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

[greywolf]

I have 10 gallons of this fermenting right now. Been reading the reviews for years and moved it up on the brew list. My batch will be a little different tho, I had an attack of the '*******' and burned up all of my new yeast while cleaning up on brew day, Had to resurrect some 3711. Sort of a redneck saison I guess.

 

[Kold Brygg]

Have anyone any thoughts about waterprofile?

The beer have similarities with both Cream Ale and California Common. And could be seen as a mix of those.

But the waterprofile of those beers are quite different. Cream is normally quite balanced or slightly chloride based. While Cali Common is more towards sulphate.

 

[Bier1080]

I made it with a balanced profile. Cl/SO4 both around 50ppm. I thought it came out pretty good. Cheers!

 

[Revvy]

I have 10 gallons of this fermenting right now. Been reading the reviews for years and moved it up on the brew list. My batch will be a little different tho, I had an attack of the '*******' and burned up all of my new yeast while cleaning up on brew day, Had to resurrect some 3711. Sort of a redneck saison I guess.

I missed this post I wonder how it turned out with saison yeast?

 

[greywolf]

Just to follow uip----I used 3711 and added a jar of blackstrap molasses at flameout. Seemed like a good idea at the time. It tasted at lot like sweat when first carbed. Not pleasant. I let it sit while i drank better beers on tap and it came around at about 2 months. The 3711 worked fine but, the molasses took to long to mellow and was the wrong flavor for this. This will get another try with the 3711.

 

[z-bob]

Just to follow uip----I used 3711 and added a jar of blackstrap molasses at flameout. Seemed like a good idea at the time. It tasted at lot like sweat when first carbed. Not pleasant. I let it sit while i drank better beers on tap and it came around at about 2 months. The 3711 worked fine but, the molasses took to long to mellow and was the wrong flavor for this. This will get another try with the 3711.

A whole jar (what, a pound?) of backstrap! It has so much iron in it, I'd expect it to taste like blood when fermented. I can see adding a ounce of it with a pound of sugar, maybe. Glad the beer eventually came around.

 

[ckil]

Here was my take on this. Might be a hybrid between the two KC recipe threads since I use rye like this one but use 6 row and have extra hop additions like the other.

5 gallon batch:

7# (54.9%) 6-row
3# (23.5%) Flaked corn
2# (15.7%) Flaked Rye
6oz (2.9%) Crystal 40
6oz (2.9%) American Black Malt

0.75oz Cluster 60min
0.5oz Cluster 15min
0.5oz Cluster 5min

My og hit a bit low at 1.052. Finished close to 1.010.

This beer is interesting. Mine came out a bit darker than I expected (See pic). It tastes light, and for awhile had a really tart taste before finishing a bit sweet which comes from the flaked rye - I wonder if malted rye would have made it more spicy than tart. The tartness has mellowed out a bit but is still present in a good way.

Sorry don't have a better pic