Title: Cat's Paw Brown Ale
Categories: Beer brewin, Breads, Muffins & r
Yield: 1 Servings

7 lb Klages malt
1/4 lb Chocolate malt
1/4 lb Black patent malt
1/2 lb Crystal malt (90L)
1 oz Willamette hops (boil)
3/4 oz Perle hops (boil)
1/2 oz Willamette hops (finish)
1 ts Gypsum
1/2 ts 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 1/2 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip