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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