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	6586
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	3952
Cornish Tin Miner's Ale	26 L	6.23%	39.84	1.058	1.011		All Grain	3325
000 - fullers vintage	14 gal	8.04%	52.08	1.080	1.019		All Grain	3065
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	3052
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	2779
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	2725
English Not Mild	11 gal	5.91%	46.89	1.061	1.016		Partial Mash	2579
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010		All Grain	2452
Brown's Banana Bread Ale	5 gal	7.46%	37.41	1.076	1.019		extract	2363

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB	100 L	6.48%	33.99	1.064	1.014		All Grain	25
Autumn	57 L	5.75%	34.69	1.058	1.015		All Grain	22
St Nick's Treacle Delight (17A)	5.5 gal	5.68%	45.38	1.061	1.018		BIAB	25
Simarillo IPA	25 L	5.84%	52.74	1.060	1.016		All Grain	28
quick recipe	2 gal	6.52%	45.29	1.066	1.017		extract	36
Strong British ale	6 gal	7.5%	69.73	1.073	1.016		All Grain	72
Awesome Recipe	1000 L	4.98%	9	1.051	1.013		All Grain	50
Big Abbot Ale	5 gal	7.46%	33.24	1.071	1.014		extract	61
Zero-Dark-Thirty	93 gal	9.67%	54.14	1.093	1.019		All Grain	76
Awesome Recipe	27 L	4.94%	19.12	1.058	1.020		extract	54

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	256	United Kingdom	Grain	base malt	3.75°L	38	70%	2% - 100%
United Kingdom - Chocolate	68	United Kingdom	Grain	roasted malt	425°L	34	2%	1% - 10%
US - Pale 2-Row	66	US	Grain	base malt	1.8°L	37	64%	13% - 94%
Caramel / Crystal 60L	55		Grain	crystal malt	60°L	34	7%	2% - 20%
Belgian - Biscuit	48	Belgian	Grain	roasted malt	23°L	35	9%	2% - 35%
Munich - Light 10L	44		Grain	specialty malt	10°L	33	14%	2% - 46%
Special B	42		Grain	crystal malt	115°L	34	5%	0% - 30%
United Kingdom - Amber	42	United Kingdom	Grain	base malt	27°L	32	8%	1% - 30%
Flaked Oats	41		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Caramel / Crystal 40L	38	American	Grain	crystal malt	40°L	34	10%	1% - 63%

Hops Used In British Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	226	5	34%	5% - 100%
Fuggles	156	4.5	33%	2% - 100%
Challenger	73	8.5	32%	8% - 100%
Cascade	72	7	30%	4% - 100%
Target	49	11.5	31%	8% - 100%
Magnum	49	15	37%	6% - 100%
Willamette	43	4.5	37%	16% - 100%
Chinook	42	13	24%	3% - 83%
Centennial	36	10	25%	2% - 100%
Northern Brewer	35	7.8	33%	2% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	30%	10% - 44%
United Kingdom - Chocolate	5	United Kingdom	Grain	roasted malt	425°L	34	28%	10% - 50%
American - Black Malt	4	American	Grain	roasted malt	500°L	28	14%	4% - 25%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	36%	27% - 50%
German - Carapils	3	German	Grain	crystal malt	1.3°L	35	24%	16% - 31%
Flaked Oats	3		Adjunct	raw	2.2°L	33	25%	8% - 60%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%
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%
United Kingdom - Crystal 60L	3	United Kingdom	Grain	crystal malt	60°L	34	89%	67% - 100%

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	136	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	49	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	39	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	32	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	19	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - London Ale III 1318	18	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	17	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - Dry English Ale Yeast WLP007	14	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - British Ale 1098	14	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Danstar - Windsor Ale Yeast	12	Danstar	Ale	Medium	Medium	72%	64°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	76	Water Agt	Mash	14%	0% - 100%
Irish Moss	50	Fining	Boil	69%	0% - 100%
Whirlfloc	38	Fining	Mash	57%	0% - 100%
Lactic acid	37	Water Agt	Mash	46%	0% - 100%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	17%	0% - 85%
Epsom Salt	29	Water Agt	Mash	9%	0% - 100%
Baking Soda	21	Water Agt	Mash	10%	0% - 38%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	17%	0% - 98%
Table Salt	16	Water Agt	Mash	2%	0% - 17%
Yeast Nutrient	11	Other	Boil	37%	0% - 67%

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