My first Kentucky Common Ale I read about the Kentucky Common ale style, and saw a presentation from the American Homebrewing Association about it online. This is a pre-Prohibition era beer predominantly made in the Louisville, Kentucky, area. It featured a significant amount of corn in the grist, along with six-row pale malt, and just enough specialty malts to darken to an amber or brown color. It used a mix of American and European hops, and a clean fermenting yeast. Traditionally, it was served fresh and not stored long enough for refrigeration to be an issue. I crafted my own recipe for it based on the guidelines referenced by the Beer Judge Certification Program and the American Homebrewing Association and brewed it today. Ingredients 4 pounds six-row Pale Malt 2.5 pounds Flaked Corn 1 ounce Black Prinz malt 2 ounces Caramel/Crystal 80L malt 0.30 ounces Horizon hops @ 8.2% AA (60 min.) 0.50 ounces Cluster hops @ 7.2% AA (15 min.) 0.50 ou...