| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Beer brewin, Breads, Muffins & r | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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