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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 5449
Steinans Auckland Pride Bitter
23 L 5.34% 31.41 1.053 1.012
All Grain 3436
Strong Brown Ale - #1 - good
22.5 L 6.27% 24.89 1.064 1.016
All Grain 2973
DöG Summer Island Strong Ale
25 L 5.64% 40.74 1.055 1.012
All Grain 2289
Cornish Tin Miner's Ale
26 L 6.23% 39.84 1.058 1.011
All Grain 2269
Bitter Belgian Ale
15.5 L 7.27% 45.21 1.074 1.019
BIAB 2243
British Honey Ale
5 gal 6.54% 35.94 1.065 1.015
All Grain 2183
41 - Brown Pilsner
22 L 6.18% 24.75 1.057 1.010
All Grain 1970
000 - fullers vintage
14 gal 8.04% 52.08 1.080 1.019
All Grain 1929
English Not Mild
11 gal 5.91% 46.89 1.061 1.016
Partial Mash 1870

Newest British Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5.5 gal 4.89% 0 1.050 1.012
All Grain 5
Father's ale
21 L 6.09% 30.34 1.060 1.014
All Grain 27
AnL3
25 gal 6.02% 52.87 1.061 1.015
All Grain 25
Pecan Munich Ale
135 gal 7.7% 28.5 1.074 1.018
All Grain 32
Strong Ale
5.5 gal 7.5% 63.66 1.075 1.018
All Grain 33
Dark Winter Warmer
6 gal 9.35% 60.29 1.093 1.022
All Grain 29
Winter Warmer v1
7.5 gal 7.19% 36.02 1.071 1.016
All Grain 24
Winter ESB
5.5 gal 7.48% 39.54 1.070 1.013
All Grain 35
Barley Waine (Vino de Cebada)
5 L 8.32% 0.95 1.097 1.034
All Grain 44
Barley Waine (Vino de Cebada)
23 L 2.62% 0 1.100 1.080
All Grain 42

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 181 United Kingdom Grain base malt 3.75°L
38 69% 4% - 100%
Pale 2-Row 51 Grain base malt 1.8°L
37 65% 13% - 94%
United Kingdom - Chocolate 46 United Kingdom Grain roasted malt 425°L
34 2% 1% - 7%
Munich - Light 10L 37 Grain specialty malt 10°L
33 14% 2% - 46%
Belgian - Biscuit 35 Belgian Grain roasted malt 23°L
35 9% 2% - 35%
American - Caramel / Crystal 60L 35 American Grain crystal malt 60°L
34 7% 2% - 20%
Flaked Corn 30 Adjunct raw 0.5°L
40 11% 1% - 40%
Belgian - Special B 30 Belgian Grain roasted malt 115°L
34 4% 0% - 10%
United Kingdom - Amber 29 United Kingdom Grain base malt 27°L
32 8% 1% - 21%
United Kingdom - Pale 2-Row 28 United Kingdom Grain base malt 2.5°L
38 68% 12% - 94%

Hops Used In British Strong Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 151 5 32% 5% - 100%
Fuggles 95 4.5 32% 2% - 100%
Cascade 54 7 29% 4% - 100%
Challenger 42 8.5 30% 8% - 73%
Magnum 35 15 36% 6% - 100%
Target 33 11.5 31% 8% - 100%
Willamette 31 4.5 36% 16% - 100%
Chinook 26 13 22% 3% - 63%
Northern Brewer 25 7.8 32% 2% - 100%
Centennial 25 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 3 United Kingdom Grain roasted malt 425°L
34 27% 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%
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 - Special B 2 Belgian Grain roasted malt 115°L
34 58% 50% - 67%
United Kingdom - Roasted Barley 2 United Kingdom Grain roasted malt 550°L
29 8% 5% - 11%

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 85 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 30 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 23 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - English Ale Yeast WLP002 21 White Labs Ale Medium Very High 66.5% 65°F 68°F
White Labs - Dry English Ale Yeast WLP007 11 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - London ESB Ale 1968 11 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - London Ale III 1318 11 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - London Ale Yeast WLP013 11 White Labs Ale Medium Medium 71% 66°F 71°F
White Labs - Edinburgh Scottish Ale Yeast WLP028 10 White Labs Ale Med-High Medium 72.5% 65°F 70°F
White Labs - Burton Ale Yeast WLP023 10 White Labs Ale Medium Medium 72% 68°F 73°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 39 Water Agt Mash 12% 0% - 100%
Irish Moss 34 Fining Boil 75% 0% - 100%
Lactic acid 17 Water Agt Mash 44% 0% - 100%
Whirlfloc 16 Fining Boil 78% 29% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 19% 0% - 98%
Epsom Salt 14 Water Agt Mash 10% 0% - 50%
Baking Soda 12 Water Agt Mash 10% 0% - 38%
Table Salt 12 Water Agt Mash 3% 0% - 17%
Calcium Chloride (dihydrate) 10 Water Agt Mash 16% 0% - 51%
Chalk 10 Water Agt Mash 12% 0% - 100%

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