Recipe - Cats Paw Brown Ale

7 pound Klages malt
One fourth pound Chocolate malt
One fourth pound Black patent malt
One half pound Crystal malt (90L)
1 ounce Willamette hops (boil)
Three fourths ounce Perle hops (boil)
One half ounce Willamette hops (finish)
1 teaspoon Gypsum
One half teaspoon Irish moss
Whitbread ale yeast

The mash was done using Papazian's temperaturecontrolled 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 One half 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