had to be made for my lack of efficiency compared to Revvy as well as substitutions due to not having everything that is called for on hand. I expect it's going to make a good beer all the same. Will report back.

 

[Cadrian]

I really enjoyed the batch I made... I will revisit this again once the weather warms back up. The one thing I thought I might add to its this time around though is an ounce of saaz right at flame out, just to give it a little something extra.

also think I may raise the mash temp up to 150... with my setup the FG dropped ridiculously low.

 

[jimexcelcs]

Hi. I know this thread is as old as the hills but I am dying to brew a "Kentucky Common" but I am an extract brewer. Has anyone does a conversion for this for extract? I'm having problems with finding the proper rye content in a malt extract.

 

[fvirzi]

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[negativereaction]

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Well said.


Revvy, your thread update on Dec 2014 suggested you had high hopes for the lager yeast version of this. Any update on a taste test of the carbed steam beer version?

 

[loeks]

Dec 2014 update I'm going to suggest that everyone at some point try this as a steam beer...Lager yeast at room temp without lagering. I just kegged it, and even uncarbed it has an amazing flavor... steam beers, have an "off" flavor that is not as clean as a properly brewed lager...taste anchor steam and you'll get it, especially if you compare it to Anchor Lager. There's definitely a funkiness about it... something unique... Try it with this beer. It my be the permanent way I brew this beer from now on... I'll keep you posted...and if it works out, I may change the official yeast to saflager for this beer. If you try it this way, as a steam beer...especially if you've brewed it with ale yeast before and can compare it, I would love you opinion.

Which yeast option would work best for someone not using any kind of temp control and fermenting at room temp? US-05 or S-23?

 

[wtaylor3]

Which yeast option would work best for someone not using any kind of temp control and fermenting at room temp? US-05 or S-23?

I can't comment on the s-23 but I've fermented with us-05 well into the 70 degree range and received no off flavors

 

[loeks]

I can't comment on the s-23 but I've fermented with us-05 well into the 70 degree range and received no off flavors

Thanks for the info. I'll prob end up doing it with US-05 unless I hear otherwise from Revvy.

 

[j_dawg]

Just bottled this last weekend and I cannot wait to try it! Came out fairly dry at 1.006 FG. If this is as good as everyone says, it's definitely going into rotation.

 

[Bacon488]

Just bottled this last weekend and I cannot wait to try it! Came out fairly dry at 1.006 FG. If this is as good as everyone says, it's definitely going into rotation.

Mine will be kegged soon and I ended up at the same FG as you. Even that dry there's a touch of malt sweetness (more apparent than actual, I'm sure.) Wondering if this should be carbonated a bit on the high side to enhance mouthfeel? I don't mean way high, but around 2.5 volumes or so?

 

[j_dawg]

Mine will be kegged soon and I ended up at the same FG as you. Even that dry there's a touch of malt sweetness (more apparent than actual, I'm sure.) Wondering if this should be carbonated a bit on the high side to enhance mouthfeel? I don't mean way high, but around 2.5 volumes or so?

If the calculations on brewer's friend are accurate, mine is carbed to about 2.25 volumes. It still feels a bit on the thin side, and I think would definitely benefit from a bit more carbonation at least from the bottles I have had so far, and its been 5 (6?) weeks since bottled, which should be plenty of time. The sweetness is certainly present in this beer though, even with the low gravity. I would say go for it!

 

[atea8keys]

I made a batch of this and I'm going to make more. Very nice sit and relax beer. Thanks!

 

[PatrickGoss]

I never followed up. Brew this beer! That keg didn't last too long and was thoroughly enjoyed by all.

 

[atea8keys]

Here in the UK it is difficult to get flaked rye. Can get crushed rye in bulk. Will there be a difference in taste or amount used in recipe? If anyone knows please let me know. Thanks!