Author Topic: Historic Kentucky Common  (Read 3936 times)

Offline JJeffers09

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Re: Historic Kentucky Common
« Reply #30 on: May 07, 2017, 03:26:49 PM »
NHBD parking lot brew was an awesome time.  I got my numbers better than projected.  *edit BH 81.5% - 87.5% Mash efficiency.  Ended up with 9.25 Gallons of 1.052 wort on 16.6# of grain.  So that was great, I pitched this morning some 17.14ml Slurry/L of wort.

Pitching slurry harvested 4/20 .6L assuming ~88% viability in that slurry.  So is that 3.8M/mL/P?  I always have difficult calculating the rough estimate of the viability of slurry.  Does anyone have the formula for assuming viability?
« Last Edit: May 07, 2017, 03:33:24 PM by JJeffers09 »
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Offline JJeffers09

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Re: Historic Kentucky Common
« Reply #31 on: June 03, 2017, 06:28:34 PM »
Here it is boys and girls.  For anyone who gives a s***, my KY Common.  It is uniquely sweet, but it's refreshing.  The highest level of corn I have ever used or tasted.  There isn't a vegetable thing going on but a sweet aroma.  It's very mellow, light beer.  I am proud of the head retention and the carbonation is about perfect IMHO.  I wish I could attach a video of the pour because it's pretty.  No off flavors, very subtle hop character.  Just smooth bitterness from NB, which I have never used.

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« Last Edit: June 03, 2017, 06:30:05 PM by JJeffers09 »
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Offline HoosierBrew

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Re: Historic Kentucky Common
« Reply #32 on: June 03, 2017, 06:42:48 PM »
Looks great!  Corn gets a bad rap - it has a place in some beers.
Jon H.

Offline JJeffers09

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Re: Historic Kentucky Common
« Reply #33 on: June 03, 2017, 07:01:16 PM »
Thanks Jon

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Offline hopfenundmalz

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Re: Historic Kentucky Common
« Reply #34 on: June 04, 2017, 12:13:47 AM »
Looks great!  Corn gets a bad rap - it has a place in some beers.
+1 yes!
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Offline BrewBama

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Historic Kentucky Common
« Reply #35 on: June 04, 2017, 12:57:52 AM »


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Good lookin beer


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Offline coolman26

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Re: Historic Kentucky Common
« Reply #36 on: June 04, 2017, 02:05:20 AM »
Send it to all of us. KYC is really light for the color. A style in and of its own. I like it, round here there are many versions. Guess it was the every day version of BMC in Louisville.


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Jeff B

Offline JJeffers09

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Re: Historic Kentucky Common
« Reply #37 on: June 04, 2017, 01:36:24 PM »
Send it to all of us. KYC is really light for the color. A style in and of its own. I like it, round here there are many versions. Guess it was the every day version of BMC in Louisville.


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I'd love too, but logistics on that one may be a little rough.  Plus I only have enough for 70 of all of us😉 anyone up for a bottle share?

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Offline senseichaz

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Re: Historic Kentucky Common
« Reply #38 on: November 05, 2017, 01:08:49 PM »
First run of recipe

1.050 OG
29.2IBUs
14.8SRM
4.8% ABV

60.2% 6-row
36.1% Flaked Corn
2.4% Carafa III
1.2% Crystal 30L

Hops
24.4IBUs Northern Brewer - 60m
4.8IBUs Perle - 10m

Okay, now I am considering the water profile...
Amber Balanced
70ppm Calcium
7ppm Magnesium
38ppm Sodium
90ppm Sulfate
81ppm Chloride
-93 Bicarbonate
1.10 SO4/Cl

Lactic Acid to drop to 5.2 is ~0.2707mL/L mash water
That works up to about 12.3mL and that is a lot more than I am used to.

Yeast - undecided.
Of the standard ale strains I have on hand to build up are:
001/051/080/US05/1098/1450
I'm thinking about modifying my hops and schedule.  I'm thinking

20 IBUs at 75m northern brewer 6.9%
8-10IBUs at 20m NB 6.9%
1oz Crystal at flame out

I was thinking an herbal/floral/mint thing going on.  LHBS owner suggested Crystal and I think it sounds good.  What's your take on it?

Because I am unfamiliar with both...

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I use whatever I have on hand. Usually NB or any neutral US hops with a flameout addition for aroma. It’s a working class beer so I try to keep it simple. But, as I said earlier, it’s a great base beer to experiment with. Go for it.

Let us know how it turned out.


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Offline JJeffers09

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Re: Historic Kentucky Common
« Reply #39 on: November 05, 2017, 02:41:21 PM »
The recipe turned out really well.  As the bottles aged, I got what I am calling Carbonic acid from being over carbonated, I went for above 3 vols and it had a distinctive sharpness that didn't age well, however the overall impression was clean and balanced malt flavors.  Which is amazing that corn at 36+% still had plenty of character, malt presence and slight hop aroma.  I will definitely brew this up again come spring

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Offline senseichaz

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Re: Historic Kentucky Common
« Reply #40 on: March 30, 2018, 02:47:50 PM »
The recipe turned out really well.  As the bottles aged, I got what I am calling Carbonic acid from being over carbonated, I went for above 3 vols and it had a distinctive sharpness that didn't age well, however the overall impression was clean and balanced malt flavors.  Which is amazing that corn at 36+% still had plenty of character, malt presence and slight hop aroma.  I will definitely brew this up again come spring

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Glad to hear it worked out. I love this beer. I have yet to bottle any as I keg it all. Try an addition sometime. I have used black cherry extract with success.


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