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

[KidLightning]

I'm finally brewing up a 3 gallon version of this on Saturday:

2lb 11oz 6-row (53.75%)
1lb 8oz flaked corn (30%)
8oz malted rye (10%)
2.5oz Acidulated Malt (3.125%)
1.25oz Midnight Wheat (1.5625%)
1.25oz UK Crystal 120 (1.5625%)

Estimated stats:

1.048 OG
1.010 FG
5% ABV
11 SRM
26 IBU (4 AAU Cluster @ 60 min)

Fermented @ 65ºF with WLP080 Cream Ale blend

Hoping that the rye and acidulated malt get a hint of tanginess in the beer without it being fully sour (I read somewhere that ~3% acid malt provides a noticeable yet understated tang, but I can't remember where) for a refreshing summer brew.

I will report back with results some time in May!

 

[KidLightning]

That was a crappy brew session!

I missed my normal efficiency and only ended up at 1.040, plus I misread the package of hops and used too many, so ended up with 32 IBU instead of 26.

Since this is probably too light and bitter, and I used the white labs cream ale blend, I think I'm going to lager it for a month or so after a few weeks in primary and see how it turns out. Hoping that will give me a light, crisp, dry, tangy beer and reduce some of that bitterness.

EDIT: Turns out SWMBO is working all day Saturday, and it's going to be cold and rainy here (I brew indoors), so I'm planning to re-brew this and try to actually hit my numbers this weekend. The full plan is to transfer the original brew to secondary and scoop out a 1/4 cup of yeast slurry to pitch into the new brew. Ferment the new brew (and continue conditioning the original brew) at 65ºF for 2 weeks, then drop the temp to 35. Leave the new brew in for 1 week to clear, and the original will stay in for 4 more weeks to lager. The original is shaping up to be some sort of light American-Alt, based on color, IBU, and hybrid nature.

 

[mpride1911]

Just finished it up. OG of just north of 1.042. Looking forward to it.

 

[mrklueber]

My son and I brewed another 11 gallon batch of the rye Ky Common ale yesterday. Used the same recipe as before except substituted Papazian's Cry Havoc yeast for the American Ale II yeast that we used last time. Our OG was slightly high, 1.052 vs 1.048 as our efficiency was 75% instead of 70% as planned. Fermentation started within 12 hours and its rocking. Can't wait to get it kegged and carbed up. This beer is rapidly becoming a house favorite. Thanks again to Revvy for his work in bringing this recipe to our attention.

Well, just tasted this version of the beer and it is great!! Just the right note of spicy from the rye, light from the corn, and still reminiscent of a sour mash whiskey. Will brew this one again. The Cry Havoc yeast works well with this beer.

 

[Revvy]

What temp did you ferment the cry havoc at?

 

[mrklueber]

What temp did you ferment the cry havoc at?

I fermented at 63F for two weeks in primary and 63F for two weeks in secondary. I did a secondary fermentation this time because I needed my 6.5 gallon fermenters for another batch of beer.:rockin:

 

[mpride1911]

Just racked to secondary with an FG of 1.010

 

[KidLightning]

I have not had good luck with this beer, though the second version went decidedly smoother than the first. This time my gravity was 1.046, a bit short of the 1.048 I was looking for, but I ended up with almost 3.5 gallons rather than 3.25.

I think I didn't properly account for the fact that I was only using 5lbs of grain, instead of the 6 I've been using with this setup, and used too much water. In the future I'll have to cut back the water by a bit or boil a little longer to get the volume down.

Then, it took almost 36 hours for my fermentation to get going even though I pitched about 1/3 a cup of slurry from the first batch, and the Mr. Malty calculator said I would need less than 1/4 cup.

Fermentation went well after that, however, and I will let this version condition a few more weeks at 65 and then cold crash/lager for a week at 35 before bottling. The first version will spend about 4 weeks at 65 and another 4 weeks at 35 before being bottled.

 

[ScootersAle]

I had great success with this beer. Hit my OG dead on but FG was 1.011. Used US-05.

I plan on doing this again and upping the Rye a tiny bit more and maybe a different yeast. This beer is perfect for the 5th season of weather we get up here in Vermont, Mud season, where you still want a dark(ish) beer but you want something lighter than a stout/porter.

 

[mpride1911]

Just poured a glass.

 

[tieflyer]

Just poured a glass.

Looks great!!! Taste????? Happy with it?

I have another 3 weeks to wait on my fermentation so I am going nuts waiting for it. Sample for hydrometer was GREAT!!!!

 

[mrklueber]

Well, just tasted this version of the beer and it is great!! Just the right note of spicy from the rye, light from the corn, and still reminiscent of a sour mash whiskey. Will brew this one again. The Cry Havoc yeast works well with this beer.

Well, we tasted this one again. Still like it but the family consensus is that the American Ale yeast gives a little bit more tang that made this beer a favorite right off the bat.:rockin:

 

[biestie]

So here's a question. I made this on Saturday, and I've never had US-05 rip like this. It filled 2.5 gallons of headspace with foam and spooged yeast out the airlock. I'm not at all worried, but is it the amount of adjuncts? Or just that no fermentation is exactly the same and this just happened to be the one that roared? In my experience, US-05 typically just kind of plods through, nothing to crazy.

