BJCP Style: 27A - (Historical Beer) Kentucky Common
BJCP: "A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels."
- 2021-2-20: brew day
- Malts/Fermentables: CO Proximity base and Munich, Grits, Chocolate
- Hops: [Magnum] (Sterling)
- Yeast: SafAle US-05
- OG: 11.2
Hops: Magnum at FWH for bittering, Sterling at flameout for flavor. Not a traditional hop for the style (didn't have any Cluster), but a newer American Noble variety.
1.4kg of Grits!
Floor Manager Steve wants to go outside in his cart.
Cooked Grits! This was more of a pain in the ass than expected. Box said to use 1:4 grits to water and I probably did 1:2 or something - I didn't think it would matter much since it's all going in the mash, but in retrospect this was a mistake. The clumped up grits were difficult to add to the mash and kept splashing up. A more liquid consistency I could have poured in with less hassle.
Starting mash temp. This did not change after adding the warm cooked grits.
Brew session beer: House Session Hazy IPA with Citra, Galaxy, and Motueka. Tasty!
Though I have a 2 kettle system, if the grain bill is small enough I'll just mash in the brew kettle then transfer the bag to the mash tun when finished.
Mash complete - ready to pull the bag
Late in the boil, all set to chill
Ready to chill - outside view
OG came in at 11.2°P - just a couple of points lower than expected. Should end up at 4.5 - 5% ABV; right in line for the style.
Away we go