KENTUCKY COMMON ALE 1912

How Do All , 

Thanks to the team at Lost Lagers who generously sent me a copy of an article with original source material ,  " Kentucky Coimmon , An Almost Forgotten Style " by Leah Dienes and Dibbs Harding ;

Thanks for the article guys , It`s great to have more Pre Prohibition brewing data from U S breweries .

The recipe below is drawn from my interpretation and analysis of the original brewing records ; 

Though in this , as with other historic U S recipies that call for the use of " Grits " , I have altered the mashing proceedure and ingredients used in the recipe , to make it more accessible to a homebrewer ;

Viz : The inclusion of Flaked Maize as a direct substitute for Grits , and the addition to the mash of OAT HULLS / HUSKS to assist in Wort runoff 

This recipe C Edd Mather 2022 

                This recipe for 29.000 Wort Litres to Copper @ 1.043 , 75 % Mash Efficiency assumed  

Unidentified Brewery , 

Kentucky

U S A 

                                                      COMMON BEER 

                                              Tuesday  1 St October 1912 

                                                         Brew No : 208 

               Original Gravity : 1.051 Racking Gravity : 1.017 Final Gravity : 1.014

                                               12  I  B  U      5.0  % A B V 

                                                        MALTS   &   ADJUNCTS 

                                                                   U S Ingredients Grist 

Breiss Pale Ale Malt                  @ 54.25  % = 2.975 Kg

           Caramel Malt 40 L          @   2       %  = 0.125 Kg

           Black Prinz                      @   0.75  %  = 0.046 Kg

Brewer`s Yellow Corn Flakes     @43.0     % = 2.320 Kg    

                                                      U K , Australia & European Ingredients 

      

Pale Ale Malt @                  Av/        4.5 ebc at 54.25 % = 2.975 Kg

Eg Simpson`s Best Pale Ale Malt 

(AUS) Voyager Craft Malt : Pale Schooner 

Eg : French & Jupps : Caragold Malt       @       2      % = 0.125 Kg

(AUS)  Barrett - Burston : Caramalt         @       2      % = 0.125 Kg

Eg : French & Jupps :  Black Malt            @       0.75 % = 0.046 Kg 

(AUS) Barrett - Burston  : Black Malt      @       0.75 % = 0.046 Kg  

FLAKED MAIZE @ 43.0 % = 2.320 Kg 

                                 TO ALL VERSIONS : 0.275 Kg Oat Hulls / Husks

                                             ( Distribute evenly through the goods ) 

                                       MASHING , SPARGING & COLLECTION 

Use a Liquor Profile for Mild Ale brewing , and THOROUGHLY pre warm the Mash Tun 

To 90 c , - 10 Minutes BEFORE Mashing In , Ensuring the Liquor is 1" ABOVE the Plates 

                           1  St Mash Heat : 60 c @         0 - + 90 Minutes   = 18.466 Litres

                           2 Nd Mash Heat : 63 c @ +   90 - + 120 Minutes =    2.100 Litres  

                           3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes =    6.180 Litres 

At + 150 Minutes , SLOWLY open the Mash Tun Valve and return OVER THE MASH 

AT A LOW SPEED ; ANY turbid / cloudy 1 St Mash Runnings until the Wort is 

Consistently Clear & Bright , then send to the Copper . 

SPARGE : At CLEAR WORT to the Copper + 10 - 15 Minutes at 78 - 77 c = 18.460 Litres,

At a Gravity of 1.004.5 , STOP TAPS / Close OFF Mash Tun Valve and COLLECT WORT .

COLLECTION : At Collection in the Copper , ADD Liquor as required , REDUCING 

The Gravity to 1.042.75 , then CONDENSE to 1.043 ON 29.000 Wort Litres in Copper . 

                                                                  COPPER

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 , then at Let Off - 60 Minutes ,

ADD the 2 Nd Hop Charge . At Let Off - 35 ON 23.405 Wort Litres @ 1.052 ,

ADD 2.220 Litres of Liquor , Reducing the Gravity to 1.047.5 ON 25.625 Wort Litres 

IN Copper ; At Let Off - 25 Minutes @ 1.048 , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , Stand 15 Minutes ,

THEN SEND TO AN ENCLOSED VESSEL : A Hop Back type Vessel ;

ON HOPS as below for a Half Hour Rest ; Then COOL A S A P to Pitching heat .

                                                                   HOPS

                         1 St Hop Charge : To 29.000 Wort Litres in Copper @ 1.043

                                             2 IBU   Cluster @ 7.5 % a/a = 3 g 

                         2 Nd Hop Charge : To 24.930 Wort Litres in Copper @ 1.049 

                              4 IBU   Hallertau Heresbrucker @ 3.5 % a/a = 10 g

                         3 Rd Hop Charge : To 25.355 Wort Litres in Copper @ 1.048 

                              6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 17 g 

TO Hop Stand : Hallertau Heresbrucker = 4 g , Cluster @ 1.5 g MAX 

                                                                  YEAST

                                      Pitch with 34 g Weight of a Live Barm @ 15 c  

                                  ALL IN F V Volume :  23.635 Wort Litres @ 1.051 

                                                           ATTENUATION

DAY   Hour   Heat   Gravity                          REMARKS 

   1           P         15       1.051

   2          M         16.5    1.047

                E         19       1.041

              E  11     19.5    1.035

   3           M        21       1.030

                N         20       1.022 Clear AND COOL 

                E         16       1.018

             E   11     16       1.016 

   4          M  6     16       1.015  ADD 1.002.75 Malt Extract @ 5.4 % = 0.215 Kg , COOL 1 - 2 c 

               E    1    15       1.017.25

   5          M         14       1.017     

               E           14      1.017  Rack and FINE 

STAND : 2 Days at 14 - 18 c 

CELLAR & STILLAGE : 2 Weeks at 10 c 

Q . C : After TWO WEEKS @ 10 c , FULLY VENT and allow 6 - 12 Hours before Q.C 

Cheers All , And Happy Brewing ,

Edd