Kentucky common Conrad

All Grain Recipe

Submitted By: pagancreek (Shared)
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Batch Size: 5.00 galStyle: Specialty Beer (23A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 13.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 17.7 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.04 oz Black (Patent) Malt (500.0 SRM) Grain 1
3.04 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
3 lbs 4.00 oz Corn, Flaked (1.3 SRM) Grain 3
3 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
3 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5
0.50 oz Cluster [7.0%] - Boil 60 min Hops 6
0.50 oz Cluster [7.0%] - Boil 15 min Hops 7
1.00 oz Saaz [4.0%] - Boil 0 min Hops 8
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 9

Notes

Mash at 150-152. Ferment at 63 for three weeks, then cold crash for 2-4 days at 34 to clear it out.

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