 

[Revvy]

S Or just that no fermentation is exactly the same and this just happened to be the one that roared? .

This....Relax......

 

[biestie]

Thanks, I'm relaxed! I was only mildly curious if it had something to do with the corn and rye since they're not something I typically use.

 

[Revvy]

Thanks, I'm relaxed! I was only mildly curious if it had something to do with the corn and rye since they're not something I typically use.

I've NEVER had a wild fermentation on this beer. It just happens.

 

[cluckk]

I've been experimenting with US-05 lately and though most fermentations are rather typical and easy going, every once in a while I get one that does something weird.

 

[Flee15]

Just popped one after 2 weeks in the bottle and it is awesome. Light, clean, a little spicy from the rye. Could drink a ton of these. I used Bry-97 and worked great. Thanks for the recipe.

 

[mpride1911]

Looks great!!! Taste????? Happy with it?

Thank you, I'm happy with how fast it cleared up. I can't describe the taste really. It's smooth and easy haha. I like drinking it and I'm happy with the results.

 

[jglazer]

I brewed this a few days ago. Probably one of the best pre-fermented wort samples I've tasted. Really excited.

I used US-05, pitched at ~70f and it cooled to ~62 overnight in an ice bath, started fermenting ~12-18 hours after pitch and it has had a slight/thin krausen for a few days now.

 

[KidLightning]

Put mine into 2 tap-a-draft mini kegs last night after about 10 days of "lagering" at 35. One is in the brew closet naturally carbing and the other is in the fridge force carbing. Hoping to be able to sample by the end of the week, but it certainly looked and smelled good going in, but I held off from sneaking a taste.

The first batch I made (with only 1.040 OG) is still in the lagering fridge at 35 for a few more weeks.

 

[jglazer]

I don't see it on the original post, what have people been fermenting this at? I use US 05 a lot and have noticed some pretty significant taste changes at different temps...thanks

 

[b-boy]

I don't see it on the original post, what have people been fermenting this at? I use US 05 a lot and have noticed some pretty significant taste changes at different temps...thanks

I'm just carbing this up now. I fermented at 60F using PacMan. I primaried for 1 month.

The pre-carb'd beer tasted pretty good. The corn is defnitely there. The rye was perceivable, but not as strong as I thought it would be.

I'm still waiting to taste the final product.

 

[Revvy]

I don't see it on the original post, what have people been fermenting this at? I use US 05 a lot and have noticed some pretty significant taste changes at different temps...thanks

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.

 

[jglazer]

Hmmm ok, I got mine fermenting at 64f so I may start to increase it to 66 or even 68 in a few days. I've never had a beer ferment like this, its been almost a week in primary and the krausen is continuing to get bigger and bigger, and there are huge chunks of what I assume is either clumped yeast or some sort of clumped break material that are flying around the fermentor at the size and speed of a goldfish swimming. Its crazy in there right now.

 

[b-boy]

Hmmm ok, I got mine fermenting at 64f so I may start to increase it to 66 or even 68 in a few days. I've never had a beer ferment like this, its been almost a week in primary and the krausen is continuing to get bigger and bigger, and there are huge chunks of what I assume is either clumped yeast or some sort of clumped break material that are flying around the fermentor at the size and speed of a goldfish swimming. Its crazy in there right now.

I had a pretty strong fermentation as well, even at 60F. I was surprised since this is a lower ABV beer.

I assumed maybe the corn had something to do with it. Ive never used corn before.

 

[jglazer]

Would this be a good beer to bring to a pig roast? I'm going to one in about 5 weeks and I am debating whether to bring this brew or brew something else that may go better with roast.

Any other suggestions for recipes that go well with a pig roast?

 

[KidLightning]

Would this be a good beer to bring to a pig roast? I'm going to one in about 5 weeks and I am debating whether to bring this brew or brew something else that may go better with roast.

Any other suggestions for recipes that go well with a pig roast?

From the small sample I've had, I would say yes. It's light and crisp, but still has a good flavor that won't get in the way of the roast.

Other than that, a rauchbier would be good, but not sure if you'd have enough time to brew, ferment, lager, and carb in 5 weeks. Or you could look for an ale recipe that uses smoked malt.

 

[biestie]

Hmmm ok, I got mine fermenting at 64f so I may start to increase it to 66 or even 68 in a few days. I've never had a beer ferment like this, its been almost a week in primary and the krausen is continuing to get bigger and bigger, and there are huge chunks of what I assume is either clumped yeast or some sort of clumped break material that are flying around the fermentor at the size and speed of a goldfish swimming. Its crazy in there right now.

Yeah, me too, as I noted a couple weeks ago in a post on this thread. The last 2 times I've used US-05 (this beer, and the beer I made a week ago), it's produced a lot more "explosive" fermentation. I haven't changed anything I've been doing, so I'm not sure what gives. The proof will be in the pudding (when I taste it), but it's definitely got me curious.

 

[b-boy]

I finally got a chance to drink some of this yesterday. It was very good. A lot different than the pre-kegged version I tried.

I made it with PacMan and I'd definitley use it again for this beer. I had my fermenter set to 58. The final product is very clean. It has a nice malty/corny sweetness and the rye flavor is a little stronger now. The hops work really well. There's just a hint of bitterness. I drank it a little warm (~50F), which really seems to bring out the flavors.