Strong American Ale - American Strong Ale
BJCP Style GuideTop 10 American Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| American Strong Ale |
5 gal | 8.1% | 66.84 | 1.083 | 1.021 | All Grain | 5478 | |
| Sika Red |
11.5 gal | 8.9% | 86.05 | 1.091 | 1.023 | All Grain | 4716 | |
| Combine Imperial Red Ale |
25 L | 7.43% | 57.96 | 1.075 | 1.018 | All Grain | 3868 | |
| The tard in bastard |
2 gal | 10.8% | 223.96 | 1.103 | 1.020 | All Grain | 2488 | |
| imperiaL IPA |
20 L | 7.73% | 50.91 | 1.075 | 1.016 | BIAB | 2275 | |
| brrr |
5 gal | 7.88% | 38.68 | 1.077 | 1.017 | All Grain | 1931 | |
| Snowman Constructor Hoppy Winter Imperial |
11 gal | 8.56% | 67.36 | 1.081 | 1.016 | All Grain | 1911 | |
| Snowclone |
5 gal | 7.95% | 26.4 | 1.087 | 1.026 | All Grain | 1885 | |
| Big Bastard |
17 gal | 7.53% | 68.03 | 1.070 | 1.013 | All Grain | 1753 | |
| Founding Fathers Colonial Ale |
5.2 gal | 6.88% | 53.79 | 1.072 | 1.020 | All Grain | 1626 |
Newest American Strong Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Winter Ale |
75 L | 8.96% | 61.66 | 1.084 | 1.016 | BIAB | 7 | |
| Elegant Bastard Kit |
5.5 gal | 6.98% | 81.28 | 1.068 | 1.017 | All Grain | 7 | |
| Krispy 2.0 |
30 L | 8.95% | 29.75 | 1.089 | 1.020 | All Grain | 15 | |
| kilt lifter clone |
5.5 gal | 5.83% | 0 | 1.059 | 1.015 | extract | 31 | |
| Blake's - Imp Brown |
220 gal | 9.89% | 37.68 | 1.092 | 1.017 | All Grain | 33 | |
| Jim Parker's Winter Warmer |
6.5 gal | 8.47% | 134.86 | 1.083 | 1.018 | All Grain | 22 | |
| Eva Brown |
25.02 L | 7.69% | 69.07 | 1.072 | 1.014 | BIAB | 41 | |
| American strong |
5.5 gal | 8.9% | 84.51 | 1.084 | 1.016 | All Grain | 55 | |
| Dead Guy Ale Clone |
5.25 gal | 7.17% | 56.36 | 1.074 | 1.019 | All Grain | 65 | |
| cascade amarillo 2 |
5.5 gal | 6.72% | 23.77 | 1.062 | 1.011 | All Grain | 91 |
Fermentables Used In American Strong Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 175 | Grain | base malt |
1.8°L
|
37 | 67% | 3% - 100% | |
| Belgian - Special B | 77 | Belgian | Grain | roasted malt |
115°L
|
34 | 6% | 1% - 21% |
| United Kingdom - Maris Otter Pale | 69 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 52% | 6% - 100% |
| Munich - Light 10L | 57 | Grain | specialty malt |
10°L
|
33 | 18% | 1% - 59% | |
| American - Caramel / Crystal 40L | 44 | American | Grain | crystal malt |
40°L
|
34 | 7% | 1% - 22% |
| Corn Sugar - Dextrose | 42 | Sugar | sugar |
0.5°L
|
42 | 10% | 1% - 25% | |
| American - Victory | 35 | American | Grain | roasted malt |
28°L
|
34 | 7% | 2% - 20% |
| American - Caramel / Crystal 120L | 35 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 13% |
| Flaked Oats | 35 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 24% | |
| American - Caramel / Crystal 60L | 33 | American | Grain | crystal malt |
60°L
|
34 | 6% | 1% - 14% |
Hops Used In American Strong Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 117 | 7 | 22% | 1% - 100% |
| Chinook | 108 | 13 | 24% | 2% - 100% |
| Citra | 67 | 11 | 21% | 2% - 100% |
| Simcoe | 63 | 12.7 | 17% | 1% - 100% |
| Centennial | 62 | 10 | 22% | 2% - 67% |
| Magnum | 50 | 15 | 31% | 2% - 100% |
| Amarillo | 49 | 8.6 | 17% | 3% - 100% |
| Willamette | 45 | 4.5 | 32% | 4% - 100% |
| Columbus | 43 | 15 | 16% | 2% - 100% |
| Mosaic | 30 | 12.5 | 18% | 3% - 92% |
Steeping Grains Used In American Strong Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Biscuit | 8 | Belgian | Grain | roasted malt |
23°L
|
35 | 28% | 13% - 40% |
| American - Caramel / Crystal 40L | 7 | American | Grain | crystal malt |
40°L
|
34 | 45% | 16% - 100% |
| Belgian - Special B | 7 | Belgian | Grain | roasted malt |
115°L
|
34 | 31% | 17% - 100% |
| American - Chocolate | 6 | American | Grain | roasted malt |
350°L
|
29 | 13% | 2% - 32% |
| Honey Malt | 6 | Grain | crystal malt |
25°L
|
37 | 83% | 50% - 100% | |
| American - Caramel / Crystal 80L | 4 | American | Grain | crystal malt |
80°L
|
33 | 68% | 6% - 100% |
| American - Victory | 4 | American | Grain | roasted malt |
28°L
|
34 | 60% | 28% - 80% |
| American - Caramel / Crystal 15L | 4 | American | Grain | crystal malt |
15°L
|
35 | 17% | 1% - 33% |
| Belgian - CaraMunich | 4 | Belgian | Grain | crystal malt |
50°L
|
33 | 30% | 25% - 36% |
| Aromatic Malt | 4 | Grain | specialty malt |
20°L
|
35 | 36% | 25% - 45% |
Yeasts Used In American Strong Ale Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 104 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 44 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Fermentis - Safale - English Ale Yeast S-04 | 32 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - American Ale 1056 | 31 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - Dry English Ale Yeast WLP007 | 22 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Danstar - Nottingham Ale Yeast | 13 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Mangrove Jack - New World Strong Ale M42 | 8 | Mangrove Jack | Ale | n/a | High | 79.5% | 61°F | 72°F |
| Mangrove Jack - US West Coast Yeast M44 | 8 | Mangrove Jack | Ale | n/a | High | 78% | 59°F | 74°F |
| Wyeast - American Ale II 1272 | 7 | Wyeast | Ale | 0.1 | High | 74% | 60°F | 72°F |
| White Labs - American Ale Yeast Blend WLP060 | 6 | White Labs | Ale | Med-High | Medium | 76% | 68°F | 72°F |
Other Ingredients Used In American Strong Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 32 | Fining | Boil | 74% | 1% - 100% |
| Irish Moss | 28 | Fining | Boil | 80% | 6% - 100% |
| Gypsum | 27 | Water Agt | Mash | 38% | 0% - 100% |
| Epsom Salt | 13 | Water Agt | Mash | 13% | 0% - 50% |
| Calcium Chloride (dihydrate) | 13 | Water Agt | Mash | 19% | 0% - 59% |
| Baking Soda | 8 | Water Agt | Mash | 11% | 0% - 31% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 22% | 3% - 36% |
| Lactic acid | 6 | Water Agt | Mash | 64% | 28% - 100% |
| Phosphoric acid | 5 | Water Agt | Mash | 48% | 15% - 100% |
| Wyeast - Beer Nutrient | 5 | Other | Boil | 58% | 8% - 100% |
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