Bent Nail Kentucky Common Ale
All Grain Recipe
Submitted By: shansouth (Shared)
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Brewer: Shannon Southerland | |
Batch Size: 10.00 gal | Style: Kentucky Common (27 ) |
Boil Size: 12.59 gal | Style Guide: BJCP 2015 |
Color: 16.4 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 21.6 IBUs | Boil 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.This Recipe Has Not Been Rated