Cat's paw brown ale

Yield: 1 Servings

Measure Ingredient
7 pounds Klages malt
¼ pounds Chocolate malt
¼ pounds Black patent malt
½ pounds Crystal malt (90L)
1 ounce Willamette hops (boil)
¾ ounce Perle hops (boil)
½ ounce Willamette hops (finish)
1 teaspoon Gypsum
½ teaspoon Irish moss
Whitbread ale yeast

The mash was done using Papazian's temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in ½ cup of 100 degree water. This batch was what my fond memories of drinking London Brown Ales in Canterbury, UK were all about. A classic.

Recipe By : Serving Size:

From: Western Mexican Cookbook

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