Recipes: Kentucky Common

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Style Profile based on 87 recipes

OG

1.051

FG

1.011

IBU

23

ABV

5.3%

BU:GU

0.46

Hops

3.4 g/L

Grain Bill Composition

  • 94% Base
  • 19% Toast
  • 3% Crystal
  • 3% Roast

Median % of grist by malt category

Common Hops

  • 49% Cluster
  • 22% Samba
  • 9% Southern Brewer
  • 8% Saaz (CZ)
  • 8% Tettnanger
  • 8% Nugget
  • 7% Willamette
  • 7% Columbus
  • 7% Cascade
  • 6% Magnum (GR)

% of Kentucky Common recipes using each hop

Common Fermentables

  • 49% Flaked Corn
  • 26% Corn, Flaked
  • 20% Pale Malt (6 Row) US
  • 14% American - Pale 6-Row
  • 13% Black (Patent) Malt
  • 11% American - Caramel / Crystal 40L
  • 10% Flaked Rye
  • 9% Rice Hulls
  • 9% Pale Malt (2 Row) US
  • 9% American - Black Malt

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 21% Safale American (US-05) Fermentis
  • 18% American Ale Yeast Blend (WLP060) White Labs
  • 6% San Diego Super Ale Yeast (WLP090) White Labs
  • 6% California Ale Yeast (WLP001) White Labs
  • 6% American Ale (1056) Wyeast Labs
  • 6% California Lager (2112) Wyeast Labs
  • 3% San Francisco Lager Yeast (WLP810) White Labs
  • 3% SafAle German Ale (K-97) Fermentis
  • 3% German Ale II (WLP003) White Labs

% of Kentucky Common recipes using each strain

Recipes Styles Login Calcs