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22B1. American Strong Ale

262 calories 24.9 g 12 oz
Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 105 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created Thursday August 31st 2017
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 74.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L - (late boil kettle addition) 34 40 5.3%
2 oz American - Caramel / Crystal 120L2 oz Caramel / Crystal 120L - (late boil kettle addition) 33 120 0.7%
2 oz American - Chocolate2 oz Chocolate - (late boil kettle addition) 29 350 0.7%
8 oz American - Victory8 oz Victory 34 28 2.6%
3.15 lb Rice Hulls3.15 lb Rice Hulls 0 0 16.7%
18.90 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 53.8 33.3%
1 oz Galena1 oz Galena Hops Pellet 13 Boil 15 min 23.13 33.3%
1 oz Galena1 oz Galena Hops Pellet 13 Boil 5 min 9.29 33.3%
3 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5.91 gal Single Infusion Infusion 152 °F 90 min
4.99 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
11.14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11.24 g Gypsum Water Agt Mash 1 hr.
1.40 g Magnesium Chloride Water Agt Mash 1 hr.
16.18 ml Phosphoric acid Water Agt Mash 1 hr.
8.05 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 497 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-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Slowly raise temp to 70◦F when fermentation begins to slow. When bulk of yeast begins to drop, transfer to secondary fermentor.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.

Medium to high hop aroma, most often presenting citrusy or resiny notes although characteristics associated with other American or New World varieties may be found (tropical, stone fruit, melon, etc.). Moderate to bold maltiness supports hop profile, with medium to dark caramel a common presence, bready or toasty possible and background notes of light roast and/or chocolate noticeable in some examples. Generally, exhibits clean to moderately fruity ester profile. Moderate alcohol aromatics may be noticeable, but should not be hot, harsh, or solventy.

Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Alcohol level and viscosity may present “legs” when glass is swirled.

Medium to high dextrinous malt with a full range of caramel, toffee, dark fruit flavors. Low to medium toasty, bready, or Maillard-rich malty flavors are optional, and can add complexity. Medium-high to high hop bitterness. The malt gives a medium to high sweet impression on the palate, although the finish may be slightly sweet to somewhat dry. Moderate to high hop flavor. Low to moderate fruity esters. The hop flavors are like the aroma (citrusy, resiny, tropical, stone fruit, melon, etc.). Alcohol presence may be noticeable, but sharp or solventy alcohol flavors are undesirable. Roasted malt flavors are allowable but should be a background note; burnt malt flavors are inappropriate. While strongly malty on the palate, the finish should seem bitter to bittersweet. Should not be syrupy and under-attenuated. The aftertaste typically has malt, hops, and alcohol noticeable.

Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to medium carbonation.

A broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other “Imperial” versions of lower gravity American Ale styles. Many “East Coast” type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.

While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American stock ales. Strong, malty beers were highly hopped to keep as provision beers prior to prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable. Stone Arrogant Bastard was born out of a batch of pale ale that was mistakenly made with excess ingredients, thus creating what may have been the prototype for the imperial amber/red ale. Great Lakes first brewed Nosferatu in the early 1990s and called it a stock ale, although they now call it an imperial red ale. Whether by direct historical inspiration or by accident, the style developed independently in the craft beer era and has subsequently become quite popular.

Characteristic Ingredients:
Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally, uses an attenuative American yeast.

Style Comparison:
Generally, not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA with more American hop intensity than an English Strong Ale style would tolerate.

Vital Statistics:
OG: 1.062 – 1.090
FG: 1.014 – 1.024
IBUs: 50 – 100
SRM: 7 – 19
ABV: 6.3 – 10.0%

Commercial Examples:
Bear Republic Red Rocket Ale, Great Lakes Nosferatu, Terrapin Big Hoppy Monster, Port Brewing Shark Attack Double Red, Stone Arrogant Bastard.

high-strength, amber-color, top-fermented, north-America, craft-style, strong-ale-family, bitter, hoppy

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2019-10-29 21:35 UTC
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