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Kentucky Common 
All Grain Recipe
Submitted By: smoorenc (Shared)Members can download and share recipes
| Brewer: Scott Moore | |
| Batch Size: 6.00 gal | Style: American Amber Ale (10B) |
| Boil Size: 8.78 gal | Style Guide: BJCP 2008 |
| Color: 13.8 SRM | Equipment: Scott (10 Gal/37.8 L) - All Grain |
| Bitterness: 42.4 IBUs | Boil Time: 90 min |
| Est OG: 1.058 (14.4° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 1.20 tbsp | PH 5.2 Stabilizer (Mash 60 min) | Misc | 1 |
| 1.00 tsp | Gypsum (Calcium Sulfate) (Mash 60 min) | Misc | 2 |
| 0.12 tsp | Calcium Carbonate (Mash 60 min) | Misc | 3 |
| 0.12 tsp | Calcium Chloride (Mash 60 min) | Misc | 4 |
| 9 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 |
| 2 lbs | Corn, Flaked (1.3 SRM) | Grain | 6 |
| 2 lbs | Rye, Flaked (2.0 SRM) | Grain | 7 |
| 4.00 oz | Black (Patent) Malt (500.0 SRM) | Grain | 8 |
| 4.00 oz | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 9 |
| 2.00 oz | Cluster [7.0%] - Boil 60 min | Hops | 10 |
| 0.50 oz | Hallertauer [4.8%] - Boil 15 min | Hops | 11 |
| 2.0 pkgs | Tennessee Whiskey Yeast (White Labs #WLP050) | Yeast | 12 |