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17A1. British Strong Ale

233 calories 25.1 g 12 oz
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created Saturday August 26th 2017
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 71.4%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L - (late boil kettle addition) 34 60 11.9%
2.80 lb Rice Hulls2.8 lb Rice Hulls 0 0 16.7%
16.80 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz East Kent Goldings2.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 53.4 91.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 30 min 3.73 8.3%
3 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.38 gal Single Infusion Infusion -- 152 °F 75 min
6.3 gal Batch Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
3 g Chalk Water Agt Mash 1 hr.
4.65 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
9.47 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - London Ale Yeast WLP013
1 Each
Attenuation (avg):
Optimum Temp:
66 - 71 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 355 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82.2 3 13 63.5 63.2 13.8
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, if the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.

Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, and/or other specialty malt aromas. Some alcohol notes are acceptable, but shouldn’t be hot or solventy. Hop aromas can vary widely, but typically have earthy, resiny, fruity, and/or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.

Deep gold to dark reddish-brown color (many are dark). Generally clear, although darker versions may be almost opaque. Moderate to low cream- to light tan-colored head; average retention.

Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which affects the impression of maltiness. Moderate fruity esters are common, often with a dark fruit or dried fruit character. The finish may vary from medium dry to somewhat sweet. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none, and is generally not desirable.

Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.

More as part of the category than a style, the strength and character of examples can vary widely. Fits in the style space between normal gravity beers (strong bitters, brown ales, English porters) and barleywines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Traditionally a bottle-conditioned product suitable for cellaring.

The heritage varies since this category generally reflects a grouping of unrelated minor styles with limited production. Some are historical recreations while others are modern. Some directly descend from older styles such as Burton ales, while others maintain a historical connection with older beers. As a grouping, the notion is relatively modern since beers of this strength category would not have been abnormal in past centuries. Do not use this category grouping to infer historical relationships between examples; this is almost a modern British specialty category where the ‘special’ attribute is alcohol level.
Characteristic Ingredients: Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Sugary adjuncts are common, as are starchy adjuncts (maize, flaked barley, wheat). Finishing hops are traditionally English.

Style Comparison:
Significant overlap in gravity with old ales, but not having a stale or aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barleywine. Stronger than the stronger everyday beers (strong bitters, brown ales, porters). More specialty malt and/or sugar character than American Strong Ales.

Vital Statistics:
OG: 1.055 – 1.080
FG: 1.015 – 1.022
IBUs: 30 – 60
SRM: 8 – 22
ABV: 5.5 – 8.0%

Commercial Examples:
Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Manchester Star, Samuel Smith’s Winter Welcome, Young's Winter Warmer

high-strength, amber-color, top-fermented, British-isles, traditional-style, strong-ale-family, malty

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  • Last Updated: 2019-10-29 21:01 UTC
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