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Com'mon Eileen

Stupid name, eh? I just came up with it. I brewed this beer for a local homebrewing competition and it did very well. This is a good alternative to more commonly found amber ales and pale ales. I had a low mash efficiency for some reason with this beer, but I think it ended up working to my advantage because the beer had a sharper hop finish than I expected. It really gave it some needed balance. If you get better efficiency as I usually do (around 70%) adjust the recipe without changing the ratio of malts.

Brewer: Jim Anciaux Email: janciaux@lancaster.ne.gov
Beer: Com'mon Eileen Style: California Common
Type: All grain Size: 5.25 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 31 IBU
OG: 1.049 FG: 1.014
Alcohol: 4.6% v/v (3.6% w/w)
Water: Used tap water here in Lincoln, NE.
Grain: 7.5 lb. Belgian Pilsner
2 lb. American Vienna
1.5 lb. British Munich
1 lb. American crystal 20L
1 lb. British crystal 70-80L
Mash: 55% efficiency
Single infusion mash. Used 4 gallons of strike water at 166F. Held at 153F for 60 minutes. Sparged with 13 qts at 170F.
Boil: 60 minutes SG 1.052 5 gallons
Irish moss at 15 minutes.
Hops: 1 oz. Saaz (4.4% AA, 60 min.)
1 oz. Saaz (4.4% AA, 20 min.)
1 oz. Tettnanger (4% AA, 10 min.)
.5 oz. Saaz (4.4% AA, 2 min.)
.5 oz. Saaz (aroma)
Yeast: White Labs San Francisco Lager yeast--no starter used. Pitched when wort was cooled to 70F.
Log: Fermented at 62F. Held in primary for 1 week. Racked and held in secondary for 1 week with 1/2 oz Saaz for dry hopping.
Carbonation: Used 3/4 cup priming sugar boiled in 1 pt of water prior to bottling.
Tasting: Excellent beer. Great balance with a nice hoppy finish for us hopheads! Full taste, but not so heavy that you couldn't drink more than one.

Recipe posted 01/31/07.