Big Sky Powder Hound clone

5 gallons/19 L, all-grain OG = 1.060  FG = 1.013; IBU = 40; SRM = 22; ABV = 6.1%
 
Ingredients:

• 10.0 lbs. (4.5 kg) 2-row pale malt
• 2.0 lbs. (0.91 kg) crystal malt (75 °L)
• 0.63 lbs. (0.29 kg) flaked barley
• 0.5 oz. (14 g) chocolate malt
• 1 tsp. Irish moss (15 mins)
• 7.75 AAU Challenger hops (60 min) (1.1 oz./31 g of 7% alpha acids)
• 7 AAU Challenger hops (20 min) (1.0 oz./28 g of 7% alpha acids)
• 3 AAU East Kent Goldings hops (10 min) (0.6 oz./17 g of 5% alpha acids)
• 1.2 oz. East Kent Goldings hops (0 min)
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Mash at 154 °F (68 °F). Boil wort for 70 minutes, adding hops as indicated in recipe. Ferment at 69.5 °F
(20.5 °C).

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Big Sky Powder Hound clone

5 gallons/19 L, extract with grains; OG = 1.060; FG = 1.013; IBU = 40; SRM = 22; ABV = 6.1%
 
Ingredients:

• 2.5 lbs. (1.1 kg) Muntons Light dried malt extract
• 4.25  lbs. (1.9 kg) Northwestern Gold liquid malt extract
• 2.0 lbs. (0.91 kg) crystal malt (75 °L)
• 0.5 oz. (14 g) chocolate malt
• 1 tsp. Irish moss (15 mins)
• 7.75 AAU Challenger hops (60 min) (1.1 oz./31 g of 7% alpha acids)
• 7 AAU Challenger hops (20 min) (1.0 oz./28 g of 7% alpha acids)
• 3 AAU East Kent Goldings hops (10 min) (0.6 oz./17 g of 5% alpha acids)
• 1.2 oz. East Kent Goldings hops (0 min)
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Begin by heating 2.25 gallons (8.5 L) of water in your brewpot. Steep the specialty grains at 154 °F (68 °F) in 0.75 gallons (2.8 L) of water in a separate pot. After steeping for 30–45 minutes, remove bag and let drip dry. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Add hops and Irish moss as indicated. With 15 minutes left in the boil, stir in liquid malt extract. (Stir thoroughly to avoid scorching.)

After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 69.5 °F (20.5 °C).