Kiss Yer Cousin Rye Kentucky Common. V2 (2.0)

All Grain Recipe

Submitted By: R3vvy (Shared)
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Brewer: Michael F. Copado
Batch Size: 5.00 galStyle: Specialty Beer (23A)
Boil Size: 6.50 galStyle Guide: BJCP 2008
Color: 10.6 SRMEquipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 25.0 IBUsBoil Time: 90 min
Est OG: 1.041 (10.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Single Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1
2 lbs 4.00 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2
1 lbs 8.00 oz Rye, Flaked (2.0 SRM) Grain 3
2.08 oz Black (Patent) Malt (500.0 SRM) Grain 4
2.08 oz Caramel Malt - 120L 6-Row (Briess) (120.0 SRM) Grain 5
0.85 oz Cluster [7.0%] - Boil 60 min Hops 6
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 7

Taste Notes

O'daniel's 1902 Kentucky Common recipe based on the "Handy-book of the Brewing and Malting Trades." This is a NON SOURED version. The reduction of the basemalt and the addition of Rye is "off book," but based on dicussions on several websites discussing a more bourbon like grainbill. V-2 is using pilsen/pilsner malt. Also reducing the base malt by 1/2 pound and upping the rye by 1/2 pound.