For much more about brewing this style, see Make Your Best Kentucky Common.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
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.