Bent Nail Kentucky Common Ale

All Grain Recipe

Submitted By: shansouth (Shared)
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Brewer: Shannon Southerland
Batch Size: 10.00 galStyle: Kentucky Common (27 )
Boil Size: 12.59 galStyle Guide: BJCP 2015
Color: 16.4 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 21.6 IBUsBoil Time: 100 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Kentucky Common Water 1
0.37 tsp Salt (Mash 60 min) Misc 2
0.35 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.25 tsp Epsom Salt (MgSO4) (Mash 60 min) Misc 4
15 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5
6 lbs 8.00 oz Corn, Flaked (1.3 SRM) Grain 6
10.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 7
8.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 8
1.00 oz Cluster [7.0%] - Boil 60 min Hops 9
0.50 oz Cluster [7.0%] - Boil 30 min Hops 10
1.00 oz Hallertauer [4.8%] - Boil 20 min Hops 11
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12

Notes

Ferment at low 60′s. I occasionally use SafAle US-05, as well as Nottingham. Works just fine, but be sure to ferment cool. I have fermented this warm multiple times and it just results in a slightly fruity taste - everyone still really enjoys those as well. I definitely prefer a cleaner, crisper version though. It is possible it will take longer than 2 weeks to ferment if it is near 60 and if you just add 1 pack of yeast. I've had it happen and it ended up being great. Carbonation should be medium-high. No souring.

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