1908 Kentucky Common

 

by Mike Dixon

 

5 gallon recipe

 

6 lb. Marris Otter (Sour 20%, see below)
13 oz. American crystal 120L
3.5 oz. American chocolate
2 lb. Gelatinized grits (see below)

 

158 F for 1 hour
170 F for 10 min.

 

90 minute boil

 

0.5 oz. Cluster (6.5% AA, 65 min.)
0.5 oz. Cluster (6.5% AA, 30 min.)
0.5 oz. Cluster (6.5% AA, 2 min.)

 

Neutral yeast. (I used Danstar Nottingham.)

 

OG 1.048

FG 1.016-1.018

IBU 24

SRM 18

 

 

Sour 20% of the Marris Otter for 2 1/2 days using yogurt culture or raw grain. Mash first at 158F and after 170F mashout reduce to 90-105F and add yogurt or raw grain. Combine sour mash with main mash before sparge.

 

Gelatinize grits by boiling for 30 minutes. I found it took about 1 gallon water per pound of grits to keep them runny.

 

 

There were two versions given in the different editions of Wahl and Henius. The specs for each were:

1902 Edition OG 1.040-1.044, ~20 IBU, 30% corn

1908 Edition OG 1.040-1.050, 20-30 IBU, 25-35% corn, slight lactic sourness