Strong British Ale - British Strong Ale

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 s

Flavor Profile: 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 a

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,

BJCP Style Guide

Top 10 British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
British Strong	5.5 gal	7.45%	40.15	1.075	1.022		BIAB	7710
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	4919
Cornish Tin Miner's Ale	26 L	6.23%	39.84	1.058	1.011		All Grain	4544
000 - fullers vintage	14 gal	8.04%	52.08	1.080	1.019		All Grain	4251
Dogbolter	19 L	5.29%	49.64	1.054	1.013		All Grain	3952
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	3853
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	3826
Brown's Banana Bread Ale	5 gal	7.46%	37.41	1.076	1.019		extract	3562
Ruby Mild	23 L	4.24%	20.44	1.040	1.008		All Grain	3557
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	3302

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
British Strong 92326	5 gal	6.35%	41.55	1.065	1.016		BIAB	24
Tabula Rasa	22 L	8.35%	44.57	1.080	1.016		BIAB	52
Dave - Old Peculiar clone	25 L	5.93%	0	1.059	1.014		All Grain	94
Winter Warmer	25 L	6.42%	32.12	1.063	1.014		All Grain	84
Old Brewer's Ale	5.5 gal	6%	0	1.061	1.015		All Grain	103
Strong Cask Ale	10 gal	5.88%	46.49	1.057	1.012		All Grain	91
paddy's Revisited	5.5 gal	6.75%	43.07	1.066	1.014		All Grain	166
british ale	5.5 gal	5.59%	33.4	1.066	1.023		All Grain	113
English Pale ale (lowkey ipa)	29 L	5.51%	47.75	1.059	1.017		All Grain	91
Wickhham’s mini brew	9 L	3.76%	43.79	1.050	1.022		All Grain	158

Fermentables Used In British Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	292	United Kingdom	Grain	base malt	3.75°L	38	70%	2% - 100%
United Kingdom - Chocolate	75	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 10%
US - Pale 2-Row	68	US	Grain	base malt	1.8°L	37	64%	13% - 94%
Caramel / Crystal 60L	59		Grain	crystal malt	60°L	34	7%	2% - 20%
Belgian - Biscuit	50	Belgian	Grain	roasted malt	23°L	35	8%	2% - 35%
Special B	50		Grain	crystal malt	115°L	34	4%	0% - 30%
Munich - Light 10L	49		Grain	specialty malt	10°L	33	14%	2% - 46%
United Kingdom - Amber	47	United Kingdom	Grain	base malt	27°L	32	8%	1% - 30%
Flaked Oats	46		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Caramel / Crystal 40L	41	American	Grain	crystal malt	40°L	34	9%	1% - 63%

Hops Used In British Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	266	5	33%	2% - 100%
Fuggles	184	4.5	33%	2% - 100%
Cascade	89	7	30%	4% - 100%
Challenger	83	8.5	31%	7% - 100%
Magnum	56	15	36%	6% - 100%
Target	55	11.5	31%	8% - 100%
Willamette	47	4.5	36%	11% - 100%
Northern Brewer	45	7.8	33%	2% - 100%
Chinook	43	13	25%	3% - 100%
Centennial	40	10	26%	2% - 100%

Steeping Grains Used In British Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Chocolate	6	United Kingdom	Grain	roasted malt	425°L	34	31%	10% - 50%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	30%	10% - 44%
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	39%	27% - 50%
American - Black Malt	4	American	Grain	roasted malt	500°L	28	14%	4% - 25%
United Kingdom - Maris Otter Pale	3	United Kingdom	Grain	base malt	3.75°L	38	45%	28% - 67%
German - Carapils	3	German	Grain	crystal malt	1.3°L	35	24%	16% - 31%
United Kingdom - Crystal 60L	3	United Kingdom	Grain	crystal malt	60°L	34	89%	67% - 100%
Special B	3		Grain	crystal malt	115°L	34	44%	17% - 67%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	39%	38% - 40%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%

Yeasts Used In British Strong Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	166	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	55	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	44	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	34	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	31	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London Ale III 1318	23	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - London ESB Ale 1968	22	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - British Ale 1098	17	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
White Labs - Dry English Ale Yeast WLP007	14	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - British Ale Yeast WLP005	12	White Labs	Ale	Medium	High	70.5%	65°F	70°F

Other Ingredients Used In British Strong Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	101	Water Agt	Mash	13%	0% - 100%
Irish Moss	61	Fining	Boil	70%	0% - 100%
Whirlfloc	48	Water Agt	Mash	56%	0% - 100%
Epsom Salt	48	Water Agt	Mash	11%	0% - 100%
Lactic acid	47	Water Agt	Mash	49%	0% - 100%
Calcium Chloride (dihydrate)	40	Water Agt	Mash	18%	0% - 86%
Baking Soda	30	Water Agt	Mash	7%	0% - 38%
Yeast Nutrient	21	Other	Boil	28%	0% - 67%
Table Salt	20	Water Agt	Mash	2%	0% - 17%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	17%	0% - 98%

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