Style: Kentucky Common
All StylesStyle Profile
BU:GU
0.46
Hops
3.2 g/L
Mash pH
5.51
Style Guidelines BJCP 2021 Beer
OG 1.051
FG 1.011
IBU 23
ABV 5.2%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
% of Kentucky Common recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 0.68 g/L
Flavour 0.7 g/L
Aroma 1.25 g/L
Common Hops
- 51% Cluster
- 20% Saaz
- 10% Nugget
- 9% Tettnang
- 8% Columbus
- 8% Northern Brewer
- 7% Cascade
- 7% Willamette
- 6% Magnum
- 4% Hallertau Mittelfrüh
% of Kentucky Common recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2023 0 g/L
2024 0 g/L
dated Kentucky Common recipes with at least one dry-hop addition
Common Fermentables
- 43% Flaked Corn
- 29% Corn, Flaked
- 20% Pale Malt (6 Row) US
- 12% American - Pale 6-Row
- 12% Black (Patent) Malt
- 11% Corn - Yellow, Flaked (Briess)
- 11% Rice Hulls
- 10% American - Caramel / Crystal 40L
- 9% Flaked Rye
- 9% Pale Malt (2 Row) US
Colour = malt category · bar = % of recipes
Common Yeasts
- 23% Safale American (US-05) Fermentis
- 18% American Ale Yeast Blend (WLP060) White Labs
- 6% American Ale (1056) Wyeast Labs
- 6% California Lager (2112) Wyeast Labs
- 5% California Ale (WLP001) White Labs
- 5% San Diego Super Yeast (WLP090) White Labs
- 3% SafAle German Ale (K-97) Fermentis
- 3% German Ale II (WLP003) White Labs
- 3% San Francisco Lager (WLP810) White Labs
% of Kentucky Common recipes using each strain
Mash Profile
- 92% Single Infusion
- 8% Step Mash
- 0% Decoction
% of Kentucky Common recipes with mash data
Typical Water Profile
- 70 ppm Ca²⁺
- 5 ppm Mg²⁺
- 24 ppm Na⁺
- 75 ppm Cl⁻
- 80 ppm SO₄²⁻
- 94 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.