Kentucky common Conrad
All Grain Recipe
Submitted By: pagancreek (Shared)
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Batch Size: 5.00 gal | Style: Specialty Beer (23A) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 13.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 17.7 IBUs | Boil 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.This Recipe Has Not Been Rated