TasunkaWitko
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- SafAle US 05
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 1
- Original Gravity
- 1.051
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 24.08
- Color
- SRM 11.58
- Primary Fermentation (# of Days & Temp)
- At least 14 days @ 67-ish
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Fresh, refreshing, drinkable and addictive; very well balanced.
This recipe is the result of quite a bit of research that I did in order to come as close as possible to the original, which was brewed in Louisville, Kentucky by German immigrants between the Post-Civil-War era and Prohibition.
Because I brew on a small scale and on the stovetop, I am not claiming this as the definitive recipe, but I do believe it is sound and able to be brewed by any homebrewer at any level.
Please do not take the stats, fermentation times etc. too seriously; they are simply as stated by my Brewer's Friend app, and it is not my intention to have someone chase numbers with obsessive diligence, because I certainly didn't. Just brew the beer, using these numbers as a guide rather than as stone tablets handed down to Moses, and enjoy it!
The cereal mash of the original has been replaced with flaked corn, and the 90-minute boil has been reduced to 60. If anyone brews this in larger batches, a 90-minute boil may be necessary to ward off DMS; having said that, I had no issues with it for my 1-gallon batch.
For the grain bill, conversions to larger batch amounts may be problematic, but the percentages are very reliable and true to the original. If your conversions conform with the percentages, then you will be fine. Where the Crystal malt is concerned, feel free to deviate a bit to the lighter or the darker, as the actual Crystal malts used were subject to availability and consistency of product.
For the aroma hops, Saaz or any other noble hop will probably work just as well as the Hallertau Mittelfrüh that I used; feel free to deviate for the same reasons as regarding the Crystal malts. For the bittering hops, the choice of Cluster is pretty solid; the original used "'Western' (probably California Gray)," and if you can find those, please let me know, because I wasn't able to.
I'm sure that there are a dozen "right" ways to do it but my mash, sparge etc. I essentially followed this procedure:
[ame]https://vimeo.com/11354805[/ame]
Use whatever works for you.
I fermented for three weeks at room temperature between 64 and 68 degrees, then cold-crashed for a few days, and then bottle conditioned for a little over two weeks before sampling. The original time frame was something like 3 days before being casked and shipped to the brewery, but I'm not going to worry about that, and I don't recommend that you do, either.
More information, research, development and notes can be found here:
https://www.homebrewtalk.com/showthread.php?t=583757
Please keep in mind that there is a lot of brain-storming and rambling on that thread, but it does contain great information and will walk you through the process, explaining why I did what I did and chose as I chose.
Here is the recipe, as it was brewed:
If you brew this, please let me know how you like it, and please post a photo, if you can. If you have any questions, please feel free to post them, as well.Kentucky Common
Cream Ale
TasunkaWitko's Adaptation
All-Grain
1 Gallon
OG - 1.051
FG - 1.010
ABV - 5.44%
IBUs - 24.08
SRM - 11.58
Fermentables:
19.22 ounces American 6-Row Pale Malt (60%)
11.84 ounces American Flaked Corn (37%)
0.5 ounces American Black Malt (1.6%)
0.45 ounces American Caramel/Crystal 60L Malt (1.4%)
60-Minute Mash @ 154 degrees
60-minute boil
Hops:
1.5 grams Cluster (7.6% AA) @ 60 minutes
1.5 grams Cluster (7.6% AA) @ 45 minutes
3.0 grams Cluster (7.6% AA) @ 15 minutes
1.5 grams Hallertau Mittelfrüh (3.75%) @ Knock-out
Other Ingredients:
Irish Moss - 0.4 grams @ 15 minutes
Yeast
Safale US-05
Thanks for taking a look at this, and happy brewing!
Ron