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	7501
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	4815
Cornish Tin Miner's Ale	26 L	6.23%	39.84	1.058	1.011		All Grain	4358
Strong Brit	2 gal	7.45%	55.45	1.073	1.016		All Grain	4309
000 - fullers vintage	14 gal	8.04%	52.08	1.080	1.019		All Grain	4130
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	3728
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	3706
Dogbolter	19 L	5.29%	49.64	1.054	1.013		All Grain	3658
Brown's Banana Bread Ale	5 gal	7.46%	37.41	1.076	1.019		extract	3407
Ruby Mild	23 L	4.24%	20.44	1.040	1.008		All Grain	3332

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
British Strong for the Barrel	45 L	7.89%	46.59	1.079	1.019		BIAB	17
Ruby ESB	200 L	5.57%	0	1.056	1.014		All Grain	29
Ernest APA 27 April 2025	62 L	6.84%	0	1.064	1.012		BIAB	30
Dark Empire Ale Rye a.k.a. DEAR	25 L	4.57%	68.07	1.045	1.011		Partial Mash	71
Dark Empire Ale Rie a.k.a. DEAR	25 L	2.91%	0	1.030	1.007		Partial Mash	40
Fantasy Draft Strong Ale	5.5 gal	7.58%	64.43	1.079	1.021		All Grain	58
Alright Treacle	13 L	7.48%	38.32	1.085	1.028		All Grain	42
ENGLISH WHEAT ALE 2	28 L	5.18%	27.03	1.047	1.007		All Grain	48
Old Peculier	5.5 gal	5.88%	28.71	1.059	1.014		All Grain	50
Abbott reserve	21 L	6.35%	40.41	1.064	1.015		All Grain	224

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	282	United Kingdom	Grain	base malt	3.75°L	38	70%	2% - 100%
United Kingdom - Chocolate	72	United Kingdom	Grain	roasted malt	425°L	34	2%	1% - 10%
US - Pale 2-Row	67	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%
Munich - Light 10L	48		Grain	specialty malt	10°L	33	14%	2% - 46%
Special B	48		Grain	crystal malt	115°L	34	4%	0% - 30%
Flaked Oats	46		Adjunct	raw	2.2°L	33	7%	1% - 29%
United Kingdom - Amber	46	United Kingdom	Grain	base malt	27°L	32	8%	1% - 30%
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	259	5	33%	2% - 100%
Fuggles	179	4.5	33%	2% - 100%
Cascade	86	7	30%	4% - 100%
Challenger	82	8.5	32%	7% - 100%
Target	55	11.5	31%	8% - 100%
Magnum	54	15	36%	6% - 100%
Willamette	46	4.5	37%	16% - 100%
Northern Brewer	43	7.8	33%	2% - 100%
Chinook	41	13	24%	3% - 83%
Centennial	38	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%
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%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%
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%
United Kingdom - Maris Otter Pale	3	United Kingdom	Grain	base malt	3.75°L	38	45%	28% - 67%

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	160	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	53	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	42	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	30	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London ESB Ale 1968	22	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - London Ale III 1318	21	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - British Ale 1098	16	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	96	Water Agt	Mash	14%	0% - 100%
Irish Moss	56	Fining	Boil	70%	0% - 100%
Lactic acid	47	Water Agt	Mash	48%	0% - 100%
Whirlfloc	46	Fining	Boil	56%	0% - 100%
Epsom Salt	41	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	19%	0% - 86%
Baking Soda	27	Water Agt	Mash	8%	0% - 38%
Table Salt	19	Water Agt	Mash	2%	0% - 17%
Yeast Nutrient	19	Other	Boil	31%	0% - 67%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	17%	0% - 98%

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