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Recipe Name: Cat's Paw Brown Ale Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
7 Pound(s) Klages malt
1/4 Pound(s) Chocolate malt
1/4 Pound(s) Black patent malt
1/2 Pound(s) Crystal malt, 90L
1 Ounce(s) Willamette hops, boil
3/4 Ounce(s) Perle hops, boil
1/2 Ounce(s) Willamette hops, finish
1 Teaspoon(s) Gypsum
1/2 Teaspoon(s) 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 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 424
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 1.1mg
Sodium: 11.3mg
Potassium: 357.2mg
Carbohydrates: 90.6g
Fiber: 4.9g
Sugar: 27.7g
Protein: 12g


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