Catalan Bouillabaisse
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
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
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.