Cat's paw brown ale
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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
File
Related recipes
- Aj's pale ale
- Bat brew
- Blue cat brew pub chili
- Cat's eyes
- Chipolte brown ale
- Chipotle brown ale
- Cranbeery ale
- European brown ale
- Feelix the cat dark cherry lager
- Full moon ale
- Geordie brown ale
- Holiday ale
- Legendary mike brown's spruce ale
- Lemon cats' paws
- Pale ale
- Pumpkin ale
- Scottish brown ale
- Sort of nut brown ale
- Striped cat ipa
- Williams american amber ale