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	3125
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	2659
Strong Brown Ale - #1 - good	22.5 L	6.27%	24.89	1.064	1.016		All Grain	1901
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	1690
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	1526
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	1355
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010		All Grain	1277
English Not Mild	11 gal	5.91%	46.89	1.061	1.016		Partial Mash	1233
DHS Trooper (Robinsons)	21 L	5.18%	57.05	1.051	1.012		BIAB	1146
Big bitter	22 L	6.46%	51.37	1.067	1.018		All Grain	1089

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ponche de Guerras Fauna/Juguete	488 gal	7.41%	28.14	1.084	1.028		All Grain	13
Wreck the Halls	20 L	6.05%	27.5	1.061	1.015		All Grain	5
Winter Ale	70 gal	7.33%	0	1.074	1.019		All Grain	0
Hobgoblin	19 L	4.39%	36.25	1.048	1.015		All Grain	14
Strong Man (3Gal)	11.4 L	14.27%	33.96	1.155	1.047		All Grain	10
Awesome Recipe	5 gal	7.64%	23.94	1.074	1.015		All Grain	7
Whisky Beer	30 L	6.22%	32.99	1.057	1.010		All Grain	15
1956 Tennant's #1 Barleywine	5 gal	10.45%	146.1	1.104	1.024		All Grain	14
Northern Brewers New Old Ale	5 gal	7.45%	17.05	1.075	1.018		extract	37
Weekend Welcome	5 gal	6.65%	40.67	1.067	1.017		All Grain	22

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	188	United Kingdom	Grain	base malt	3.75°L	38	72%	6% - 100%
United Kingdom - Chocolate	53	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 7%
American - Pale 2-Row	49	American	Grain	base malt	1.8°L	37	65%	23% - 94%
Belgian - Biscuit	39	Belgian	Grain	roasted malt	23°L	35	8%	2% - 17%
American - Caramel / Crystal 60L	36	American	Grain	crystal malt	60°L	34	7%	2% - 20%
Belgian - Special B	34	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 - Crystal 60L	27	United Kingdom	Grain	crystal malt	60°L	34	7%	3% - 16%
United Kingdom - Pale 2-Row	27	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	140	5	33%	3% - 100%
Fuggles	83	4.5	30%	2% - 100%
Cascade	52	7	28%	4% - 100%
Challenger	42	8.5	31%	8% - 69%
Magnum	40	15	39%	6% - 100%
Target	33	11.5	29%	8% - 100%
Willamette	30	4.5	35%	16% - 100%
Chinook	25	13	22%	1% - 63%
Centennial	23	10	24%	7% - 100%
Northern Brewer	22	7.8	31%	2% - 95%

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%
American - Black Malt	4	American	Grain	roasted malt	500°L	28	11%	4% - 25%
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	93%	78% - 100%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%
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 - Carapils	3	German	Grain	crystal malt	1.3°L	35	24%	16% - 31%

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	75	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	31	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	23	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis - Safale - American Ale Yeast US-05	19	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - Dry English Ale Yeast WLP007	12	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	10	White Labs	Ale	Medium	Medium	71%	66°F	71°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	38	Water Agt	Boil	14%	0% - 100%
Irish Moss	31	Fining	Boil	76%	0% - 100%
Calcium Chloride (dihydrate)	20	Water Agt	Boil	17%	0% - 98%
Baking Soda	14	Water Agt	Mash	10%	0% - 38%
Table Salt	12	Water Agt	Mash	3%	0% - 17%
Epsom Salt	11	Water Agt	Mash	10%	0% - 50%
Lactic acid	11	Water Agt	Sparge	35%	0% - 100%
Chalk	11	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	21%	0% - 51%
Whirlfloc	10	Water Agt	Boil	77%	33% - 100%

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