| View previous topic :: View next topic |
| Author |
Message |
Kevin59
Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
 Link Posted: Fri Jun 14, 2013 4:01 pm Post subject: Kentucky Common Recipe??? |
 |
|
Has anyone here ever brewed a Kentucky Common and could share a recipe? I've just started Googling for recipes, but I thought I'd check here too just in case.
A local uBrewery, Verboten Brewing, has a Kentucky Common called "Angry Banjo" that I had a chance to try the other day. Very enjoyable brew...
|
|
| Back to top |
|
 |
chutracheese
Joined: 06 Oct 2011
Posts: 97
|
| Link Posted: Thu Jun 27, 2013 9:54 pm Post subject: |
|
|
|
Did you see this month's BYO?
|
|
| Back to top |
|
|
Kevin59
Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
| Link Posted: Fri Jun 28, 2013 12:14 am Post subject: |
|
|
| chutracheese wrote: | | Did you see this month's BYO? |
The July/August issue? I'm not finding a KC recipe??
|
|
| Back to top |
|
|
BBBF
Joined: 09 Oct 2013
Posts: 25
|
| Link Posted: Wed Nov 13, 2013 7:12 pm Post subject: |
|
|
I realize the original post was made some time ago, but I've done Mike Dixon's recipe twice and enjoyed it. I like that you sour a portion of the wort separately and then add it to the boil, which kills the bacteria. I used a Johnson controller and a slow cooker to keep the wort at the correct temperature while souring. It would be interesting to just sour the whole batch in an electric kettle. The downside would be that you don't have as much control as you do with the small container. If the small container gets too sour, you can use less of it or dump it out. If your whole batch is too sour, there isn't much you can do to correct the problem and there is a lot more to dump down the drain.
| Quote: | 1908 Kentucky Common
by Mike Dixon
5 gallon recipe
6 lb. Marris Otter (Sour 20%, see below)
13 oz. American crystal 120L
3.5 oz. American chocolate
2 lb. Gelatinized grits (see below)
158° F for 1 hour
170° F for 10 min.
90 minute boil
0.5 oz. Cluster (6.5% AA, 65 min.)
0.5 oz. Cluster (6.5% AA, 30 min.)
0.5 oz. Cluster (6.5% AA, 2 min.)
Neutral yeast. (I used Danstar Nottingham.)
OG 1.048
FG 1.016-1.018
IBU 24
SRM 18
Sour 20% of the Marris Otter for 2 1/2 days using yogurt culture or raw grain. Mash first at 158°F and after 170°F mashout reduce to 90-105°F and add yogurt or raw grain. Combine sour mash with main mash before sparge.
Gelatinize grits by boiling for 30 minutes. I found it took about 1 gallon water per pound of grits to keep them runny.
There were two versions given in the different editions of Wahl and Henius. The specs for each were:
1902 Edition – OG 1.040-1.044, ~20 IBU, 30% corn
1908 Edition – OG 1.040-1.050, 20-30 IBU, 25-35% corn, slight lactic sourness |
|
|
| Back to top |
|
|
Kevin59
Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
|
| Link Posted: Wed Nov 13, 2013 9:33 pm Post subject: |
|
|
|
Thanks for that recipe BBBF. I'll have to give it a shot at some point. I have another recipe that I just put together that I want to try. I was going to use some acidulated malt to get some sour, but after talking with the Verboten brewer I think I'm going to do a sour mash.
|
|
| Back to top |
|
|
|
|
Log in
Register
User Control Panel
Private Messages
Club Memberships
Search
Memberlist
Photo Albums
Forum FAQ
