Need a beer for the KY Derby
#1
Posted 17 January 2017 - 09:01 AM
#2
Posted 17 January 2017 - 09:12 AM
I think a Vienna lager would be a good crowd pleaser so I'd go with that. does "common" mean that it should be a steam beer? I'd think 2124 or equivalent at 60F would be nice even if not very steam beer like.
for color I think I might go slightly less dark than dos equis amber but that's just me.
Edited by Evil_Morty, 17 January 2017 - 09:13 AM.
#3
Posted 17 January 2017 - 09:18 AM
I thought most Kentucky Common beers were sour.
#4
Posted 17 January 2017 - 09:23 AM
I thought most Kentucky Common beers were sour.
well that changes things! was that just b/c they weren't good at sanitation back then?
#5
Posted 17 January 2017 - 09:23 AM
#6
Posted 17 January 2017 - 09:25 AM
I think a Vienna lager would be a good crowd pleaser so I'd go with that. does "common" mean that it should be a steam beer? I'd think 2124 or equivalent at 60F would be nice even if not very steam beer like.
for color I think I might go slightly less dark than dos equis amber but that's just me.
In my reading the "common" part would be like a steam beer I suppose. Calls for ale yeast. I'm exactly thinking the color you're thinking and Jamil's Vienna recipe is so easy, I can only imagine it blending very well with a large variety of ale and lager yeasts.
I thought most Kentucky Common beers were sour.
In reading, the sour part was pretty common because most of the beer of the time went to barrel and I imagine barrel re-use was huge. Hence sour. It's explained that it was served young and quickly.
Here's a description I'm liking. Apocalyps Brewworks Kentucky: Oertel’s 1912: Dark Cream 4.5% 29 IBU - Brewed from the original recipe from the Oertel’s Brewery from 1912. Crisp, clean and very drinkable with a hint of caramel malt.
#7
Posted 17 January 2017 - 09:35 AM
well that changes things! was that just b/c they weren't good at sanitation back then?
Not sure. I had a friend that researched them a lot several years ago and they always had a lactic sourness to them. The grist also had some amount of corn/maize.
#8
Posted 17 January 2017 - 09:41 AM
Yea, I read the corn thing too. I have to say, I'm looking forward to enough research to do something cool here. Just not sure what yet haha.
#9
Posted 17 January 2017 - 09:53 AM
#10
Posted 17 January 2017 - 10:51 AM
I was gonna suggest Memory Lapse Pale Ale. But that doesn't fit what you are requesting. It's a crowd pleaser though!
#11
Posted 17 January 2017 - 11:09 AM
Ken, cool find. It's printing out as we speak. Man I love looking at old written recipes; culinary, brewing you name it. Funny. I already had my mind on some Midnight Wheat for color adjust. Been using if for that in several beers as of late. A little goes a long way with no notice to taste.
#12
Posted 17 January 2017 - 11:20 AM
Agreed on the MW. I would totally put a recipe together to do this but it would only be half-hearted. I would not use 6-row. I would not use that much corn. I would not use a steam yeast. I would use the hops I have on hand and I could do my best to use something "old-school-ish" like Willamette or Brewers Gold something. I have no issue with Cluster but I don't keep it on-hand and I wouldn't buy it just for this. But I could easily see making a beer like this and I would make it pretty dark, I think. That would make it more of an off-the-map beer for me as opposed to one of these amber-colored American Pub Ales which I make often as it is. When you put a recipe together, please post it.Ken, cool find. It's printing out as we speak. Man I love looking at old written recipes; culinary, brewing you name it. Funny. I already had my mind on some Midnight Wheat for color adjust. Been using if for that in several beers as of late. A little goes a long way with no notice to taste.
#13
Posted 17 January 2017 - 11:34 AM
#14
Posted 17 January 2017 - 11:46 AM
I think you just designed another winner.
#15
Posted 17 January 2017 - 11:53 AM
#16
Posted 17 January 2017 - 11:59 AM
Great minds. I am leaning towards Falls City Common Yes, I think there's plenty of room for play, which I would absolutely do. Unfortunately, there's no real McCoy to taste. R&D of course.
I'd want it clear to boot.
#17
Posted 17 January 2017 - 12:08 PM
I think I would want it clear. The description in the story of the beer being "muddy" doesn't really appeal to me. Big surprise.Great minds. I am leaning towards Falls City Common Yes, I think there's plenty of room for play, which I would absolutely do. Unfortunately, there's no real McCoy to taste. R&D of course.
I'd want it clear to boot.
#18
Posted 17 January 2017 - 12:17 PM
Yea, muddy doesn't ever really appeal. However I work this, it must be neutral enough for a varied crowd.
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