Cats Paw Brown Ale
Cats Paw Brown Ale Preparation
The mash was done using Papazians 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
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