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So, thanks to a discussion that has kicked the stupid muse off in my head, I'm becoming fixated with brewing one of these historical beers. I've done a fair amount of reading on the subject, looked at various recipes, and am putting my own spin on things. So far, here is what I am looking at:
Batch size: 5.5 gallons
Efficiency: 74%
OG: 1.050
FG: 1.014
ABV: 4.71%
IBU: 20.3
Color: 15.4 SRM
Grain bill:
5 lbs 8 oz pale malt (6 row) - 52.4%
2 lbs flaked corn - 19%
2 lbs flaked rye - 19%
12 oz C60 - 7.1%
4 oz Black patent -2.4%
Hops:
.75 oz Cluster FWH (7% AA) - 18.3 IBU
.25 oz Cluster (7% AA) @ 10 min - 2 IBU
Yeast:
WLP810 San Francisco Lager
Mash:
single infusion @ 148 F
Plan is to ferment at the top end of the yeast strain, ala steam beer. I can't recall the last time I have targeted a sub 5% ABV beer!
This should yield a malt forward beer with spicy, caramel, and corn notes, and should be an easy drinker.
So... any thoughts?
Batch size: 5.5 gallons
Efficiency: 74%
OG: 1.050
FG: 1.014
ABV: 4.71%
IBU: 20.3
Color: 15.4 SRM
Grain bill:
5 lbs 8 oz pale malt (6 row) - 52.4%
2 lbs flaked corn - 19%
2 lbs flaked rye - 19%
12 oz C60 - 7.1%
4 oz Black patent -2.4%
Hops:
.75 oz Cluster FWH (7% AA) - 18.3 IBU
.25 oz Cluster (7% AA) @ 10 min - 2 IBU
Yeast:
WLP810 San Francisco Lager
Mash:
single infusion @ 148 F
Plan is to ferment at the top end of the yeast strain, ala steam beer. I can't recall the last time I have targeted a sub 5% ABV beer!
This should yield a malt forward beer with spicy, caramel, and corn notes, and should be an easy drinker.
So... any thoughts?
Posted 34 days ago.
No decoction?
No boiling the runnings down?Posted 34 days ago.
Friggin' amateur hour! :P
Keep in mind that corn is pretty sweet. W/ ~20% flaked corn and ~7% C60 you're gonna have yourself one sweet/caramelly beer, though not like that's stopped you before!
Posted 34 days ago.
Har de har har. It's supposed to be an easy beer to brew, from my understanding. All American ingredients and whatnot.
Enough C malt to give some caramel, but the guidelines say low to medium low caramel. I may have too much there right now.
Enough C malt to give some caramel, but the guidelines say low to medium low caramel. I may have too much there right now.
Posted 34 days ago.
I assumed as much. "Moderate grainy-malt sweetness". I mean, I could drop that... a lot of the recipe I see call for ~2 pounds of corn.
I used Revvy's recipe heavily for inspiraton. I'm using less corn than him, more c malt, more rye.
Posted 34 days ago.
I think 20% flaked corn is fine, it's likely where the sweetness in the recipe comes from. If you have the Aug 2015 BYO I think Gordon Strong has a style profile on KY Common that would be good to reference.
Posted 34 days ago.
Here's a recipe from Zymurgy on the topic:
https://dl.dropboxusercontent.com/u/32335943/kentuckycommon.pdf
But that's more the soured version.https://dl.dropboxusercontent.com/u/32335943/kentuckycommon.pdf
Posted 34 days ago.
Also, is 15 SRM dark enough?
Posted 34 days ago.
Well, the specs say 11-20 SRM, so I shot for the middle of the style.
Posted 34 days ago.
Rad. I might suggest considering fermenting with 34/70 (or it's liquid equivalent) around 66F... for, umm, myriad reasons.
Posted 34 days ago.
Ah, I haven't read much on this style in over a year.
Back when everyone was sure this was a sour mashed beer I was interested, but as the research got better my interest in the style waned.Posted 34 days ago.
I agree, I'm not really interested in the sour version. But it seems that, more and more (including in the BJCP guidelines), it's become accepted that the beer isn't supposed to start as sour.
So... any other feedback? Is this too much black patent, should I consider something else for color? What about the yeast? I've never used it before.
Posted 34 days ago.
I read many of the primary sources on the topic and it does seem that it was not produced sour to begin with. In other words, it wasn't sour mashed originally.
There are numerous descriptions of the beer that describe it as sour though, which would indicate that it did become sour over time. I think the BJCP is being short sighted by saying that it is exclusively a clean beer.Posted 34 days ago.
My brother did a beer that was like...50+% rye. I think he had one that was even 60+%.
I wasnt a fan, but he seemed to like it...
I wasnt a fan, but he seemed to like it...
Posted 34 days ago.
I've done a 55% rye (roggenbier) before.
Black rye? Hmm, didn't even know that existed. Time to email the LHBS.
Posted 34 days ago.