Kiss Yer Cousin Rye Kentucky Common. V2 (2.0) 
(1 ratings)
All Grain Recipe
Submitted By: R3vvy (Shared)
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| Brewer: Michael F. Copado | |
| Batch Size: 5.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 6.50 gal | Style Guide: BJCP 2008 |
| Color: 10.6 SRM | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Bitterness: 25.0 IBUs | Boil 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 |
| 1.0 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.This Recipe Has Not Been Rated
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