Churchill's Bulldog Recipe

Churchill's Bulldog

Churchill's Bulldog (8.5 Litres)

Famous for its bittercisms, this floral fruity Brown Ale ends every sip with a firm finish. Churchill once said of itself, Bulldog Brown Ale is the worst kind of beer…except for all those other brown ales that have been tried from time to time. We will make it whatever the cost may be. We will make it in our sheds, we will make it in our laundries, we will make it in our kitchens and in our bathrooms. With hints of spice and chocolate, and rolling flavours of fruit cake and roasted malts, never, has so much, been given to so many, by so few.



  • Colour: Brown
  • Body: Med/Heavy
  • Bitterness: Med/High
  • Approx. Alcohol Level: 6.5%
  • Naturally Carbonated: Natural


Step 1 : Mix

Clean and sanitise all equipment that will come in contact with the brew. In a good size pan (approx. 4 litres) mix the Pale Malt Extract with 1 litre of water and bring to the boil. Add about half of the Styrian Goldings Hops and boil for 5 mins then remove from the heat. Set the pot in a cold/ice water bath to cool then strain into the Fermenting Vessel (FV). Add the contents of the Churchill’s Nut Brown Ale to the FV. Fill the FV with cold water to the 8.5 litre mark. Sprinkle the Nottingham yeast and fit the lid.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment between 18C-22C. Fermentation should take 7 to 14 days. At around day 7 add the remaining Styrian Goldings Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper). On day 10 check the specific gravity (SG). Check the SG again the following day and so on.

Step 3 : Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred). Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.5 %ABV.

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