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Strong British Ale - British Strong Ale

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 3580
Steinans Auckland Pride Bitter
23 L 5.34% 31.41 1.053 1.012
All Grain 2813
Strong Brown Ale - #1 - good
22.5 L 6.27% 24.89 1.064 1.016
All Grain 2123
Bitter Belgian Ale
15.5 L 7.27% 45.21 1.074 1.019
BIAB 1797
DöG Summer Island Strong Ale
25 L 5.64% 40.74 1.055 1.012
All Grain 1670
British Honey Ale
5 gal 6.54% 35.94 1.065 1.015
All Grain 1454
DHS Trooper (Robinsons)
21 L 5.18% 57.05 1.051 1.012
BIAB 1402
41 - Brown Pilsner
22 L 6.18% 24.75 1.057 1.010
All Grain 1352
English Not Mild
11 gal 5.91% 46.89 1.061 1.016
Partial Mash 1331
Big bitter
22 L 6.46% 51.37 1.067 1.018
All Grain 1167

Newest British Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Golden Strong
5.5 gal 7.71% 40.55 1.073 1.015
All Grain 5
GOLDERS - (anvil) BRITISH BRAWN
3 gal 7.64% 47.01 1.077 1.019
All Grain 4
Vitto´s Barley wine Mod
24 L 4.36% 0 1.044 1.011
BIAB 8
GOLDERS - BRITISH ALE
2.25 gal 6.7% 33.54 1.055 1.004
BIAB 8
Fullers ESB clone
25 L 5.71% 34.99 1.060 1.017
All Grain 32
Corona Killer Dark Beer
370 L 8.4% 41 1.081 1.017
All Grain 9
Corona Stayin Brit
5.2 gal 8.31% 91.99 1.083 1.020
All Grain 10
Wing it ale
21 L 6.13% 42.08 1.062 1.015
All Grain 8
Britalobe
6.5 gal 7.19% 64.56 1.069 1.014
BIAB 15
Rigg
23 L 5.67% 39.38 1.055 1.012
All Grain 20

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 200 United Kingdom Grain base malt 3.75°L
38 71% 6% - 100%
American - Pale 2-Row 57 American Grain base malt 1.8°L
37 65% 23% - 94%
United Kingdom - Chocolate 55 United Kingdom Grain roasted malt 425°L
34 2% 0% - 7%
Belgian - Biscuit 42 Belgian Grain roasted malt 23°L
35 9% 2% - 35%
American - Caramel / Crystal 60L 40 American Grain crystal malt 60°L
34 7% 2% - 20%
Belgian - Special B 37 Belgian Grain roasted malt 115°L
34 4% 0% - 10%
Flaked Corn 31 Adjunct raw 0.5°L
40 11% 1% - 40%
United Kingdom - Amber 29 United Kingdom Grain base malt 27°L
32 8% 2% - 21%
United Kingdom - Pale 2-Row 29 United Kingdom Grain base malt 2.5°L
38 67% 12% - 100%
American - Caramel / Crystal 40L 28 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 143 5 33% 3% - 100%
Fuggles 92 4.5 31% 2% - 100%
Cascade 55 7 28% 4% - 100%
Challenger 44 8.5 31% 8% - 69%
Magnum 39 15 37% 6% - 100%
Target 38 11.5 30% 8% - 100%
Willamette 31 4.5 37% 16% - 100%
Chinook 27 13 22% 1% - 63%
Centennial 25 10 24% 7% - 100%
Northern Brewer 23 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) 4 American Grain crystal malt 1.8°L
33 32% 10% - 44%
American - Caramel / Crystal 60L 4 American 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%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 39% 38% - 40%
American - Black Malt 3 American Grain roasted malt 500°L
28 12% 4% - 25%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 36% 7% - 50%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 27% 10% - 50%
German - CaraAroma 2 German Grain crystal malt 130°L
34 18% 8% - 27%

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 83 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 36 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 22 White Labs Ale Medium Very High 66.5% 65°F 68°F
Fermentis - Safale - American Ale Yeast US-05 21 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - London Ale III 1318 14 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - Dry English Ale Yeast WLP007 13 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - London Ale Yeast WLP013 11 White Labs Ale Medium Medium 71% 66°F 71°F
Wyeast - London ESB Ale 1968 11 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - British Ale 1098 10 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Wyeast - London Ale 1028 9 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 42 Water Agt Mash 15% 0% - 100%
Irish Moss 31 Fining Boil 76% 0% - 100%
Calcium Chloride (dihydrate) 19 Water Agt Mash 18% 0% - 98%
Whirlfloc 17 Water Agt Mash 66% 0% - 100%
Epsom Salt 14 Water Agt Mash 9% 0% - 50%
Baking Soda 14 Water Agt Mash 11% 0% - 38%
Lactic acid 13 Water Agt Mash 44% 0% - 100%
Table Salt 12 Water Agt Mash 3% 0% - 17%
Calcium Chloride (dihydrate) 12 Water Agt Mash 20% 0% - 51%
Chalk 10 Water Agt Mash 12% 0% - 100%

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