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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 3917
Steinans Auckland Pride Bitter
23 L 5.34% 31.41 1.053 1.012
All Grain 2911
Strong Brown Ale - #1 - good
22.5 L 6.27% 24.89 1.064 1.016
All Grain 2281
Bitter Belgian Ale
15.5 L 7.27% 45.21 1.074 1.019
BIAB 1847
DöG Summer Island Strong Ale
25 L 5.64% 40.74 1.055 1.012
All Grain 1767
British Honey Ale
5 gal 6.54% 35.94 1.065 1.015
All Grain 1516
41 - Brown Pilsner
22 L 6.18% 24.75 1.057 1.010
All Grain 1430
English Not Mild
11 gal 5.91% 46.89 1.061 1.016
Partial Mash 1416
Fullers 1845 Clone - English Strong
7.1 gal 6.39% 71.12 1.065 1.016
All Grain 1346
17A.British Strong Ale
20 L 7.26% 42.55 1.069 1.014
All Grain 1344

Newest British Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Donn's Pale Ale
6 gal 5.25% 49.63 1.052 1.012
All Grain 9
First Ale Attempt (Andre's Ale)
15 L 5.99% 38.54 1.056 1.011
BIAB 17
British strong ale
5.5 gal 6.49% 54.71 1.065 1.015
All Grain 7
Sunburnt Brit strong ale
2.5 gal 7.6% 45.67 1.077 1.019
BIAB 24
War Doctor
5 gal 6.28% 49.06 1.061 1.013
extract 8
Steel Maker Ale IV
5 gal 6.36% 27.59 1.059 1.010
BIAB 2
falcone
750 L 6.37% 0 1.065 1.016
All Grain 12
Simon Summer
42 L 5.72% 42.88 1.054 1.010
All Grain 14
Iron Maiden Trooper'ish
20 L 4.9% 58.78 1.050 1.012
All Grain 8
WHAP Pale Ale
20 L 5.92% 55.32 1.059 1.014
All Grain 9

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 202 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 66% 23% - 94%
United Kingdom - Chocolate 55 United Kingdom Grain roasted malt 425°L
34 2% 0% - 7%
Belgian - Biscuit 44 Belgian Grain roasted malt 23°L
35 9% 2% - 35%
American - Caramel / Crystal 60L 44 American Grain crystal malt 60°L
34 7% 2% - 20%
Belgian - Special B 38 Belgian Grain roasted malt 115°L
34 4% 0% - 10%
Torrified Wheat 32 Grain other 2°L
36 5% 1% - 18%
Flaked Corn 31 Adjunct raw 0.5°L
40 11% 1% - 40%
American - Caramel / Crystal 40L 31 American Grain crystal malt 40°L
34 10% 1% - 63%
United Kingdom - Pale 2-Row 31 United Kingdom Grain base malt 2.5°L
38 68% 12% - 100%

Hops Used In British Strong Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 155 5 33% 5% - 100%
Fuggles 101 4.5 31% 2% - 100%
Cascade 59 7 28% 4% - 100%
Challenger 45 8.5 31% 8% - 69%
Magnum 41 15 39% 6% - 100%
Target 40 11.5 30% 8% - 100%
Willamette 32 4.5 36% 16% - 100%
Chinook 28 13 23% 3% - 63%
Northern Brewer 27 7.8 33% 2% - 100%
Centennial 24 10 24% 7% - 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%
United Kingdom - Chocolate 4 United Kingdom Grain roasted malt 425°L
34 28% 10% - 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%
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%
Belgian - Chocolate 3 Belgian Grain roasted malt 340°L
30 36% 7% - 50%
American - Chocolate 3 American Grain roasted malt 350°L
29 13% 5% - 22%
American - Black Malt 3 American Grain roasted malt 500°L
28 12% 4% - 25%

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 91 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 35 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 27 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - English Ale Yeast WLP002 23 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale III 1318 15 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - Dry English Ale Yeast WLP007 14 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - London ESB Ale 1968 13 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - London Ale Yeast WLP013 11 White Labs Ale Medium Medium 71% 66°F 71°F
Wyeast - British Ale 1098 11 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Wyeast - London Ale 1028 10 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 45 Water Agt Mash 16% 0% - 100%
Irish Moss 32 Fining Boil 76% 0% - 100%
Whirlfloc 21 Water Agt Mash 60% 0% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 17% 0% - 98%
Epsom Salt 17 Water Agt Mash 9% 0% - 50%
Calcium Chloride (dihydrate) 15 Water Agt Mash 21% 0% - 51%
Lactic acid 14 Water Agt Sparge 35% 0% - 100%
Baking Soda 14 Water Agt Mash 11% 0% - 38%
Table Salt 12 Water Agt Mash 3% 0% - 17%
Chalk 9 Water Agt Mash 13% 0% - 100%

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