Bulldog Amber clone Cashmere Brewing Co., WA

(5 gallons/19 L extract with grains)
OG = 1.063  FG = 1.014
IBU = 28  SRM = 12 ABV = 6.4%

Ingredients

6.6 lbs. (3.0 kg) Coopers unhopped light malt extract
0.5 lb. (0.23 kg) amber dried malt extract
1.5 lb. (0.68 kg) Munich malt
0.5 lb. (0.23 kg) crystal malt (20 ºL)
0.25 lb. (113 g) flaked barley
2 oz. (57g) chocolate malt
1/2 tsp. yeast nutrient (15 min.)
3.9 AAU Crystal hop pellets (60 min.) (0.3 oz./8.5 g of 13.0% alpha acid)
1.9 AAU Cascade hop pellets (60 min.) (0.3 oz /8.5 g of 5.7% alpha acid)
2.8 AAU Cascade hop pellets (30 min.) (0.5 oz./14g of 5.7% alpha acid)
1.2 AAU Willamette hop pellets (5 min.) (0.25 oz./7g of 4.8% alpha acid)
White Labs WLP002 (English Ale) or Wyeast 1098 (British Ale) or Safale S-04 yeast
0.75 cup (150 g) of corn sugar (if priming)

Step by Step

Steep the crushed grain in 3 gallons (11.4 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort, add the liquid extract and bring to a boil. Add the first additions of Crystal and Cascade hops and boil for 60 minutes. During the boil, use this time to thoroughly sanitize a fermenter.

Add the second addition of Cascade hops and boil for 30 minutes. Add the yeast nutrient for the last 15 minutes. Add the last addition of Willamette hops for the final 5 minutes of the boil. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily.

Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Condition for 1 week and then bottle or keg. Allow to carbonate for 2 weeks!

All-grain option:

This is a single step infusion mash. Replace the malt syrup and dried malt extract with 9 lbs. (4.1 kg) 2 row pale malt, 2.25 lbs. (1 kg) Munich, 1.25 lbs. (0.56 kg) crystal 20 ºL, 0.25 lbs. (113 g) flaked barley, and 3 oz. (85 g) chocolate malt.

Mix the crushed grain with 4 gallons (15.2 L) of 170 °F (77 °C) water to stabilize at 155 ºF (68 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water.

Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the first addition (60-minute) of Crystal and Cascade hops to 3.25 AAU (0.25 oz./7 g) and 1.4 AAU (0.25 oz./7 g) respectively due to the higher utilization factor for a full wort boil. The remainder of this recipe is the same as the extract recipe.