Specialty Beer – All Grain


General Info

Recipe for the pre-prohibition ale brewed in and around Louisville, KY. This recipe and more information can be found at the O'Daniel Brewery Blog.


Sampled when racked to secondary. Slightly tart but not puckering. I'll lager it ('cause the space is available) for about four weeks prior to kegging (January 11, 2010).

Malts and Grains

Amount Malt/Grain %
6.00 pounds American Pale Malt (2-Row) 71.6%
2.00 pounds Flaked Maize 23.9%
0.13 pounds Crystal Malt 60L 1.5%
0.25 pounds British Pale Chocolate 3%
8.38 pounds Total Grain Weight 100%


Amount Hop Time AA
0.75 ounces Centennial 60 min 11.5%
0.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Nottingham Danstar 12 gr

Equipment Profile 5 Gallon/19 Liter Kettle

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado


Follow a sour mash process:

  • Single infusion at 152°F for 60 minutes.
  • Allow to cool to 120°F.
  • Cover surface of mash with plastic wrap, lid tightly.
  • Let sit for 24 to 48 hours in a warm place.
  • Scrape off accumulated gunk on the top of the mash.
  • Mash will smell sour when done.
  • Sparge normally.

60 minute boil.

Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).

Fermentation and Aging

10 days @ 68° F
28 days @ 34° F

Kentucky Common

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 2.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.044 / 11° P    
Mash PH:      
Boil PH:      

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