Recipe: Spelunker Kentucky Common Ale

Historically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.

Josh Weikert Jan 24, 2023 - 2 min read

Recipe: Spelunker Kentucky Common Ale Primary Image

Photos: Matt Graves

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For much more about brewing this style, see Make Your Best Kentucky Common.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.012
IBUs: 20
ABV: 4.7%

6 lb (2.7 kg) two-row
2 lb (907 kg) flaked maize
8 oz (227 g) chocolate rye
4 oz (113 g) crystal 40L


1.3 oz (37 g) Cluster at 20 minutes [20 IBUs]

Wyeast 2112 California Lager

Mill the grains, mix in the flaked corn, and mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C). Aerate well and pitch plenty of healthy yeast. Ferment at 60°F (16°C) for 10 days, then allow to free-rise to room temperature for 7–10 days. Crash, package, and carbonate to about 2.25 volumes of CO2.

Omit the two-row, mill the other grains, mix in the flaked corn, and steep in a mesh bag at 160°F (71°C) for 30 minutes. Remove the bag and allow it to drain into the wort. Bring the wort just to a boil, then switch off the heat. Add 3.7 lb (1.7 kg) extra-light dry malt extract (DME) in portions, stirring constantly to avoid scorching and to ensure it dissolves completely. Return to a boil and continue as above.